Simple Homemade Scalloped Potatoes
A classic dish that combines creamy layers of thinly sliced potatoes with a cheesy, velvety sauce, perfect for family gatherings and holiday celebrations.
Equipment
- Baking Dish
- Medium Saucepan
- Mandoline Slicer
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold Potatoes Wash and peel before slicing thinly.
Onion
- 1 medium Onion Finely sliced.
Butter
- 4 tablespoons Unsalted Butter Melted for the sauce.
All-purpose Flour
- 1/4 cup All-purpose Flour Used to thicken the sauce.
Milk
- 2 cups Whole Milk Warm slightly before adding to the roux.
Cheese
- 2 cups Shredded Cheese (Cheddar or Gruyère) Feel free to mix different types.
Salt and Pepper
- 1 teaspoon Salt Adjust according to taste.
- 1/2 teaspoon Black Pepper Adjust according to taste.
Fresh Herbs
- 1 tablespoon Fresh Herbs (Thyme or Parsley) Optional, for garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease your baking dish with butter or cooking spray.
- Wash and peel the potatoes, then slice them thinly into even rounds, about 1/8 inch thick.
- In a medium saucepan, melt the butter over medium heat. Add the sliced onion and sauté for about 5 minutes until translucent.
- Sprinkle the flour over the onions and stir for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles gently, about 5-7 minutes.
- Remove from heat and stir in the cheese, salt, and pepper until smooth.
- In the prepared baking dish, layer one-third of the sliced potatoes, then pour one-third of the cheese sauce over them.
- Repeat the layering process two more times, finishing with a layer of sauce on top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly.
- Allow to cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.