Scalloped Potatoes Recipe

Scalloped Potatoes are thin slices of potatoes baked up tender in a smooth and lightly seasoned cream sauce. Serve with grilled steak, roasted chicken, or baked ham.

Course Side Dish

Cuisine American

Keyword how to make scalloped potatoes, recipe for scalloped potatoes, scallop potatoes, what are scalloped potatoes

Prep Time 25

Cook Time 1 15

Servings servings

Calories 344kcal

Author Beth Pierce

Ingredients

4 tablespoons butter
4 tablespoons flour
1 medium onion chopped
3-4 cloves garlic minced
3 cups whole milk
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
⅛ teaspoon cayenne pepper
Kosher salt and fresh ground black pepper to taste
3 lbs Yukon Gold Potatoes thinly sliced

Instructions

Preheat oven to 350 degrees. Grease a 9x9 inch or not-deep 2-quart casserole dish.
Melt the butter in a skillet over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic, cooking for 1 minute while stirring constantly.
Whisk in the flour and cook for 2 minutes. Slowly add the milk whisking to combine. Cook over low heat until thickened, whisking frequently. Do not let it boil.
Whisk in about 2/3 of the thyme and parsley and all of the cayenne pepper. Season with kosher salt and fresh ground black pepper to taste.
Layer 1/4 of the sliced potatoes in the bottom of a greased casserole dish. Pour 1/4 of the sauce over the top of the potatoes and spread it out with a spoon or spatula. Repeat the layers 3 more times ending with the cream sauce. Top with the remaining fresh herbs.
Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for 30-45 minutes or until the potatoes are tender and the casserole is bubbly on the edges. Turn the broiler on the last 1-2 minutes of cooking to brown the top. Sprinkle with fresh herbs.

Video

Notes

Slice the potatoes between 1/8-1/4 inch thick. A mandoline works well for this recipe.
If you like a lot of seasoning, add fresh herbs, salt, and black pepper to each layer. You can also go hog wild and add some Cajun or Creole seasoning.
To make these into au gratin potatoes, whisk in 2 cups of good quality shredded cheddar to the sauce at the very end over very low heat. As soon as it melts, proceed with the recipe as written.
Keep an eye on the potatoes when they are under the broiler. Broilers can be unpredictable, especially in older ovens. I always set a 1-2 minute timer to avoid getting distracted.

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