Classic Creamy Scalloped Potatoes

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Classic Creamy Scalloped Potatoes

  • Prep time: 20 minutes

  • Cook time: 60–75 minutes

  • Servings: 6–8 people

Ingredients

  • Potatoes: 3 lbs (approx. 6 large) Yukon Gold or Russet potatoes, peeled and sliced into 1/8-inch rounds.

  • Butter: 4 tbsp unsalted.

  • Aromatics: 1 medium yellow onion, finely diced; 3 cloves garlic, minced.

  • Flour: 1/4 cup all-purpose flour.

  • Liquid: 3 cups whole milk (warmed slightly).

  • Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp dried thyme, and a pinch of nutmeg.

  • Garnish: Fresh parsley or chives.

Instructions

  1. Prep the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.

  2. Make the Sauce: In a large saucepan, melt the butter over medium heat. Add the onion and sauté until soft (about 5 mins). Stir in the garlic for 30 seconds.

  3. Create the Roux: Whisk in the flour and cook for 1–2 minutes to remove the “raw” flour taste. Slowly pour in the milk, whisking constantly to prevent lumps.

  4. Thicken: Simmer the sauce until it thickens enough to coat the back of a spoon. Stir in the salt, pepper, thyme, and nutmeg. Remove from heat.

  5. Layer: Arrange half of the potato slices in the baking dish. Pour half of the cream sauce over them. Repeat with the remaining potatoes and sauce.

  6. Bake: Cover the dish tightly with foil. Bake for 45 minutes.

  7. Brown: Remove the foil and bake for another 20–30 minutes until the potatoes are tender when pierced with a fork and the top is bubbly and brown.

  8. Rest: Let the dish sit for 10 minutes before serving. This allows the sauce to set so it’s not runny.

Notes & Tips for Success

  • Slice Evenly: Use a mandoline slicer if you have one. Consistent thickness ensures all potatoes cook at the same rate.

  • The Potato Choice: Yukon Golds are the gold standard here; they hold their shape well and have a naturally buttery flavor.

  • Don’t Rinse: Unlike fries, you want the starch on the potatoes to help thicken the sauce. Slice them and go straight into the dish.

  • Prevent Curdling: Using cold milk in a hot roux can sometimes cause curdling. Warm your milk slightly in the microwave before adding it.

Nutritional Info (Per Serving)

  • Calories: 280 kcal

  • Total Fat: 9g

  • Carbohydrates: 42g

  • Protein: 8g

  • Fiber: 4g

The Benefit: Potatoes are an excellent source of Potassium (more than a banana!) and Vitamin C. When cooked with the skins off in a cream sauce, they provide a high-energy, satiating side dish that pairs perfectly with lean proteins like roast chicken or ham.

Common Q&A

Q: Can I add cheese? A: Technically, that makes it “Au Gratin,” but yes! Adding 1.5 cups of sharp cheddar or Gruyère between the layers is a delicious (though non-traditional) upgrade.

Q: My sauce is watery; what happened? A: This usually happens if the potatoes weren’t baked long enough or if the ratio of flour to milk was off. Ensure the dish rests for 10 minutes after baking; it thickens significantly as it cools.

Q: Can I make this ahead of time? A: Yes. You can bake it fully, refrigerate it, and reheat it in the oven (covered) at 350°F. I don’t recommend layering raw potatoes ahead of time, as they will turn gray/brown due to oxidation.

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