Go Back
thin overlapping potato slices in a pale creamy onion sauce with a lightly browned surface and visible tender layers in a plain baking dish
Melissa Hart

Scalloped Potatoes

Thin, even slices matter more than a fancy baking dish. A thick potato slice can stay stubbornly firm under a browned top, so check the middle with a knife before deciding the casserole is done. This version uses a milk-and-cream sauce with onion and no cheese. Let it settle after baking so you can lift tender layers instead of chasing hot liquid around the plate.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion thinly sliced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with 1 tablespoon butter. Keep the sliced potatoes covered with cold water while making the sauce, then drain and pat dry.
  2. Melt the remaining butter in a saucepan and cook onion over medium heat for 6 minutes until softened. Stir in flour for 1 minute.
  3. Gradually whisk in milk and cream. Add salt, pepper and nutmeg and simmer for 3 minutes until lightly thickened.
  4. Layer half the potatoes in the dish, cover with half the sauce and repeat. Cover tightly with foil and bake for 45 minutes.
  5. Uncover and bake for 25 to 30 minutes until the surface is golden and a thin knife slides through the center without resistance. Rest for 15 minutes before serving.