Classic Tender Scalloped Potatoes

This classic scalloped potatoes recipe has been my family's go-to side dish for generations, perfected through years of Sunday dinners. The simple combination of thinly sliced potatoes layered with onion creates a creamy, comforting dish that pairs with practically any main course.

I learned this method from my mother who always insisted on heating the milk first. That one simple step makes all the difference between lumpy sauce and velvety perfection that seeps into every layer of potatoes.

Ingredients

• Potatoes: 3 pounds. Choose starchy varieties like Russets for the creamiest results as they break down slightly during baking
• Onion: 1/2 medium. Adds subtle flavor that enhances the potatoes without overpowering
• All purpose flour: 9 tablespoons. Creates the perfect thickness for the cream sauce when layered throughout
• Butter: 6 tablespoons. Adds richness and helps create the golden brown top
• Salt and pepper: Simple seasoning that lets the potato flavor shine through
• Whole milk: 3 cups. The fat content creates the luxurious sauce texture that makes this dish special

Step-by-Step Instructions

Prepare the baking dish:

Grease a 9x13 inch baking dish thoroughly to prevent sticking and preheat your oven to 375°F. This size allows the layers to cook evenly without becoming too thick or thin.

Create the first layer:

Arrange about one third of your thinly sliced potatoes across the bottom of the dish, slightly overlapping them. Layer one third of the onion slices over potatoes, then sprinkle with 3 tablespoons of flour and dot with 2 tablespoons of butter. Season generously with salt and pepper. The even distribution ensures every bite has the perfect flavor balance.

Repeat the layering process:

Create two more identical layers following the same pattern. The layering technique allows the sauce to develop throughout the entire dish rather than just sitting on top.

Add the warmed milk:

Heat the milk in a saucepan until warm but not boiling. Pour it carefully over the potato layers until the liquid just reaches the top layer of potatoes. The pre warmed milk begins thickening immediately when it hits the flour.

Bake to perfection:

Place the dish in the preheated oven and bake for 45 to 60 minutes. You will know it is done when the potatoes are fork tender and the top has formed a beautiful golden crust. The sauce should be bubbling around the edges.

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My grandmother always added a pinch of nutmeg to her version, saying it brought out the sweetness of the milk. While I keep this recipe traditional most of the time, occasionally I will add that hint of nutmeg as a nod to her influence on our family cooking traditions.

Slicing Technique Matters

The thickness of your potato slices dramatically affects the final texture of this dish. Aim for slices about 1/8 inch thick for the best results. Too thin and they will break down completely. Too thick and they will not cook through properly by the time the sauce is perfect. Using a mandoline makes this process much quicker and ensures even slices, though a sharp knife and steady hand works perfectly well too.

Make Ahead Options

Scalloped potatoes actually benefit from being made ahead of time. You can assemble the entire dish up to 24 hours before baking. Cover tightly with foil and refrigerate. When ready to bake, let the dish sit at room temperature for 30 minutes, then bake as directed, adding about 10 15 minutes to the cooking time since the dish will be starting cold. The flavors have time to meld together, creating an even more flavorful finished product.

Serving Suggestions

These scalloped potatoes shine alongside almost any protein. Serve with ham for a classic pairing that is perfect for Easter or Christmas dinner. For weeknight meals, pair with a simple roasted chicken and green vegetable for a complete comfort food experience. The rich sauce also makes these potatoes an excellent partner for leaner meats like pork tenderloin or a simple steak.

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Commonly Asked Questions

→ What's the key to making perfect scalloped potatoes?

The key to perfect scalloped potatoes is heating the milk before pouring it over the layers. This helps the potatoes cook more evenly and allows the sauce to thicken properly. Also, slicing the potatoes very thinly ensures they'll become tender during baking.

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes work best for scalloped potatoes. Russets break down more and create a creamier texture, while Yukon Golds hold their shape better while still becoming tender. Either choice works well depending on your texture preference.

→ Can I make scalloped potatoes ahead of time?

Yes, you can assemble scalloped potatoes up to 24 hours in advance and refrigerate before baking. You might need to add a few minutes to the baking time if cooking from cold. They can also be baked completely, refrigerated, and reheated at 350°F until warm throughout.

→ What's the difference between scalloped potatoes and au gratin potatoes?

The main difference is that traditional scalloped potatoes are made with a cream sauce but no cheese, while au gratin potatoes include cheese in the layers and often as a topping. This classic recipe is a true scalloped potato dish without cheese.

→ How do I prevent the milk from curdling during baking?

Heating the milk before adding it to the potato layers helps prevent curdling. Also, using whole milk rather than lower-fat alternatives provides more stability. Adding the flour to each layer helps the sauce thicken properly without separating.

→ Can I add cheese to this scalloped potato recipe?

Absolutely! While traditional scalloped potatoes don't include cheese, you can add grated cheddar, Gruyère, or Parmesan between layers or on top for the last 15 minutes of baking for a delicious variation.