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Classic Scalloped Potatoes

Close-up of a creamy scalloped potatoes bake in a white dish, golden brown and bubbling.
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A creamy and comforting potato casserole, perfect as a side dish for any meal.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring, and cook until thickened, about 5 minutes.
  5. Stir in the salt, pepper, and nutmeg. Pour half of the sauce over the potatoes and onions.
  6. Layer the remaining potatoes and onions on top. Pour the rest of the sauce evenly over the potatoes.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 1 hour. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Let stand for 10 minutes before serving.

Notes

  • For a cheesy variation, sprinkle 1 cup of shredded Gruyere or cheddar cheese over the potatoes before covering with foil.
  • Ensure your potatoes are sliced uniformly for even cooking. A mandoline slicer can be helpful.
  • This dish pairs well with roasted meats and is a popular choice for holiday meals. Consider it as part of your meal planning for a stress-free dinner.

Nutrition

Find it online: https://carlacooking.com/scalloped-potatoes-recipe/