Examined and perfected, this traditional Scalloped Potatoes layers sliced potatoes and onions with a simple do-it-yourself cream sauce. It’s baked till golden and bubbly.

Ingredient Suggestions For Scalloped Potatoes

This Scalloped Potato recipe makes use of easy components.

• Potatoes: One of the best potatoes for scalloped potatoes are Yukon gold potatoes or pink potatoes. Since they’ve skinny skins, you don’t have to peel them, and they’re going to maintain their form. Russet or Idaho potatoes can be utilized and must be peeled; they could break aside.
• Onion: Use both white or yellow onion to taste the sauce. Soften the onion in butter to convey out the pure sweetness.
• Sauce: Milk makes the sauce creamy with out being too wealthy or heavy. Broth is probably not conventional, but it surely provides taste and salt to the sauce. I want rooster broth, however vegetable broth can be utilized.
• Seasonings: Since it is a traditional scalloped potato recipe, the seasonings are easy. Salt, pepper, onion, and garlic—remember to salt every layer of potatoes, too.
• Variation: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon contemporary parsley or chives to the flour.

How you can Make Scalloped Potatoes (overview)

Making scalloped potatoes from scratch takes time, however it’s simple. There are 4 fundamental steps:

1. Slice potatoes: Thinly slice the potatoes (a mandoline is useful).
2. Put together sauce: Make the do-it-yourself sauce (recipe beneath).
3. Assemble: Layer the potatoes and sauce in a baking dish.
4. Bake: Cowl and bake to make the potatoes tender. Uncover and bake to create a golden brown topping.

Leftovers & Storage

Retailer leftover scalloped potatoes within the fridge for as much as 4 days. They are often reheated within the microwave or oven. Chopped scalloped potatoes make nice breakfast potatoes cooked till crisp in a nonstick skillet.

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Scalloped Potatoes

Scalloped potatoes are a creamy baked dish made with thinly sliced potatoes layered in a wealthy sauce excellent as a comforting aspect for any meal.

Prep Time 25 minutes minutes

Cook dinner Time 1 hour hour 20 minutes minutes

Resting time 15 minutes minutes

Whole Time 2 hours hours

Cook dinner ModeForestall your display screen from going darkish

To Make the Sauce

• In a big saucepan, soften the butter over medium-low warmth. Add the onion and garlic and cook dinner till the onion begins to melt, about 3 to 4 minutes. Stir within the flour and cook dinner for two minutes extra. 

• Mix the milk and broth. Regularly add it to the flour combination, whisking till clean after every addition. Will probably be very thick at first; proceed including a bit little bit of liquid at a time whereas whisking.

• As soon as the entire liquid has been added, enhance the warmth to medium and convey to a boil whereas whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.

To Assemble the Potatoes

• Layer ⅓ of the potatoes within the ready dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over high. 

• Repeat the layers, together with salt and pepper, ending with sauce. Cowl tightly with aluminum foil and bake for 45 minutes.

• Uncover and bake for a further 35-45 minutes or till golden brown and potatoes are tender. Broil for 3-4 minutes if desired.

• Permit the potatoes to relaxation for a minimum of 20 minutes earlier than serving.

Potatoes: Yellow or pink potatoes don’t have to be peeled. Russets or baking potatoes must be peeled. Russet potatoes could not maintain their form in addition to waxy potatoes.  Cheese: As much as 2 cups of shredded cheese will be added to the sauce or between the layers of potatoes. Take away the sauce from the warmth after boiling, and whisk within the cheese. Don’t boil the cheese, or it could separate. I like to recommend a daring cheese akin to sharp cheddar or gruyere. Sauce: Herbs akin to contemporary thyme or minced rosemary will be added if desired. The sauce will thicken because the potatoes relaxation.  To Make forward (as much as 48 hours)

1. Put together the potatoes as directed within the recipe.
2. Bake the dish coated for 50-60 minutes.
3. Take away from the oven and cool utterly on the counter (go away them coated; the steam will assist end cooking). Cowl and refrigerate.
4. On the day of serving, take away from the fridge a minimum of half-hour earlier than baking. Bake uncovered for about 35 to 40 minutes or till heated via.

Energy: 286 | Carbohydrates: 39g | Protein: 9g | Fats: 11g | Saturated Fats: 7g | Ldl cholesterol: 30mg | Sodium: 484mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30.8mg | Calcium: 179mg | Iron: 7.7mg

Vitamin data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Casserole, Aspect Dish

Delicacies American

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