Go Back
A creamy and comforting serving of Scalloped Potatoes is showcased as the featured image.
Lady Maria

Perfect Scalloped Potatoes

This recipe provides a guide to creating perfectly creamy and tender scalloped potatoes with a golden-brown top. It focuses on proper ingredient selection, preparation techniques, and foolproof baking methods to achieve a comforting and flavorful classic dish. The recipe includes tips for troubleshooting common issues and variations for customizing the flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced about 1/8 inch thick
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • 1-2 cloves garlic, minced optional
  • Pinch of ground nutmeg optional
  • Shredded cheddar, Gruyere, or Parmesan cheese optional, for topping

Equipment

  • 9x13 inch baking dish
  • Saucepan
  • whisk
  • Mandoline or sharp knife
  • Aluminum foil
  • measuring cups and spoons
  • Cutting board
  • Peeler
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
  2. Peel and thinly slice the potatoes using a mandoline or sharp knife. Aim for slices about 1/8 inch thick.
  3. In a saucepan, melt the butter over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. If using garlic, add it in the last minute of cooking.
  4. Sprinkle the flour over the cooked onions and stir constantly for 1-2 minutes to create a roux.
  5. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer over medium heat, stirring occasionally.
  6. Season the sauce with salt, pepper, and nutmeg (if using). Taste and adjust the seasoning as needed. The sauce should be slightly thicker than heavy cream.
  7. Arrange a layer of potato slices in the bottom of the greased baking dish, overlapping slightly. Top with a layer of sliced onion. Pour about one-third of the sauce over the potatoes and onions.
  8. Repeat the layers two more times, ending with a layer of sauce.
  9. Gently press down on the potatoes with your hands or a spatula to ensure they are submerged in the sauce.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake in the preheated oven for 45 minutes.
  12. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If using cheese, sprinkle it on top during the last 5 minutes of baking.
  13. Let the scalloped potatoes rest for at least 10 minutes before serving.

Notes

For best results, use a mandoline for uniformly thin potato slices. Don't overcook the onions; they should be softened but not browned. Season the sauce generously. To prevent the potatoes from becoming undercooked, ensure they are thinly sliced and submerged in the sauce. If the sauce is too thin, simmer it on the stovetop to thicken it. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Experiment with different cheeses, or add diced ham, jalapeños, or sautéed mushrooms for variations.