Scalloped Potatoes (original)
This thrifty classic casserole is a favorite for holiday dinners or family gatherings and can be easily customized to suit your tastes. The crispy, golden top and tender, flavorful layers make scalloped potatoes a truly satisfying and comforting meal.
Yield
6 servingsPrep
10 minCook
105 minReady
2 hrs
How to make a basic white sauce
A basic white sauce, one of the classical French mother sauces, is likewise known as béchamel sauce. This is a versatile and simple sauce that used in a variety of dishes.
Here's how to make it:
- Melt butter in a saucepan over medium heat.
- Add, typically, an equal amount of flour and whisk until smooth, creating a roux. Cook for about 1-2 minutes to remove the raw flour taste.
- Gradually pour in the milk while whisking continuously to avoid lumps.
- Cook and whisk until the sauce thickens, usually about 3-5 minutes.
- Season with salt, pepper, and any other desired seasonings. If using nutmeg, add a pinch for a subtle, warm flavor.
- Remove from heat and serve immediately, or use as a base for other sauces or dishes.
White sauce can be used as a base for various dishes like in this recipe, scalloped potatoes, macaroni and cheese, and lasagna, or even as a creamy sauce for vegetables.
Ode to scalloped potatoes
In a dish of creamy delight,
Scalloped Potatoes, a savory sight,
A comfort food, both thrifty and fine,
A recipe that's truly divine.
Sliced spuds in layers so thin,
With a sauce that's creamy and rich,
A pinch of salt, a dash of pepper,
A dish that will surely please any eater.
In the oven, it bakes to perfection,
A golden-brown top, a true confection,
The aroma wafting through the air,
A mealtime joy, a moment to share.
Scalloped Potatoes, a dish of delight,
A simple recipe, a true delight,
A comfort food, both thrifty and fine,
A creamy, dreamy, culinary find.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| White sauce | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground, to taste |
|
| 3 | cups |
milk
|
|
| 1 |
bay leaves
optional |
*
|
|
| 1 | pinch |
nutmeg
optional, freshly shaved, or up to 1/8 teaspoon ground |
*
|
| Potato layers | |||
| 6 | medium |
potatoes
pared and thinly sliced |
|
| ½ | medium |
onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| White sauce | |||
| 15 | ml |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
freshly ground, to taste |
|
| 7.1E+2 | ml |
milk
|
|
| 0 |
bay leaves
optional |
*
|
|
| 0 |
nutmeg
optional, freshly shaved, or up to 1/8 teaspoon ground |
*
|
|
| Potato layers | |||
| 6 | medium |
potatoes
pared and thinly sliced |
|
| 1E+1 | ml |
onions
finely chopped |
|
Directions
How to make scalloped potatoes
Preheat oven to 350℉ (180℃).
Generously butter a 2 1/2 quart (2 1/2 liter) casserole dish.
Make a basic white sauce of the butter, flour, salt, pepper & milk.
Layer half the potatoes in the casserole. Cover with half the onion and half the sauce—repeat layers.
Cover and bake for about an hour. (I like to cook it a bit longer, about 1 hour and 15 minutes before uncovering it.)
Test to make sure potatoes are almost, but not quite, fork tender.
Uncover and bake 30 minutes longer.
Leftover cooked ham layered in the middle makes it almost a one-dish meal and is a good addition, tho I usually serve this with ham to begin with.
Serves six but count on serving 4 with it!
