Recipe details Easy · 3 servings
Nutrition Per Serving
estimated
Old-Fashioned Creamy Scalloped Potatoes
Tender slices of potato are baked in a simple homemade white sauce with onion for a classic, comforting side dish. The creamy sauce thickens around the potatoes as they bake, creating a rich, homestyle casserole.
Ingredients
- • 1 lb potatoes, peeled and thinly sliced
- • 2 tbsp butter
- • 2 tbsp all-purpose flour
- • 1/2 tsp salt
- • 1/8 tsp black pepper
- • 1 1/2 cups milk
- • 2 tbsp finely chopped onion
Method
Tap a step to see its ingredients.
- Preheat the oven to 350°F.
- Lightly butter a 1-quart casserole dish.
- Peel and thinly slice the potatoes, and finely chop the onion.
| 1 lb potatoes, peeled and thinly sliced | layer casserole | bake 350 F 1 hour | uncover bake 30 min | rest 5-10 min | ||
| 2 tbsp finely chopped onion | ||||||
| 2 tbsp butter | make roux | cook white sauce | ||||
| 2 tbsp all-purpose flour | ||||||
| 1/2 tsp salt | ||||||
| 1/8 tsp black pepper | ||||||
| 1 1/2 cups milk |
1 make roux 4 ingredients
Melt the butter in a saucepan over medium heat, then stir in the flour, salt, and pepper until smooth and bubbly.
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/8 tsp black pepper
2 cook white sauce 1 ingredient
Whisk the milk gradually into the roux and cook while stirring constantly until boiling; cook for 1 additional minute until thickened.
From: make roux
- 1 1/2 cups milk
3 layer casserole 2 ingredients
Place half the sliced potatoes in the casserole dish, scatter the onion over them, pour on half the white sauce, then repeat with the remaining potatoes and sauce.
From: cook white sauce
- 1 lb potatoes, peeled and thinly sliced
- 2 tbsp finely chopped onion
4 bake 350 F 1 hour
Cover the casserole and bake at 350°F for 1 hour.
From: layer casserole
5 uncover bake 30 min
Remove the cover and continue baking for about 30 minutes, until the potatoes are tender and the surface is lightly golden.
From: bake 350 F 1 hour
6 rest 5-10 min
Rest the baked scalloped potatoes for 5 to 10 minutes before serving.
From: uncover bake 30 min
- 1
make roux
Melt the butter in a saucepan over medium heat, then stir in the flour, salt, and pepper until smooth and bubbly.
2 tbsp butter; 2 tbsp all-purpose flour; 1/2 tsp salt; 1/8 tsp black pepper
- 2
cook white sauce
Whisk the milk gradually into the roux and cook while stirring constantly until boiling; cook for 1 additional minute until thickened.
1 1/2 cups milk
- 3
layer casserole
Place half the sliced potatoes in the casserole dish, scatter the onion over them, pour on half the white sauce, then repeat with the remaining potatoes and sauce.
1 lb potatoes, peeled and thinly sliced; 2 tbsp finely chopped onion
- 4
bake 350 F 1 hour
Cover the casserole and bake at 350°F for 1 hour.
- 5
uncover bake 30 min
Remove the cover and continue baking for about 30 minutes, until the potatoes are tender and the surface is lightly golden.
- 6
rest 5-10 min
Rest the baked scalloped potatoes for 5 to 10 minutes before serving.
Text instructions
Preheat the oven to 350°F.
Lightly butter a 1-quart casserole dish.
Peel and thinly slice the potatoes, and finely chop the onion.
Melt the butter in a saucepan over medium heat, then stir in the flour, salt, and pepper until smooth and bubbly.
Whisk the milk gradually into the roux and cook while stirring constantly until boiling; cook for 1 additional minute until thickened.
Place half the sliced potatoes in the casserole dish, scatter the onion over them, pour on half the white sauce, then repeat with the remaining potatoes and sauce.
Cover the casserole and bake at 350°F for 1 hour.
Remove the cover and continue baking for about 30 minutes, until the potatoes are tender and the surface is lightly golden.
Rest the baked scalloped potatoes for 5 to 10 minutes before serving.
Recipe from Cookbook Hub - www.cookbookhub.org