Scalloped Potatoes
These classic scalloped potatoes are tender, creamy, and delicious, as my mother always made them. The key is to heat the milk first!
Equipment
- 9×13-inch baking dish
- saucepan
Ingredients
Potatoes and Onions
- 3 pounds russet potatoes thinly sliced
- ½ whole onion thinly sliced
Flour and Butter
- 9 tablespoons all-purpose flour divided
- 6 tablespoons butter cubed and divided
Seasoning
- salt to taste
- ground black pepper to taste
Milk
- 3 cups whole milk or as needed
Instructions
Preparation
- Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about ⅓ of the potato slices into the bottom of the prepared baking dish. Top with about ⅓ of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons cubed butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
Baking
- Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in the preheated oven until potatoes are tender and the creamy sauce is bubbling with a golden brown crust, 45 to 60 minutes. The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips. Serve hot and enjoy!
Notes
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition
Serving: 1casseroleCalories: 396kcalCarbohydrates: 55gProtein: 10gFat: 16gSaturated Fat: 10gCholesterol: 43mgSodium: 171mgPotassium: 1160mgFiber: 6gSugar: 8gVitamin C: 45mgCalcium: 172mgIron: 2mg
Tried this recipe?Let us know how it was!