A simple, time-tested recipe for scalloped potatoes is ideal for Easter dinner, Christmas dinner, Thanksgiving dinner, or even just Sunday dinner.
In this simple homemade cream sauce, thinly sliced potatoes and onions are piled and baked until they are soft, golden, and bubbling. A wonderful potato!
A Simple Classic
Nothing says comfort cuisine like a creamy side of scalloped potatoes, despite all the potato side dishes available, including Oven Roasted Potatoes and Perfect Baked Potatoes (except maybe creamy buttery mashed potatoes).
What precisely are scalloped potatoes then?
The term “scallop,” which is said to have its roots in English, primarily describes how a potato is cut into slices.
In a casserole dish, thinly and uniformly cut potatoes are piled, coated with a flavorful onion cream sauce, and baked. This dish for delicious scalloped potatoes is the end product!
- Potatoes Red or Yukon gold potatoes don’t need to be peeled because they have supple skin (they hold their shape well). While Idaho or Russet potatoes can be used, they tend to break up more (but still taste good).
- Onions This recipe benefits greatly from the taste that onions, a traditional component, give. Very thinly sliced.
- The quick cream sauce is made from milk, flour, butter, and broth. Remove the sauce from the heat and toss in a few handfuls of shredded cheese if you want to add cheese. As a result of the sauce’s heat, it will dissolve.
- Seasonings This recipe uses basic seasonings like salt, pepper, onion, and garlic. Include your personal favorites like thyme, rosemary, and parsley.
A Recipe for Scalloped Potatoes
Although it takes time, making scalloped potatoes from scratch is simple. Although authentic scalloped potatoes don’t contain cheese, we occasionally do!
- Slice the potatoes and onions thinly.
- Make your sauce (recipe below)
- Potatoes, onions, and sauce are layered. Cook with a cover.
- The wonderful brown top on the scalloped potatoes is created by removing the foil and baking a little longer.
IMPORTANT To allow the sauce to thicken, let it cool for 20 minutes before serving.
a dish of uncooked scalloped potatoes with a side of parsley
Advice for Making the Best Scalloped Potatoes
- To ensure that the scalloped potatoes cook uniformly, slice the potatoes evenly.
- Make this task even quicker by using a mandoline (a $25 mandoline like this one works well and will save you a ton of time).
- The base of a creamy sauce is a roux. Simply put, a roux is created by cooking liquid with fat (in this case, butter) and flour to create a sauce.
- If you choose to transform these into Potatoes Au Gratin by adding cheese to the sauce, turn off the heat and whisk in 1 1/2 to 2 cups of cheese (cheddar/gruyere are excellent options).
- Between layers, season the potatoes with salt and pepper.
- While baking, cover with foil so that it can steam and the potatoes will cook a little quicker.
Making Scalloped Potatoes in Advance
We have tried partially baking them with great success to prepare these ahead of time (and continue cooking quickly on the day of serving).
- Covered, bake the dish for 50–60 minutes.
- Exit the oven, then allow the food to cool completely on the counter (leave them covered, the steam will help to finish cooking).
- Refrigerate and cover tightly.
- Take it out of the fridge at least 30 minutes before baking on the day of serving. 35 minutes or until cooked through, bake uncovered.
Recipe for Scalloped Potatoes
The ideal potato casserole is scalloped potatoes! Exceptionally golden potatoes cooked in a creamy onion sauce.
|Prepare in 25 minutes
1 hour 20 minutes to cook
15 minutes of rest
1 hour 45 minutes in total
Servings: Six portions
- Set the oven to 350 degrees. sauce
To make the Sauce
- Melt the butter, onion, and garlic in the saucepan over medium-low heat. About 3 minutes of cooking is enough to soften the onion. Cook for 1-2 minutes after adding the flour.
- Low-heat setting. Mix milk and broth. Add a little bit at a time while thickening with a whisk. Continue adding a tiny quantity of liquid at a time while stirring the mixture as it becomes quite thick.
- After adding all the liquid, bring to a boil over medium heat while whisking constantly. Add salt and pepper, then simmer for one minute.
- Baking dish 9″ x 13″ greased. Add salt and pepper to the bottom and arrange 1/3 of the potatoes there. 3/4 of the cream sauce should be poured on top.
- Repetition is key; cream sauce comes last. For 45 minutes, bake with a cover.
- When the potatoes are soft and golden brown, remove the lid and bake for a further 35 to 45 minutes. For a golden top, broil for 3–4 minutes.
- Allow cooling for 15 minutes before serving.
Calories: 286 | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 484mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30.8mg | Calcium: 179mg | Iron: 7.7mg