Description
This Creamy Scalloped Potatoes recipe features thinly sliced potatoes and onions layered in a rich milk and flour sauce, baked until golden and crispy. Perfect as a comforting side dish for family dinners or special occasions.
Ingredients
Scale
Potatoes and Onions
- 5-6 cups thinly sliced potatoes (1/8-1/4 inch thick)
- 2 cups thinly sliced onions
Sauce and Seasoning
- 3 cups whole milk
- 1/3 cup all-purpose flour
- 3 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup grated Romano cheese (optional)
Other
- Cooking spray for greasing the baking dish
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish thoroughly with cooking spray to prevent the potatoes from sticking.
- Layer Potatoes and Onions: Arrange a layer of thinly sliced potatoes in the bottom of the baking dish. Sprinkle half of the sliced onions evenly over the potatoes, followed by 1 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Repeat the layering process, ending with a top layer of potatoes, sprinkled with the remaining salt and pepper.
- Make Sauce: In a bowl, whisk together 1/3 cup of all-purpose flour with 3 cups of whole milk until smooth. Slowly pour this mixture over the layered potatoes and onions, ensuring the liquid almost covers the top layer. Add a little more milk if necessary to achieve this coverage.
- Add Cheese (Optional): Evenly sprinkle 1/4 cup of grated Romano cheese over the top of the potatoes for a savory finish, if desired.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 1 hour, or until the top is golden brown, bubbly, and crispy around the edges.
- Serve: Remove the dish from the oven and allow the scalloped potatoes to cool for about 10 minutes before serving. This resting time helps the sauce thicken slightly for easier serving.
Notes
- Use russet potatoes for best texture, but Yukon Gold potatoes also work well for their buttery flavor.
- Ensure potatoes are sliced uniformly to cook evenly.
- If you prefer a thicker sauce, increase the flour slightly, or reduce the amount of milk.
- For a dairy-free version, substitute milk with almond or oat milk and omit Romano cheese.
- The recipe can be prepared a day ahead and baked just before serving to save time.
