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Old-Fashioned Scalloped Potatoes
Melissa Hart

Old-Fashioned Scalloped Potatoes

No cheese is hiding in these scalloped potatoes, just sliced russets baked in oniony white sauce until the top browns. Cut the potatoes a steady one-eighth inch thick or some slices stay crunchy while others dissolve. Let the dish rest before serving; the sauce sets as it cools.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 tbsp unsalted butter divided
  • 4 tbsp all-purpose flour
  • 4 cups whole milk warmed
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 lbs russet potatoes peeled and sliced 1/8 inch thick
  • 1 large yellow onion thinly sliced

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  2. Melt the remaining butter in a saucepan, whisk in the flour for 1 minute, then gradually whisk in the milk, salt and pepper.
  3. Simmer the sauce for 4 minutes until slightly thickened but still pourable.
  4. Layer half the potatoes and onions in the dish, cover with half the sauce, and repeat the layers.
  5. Cover with foil and bake for 55 minutes, then uncover and bake for 25 to 30 minutes until browned and a knife slides through the center without resistance.
  6. Rest for 15 minutes before scooping so the sauce stays with the potatoes.