Go Back
Old-Fashioned Scalloped Potatoes
Melissa Hart

Old-Fashioned Scalloped Potatoes

Scalloped potatoes need thin, even slices and enough oven time; shortcuts leave hard centers swimming in milk. A simple white sauce cooks more predictably than pouring cold cream over raw potatoes. No cheese is required—the browned milk sauce is the point.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 cup finely diced yellow onion

Method
 

  1. Melt the butter in a saucepan over medium heat, stir in the flour for 1 minute and whisk in the milk gradually.
  2. Add the salt, pepper and nutmeg and simmer for 4 minutes until the sauce lightly coats a spoon.
  3. Layer half the potatoes and onion in a buttered 9-by-13-inch baking dish, pour over half the sauce and repeat.
  4. Cover tightly with foil and bake at 375°F for 50 minutes.
  5. Uncover and bake for 20 to 25 minutes until the potatoes yield easily to a knife and the top is browned; rest for 15 minutes before serving.