|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 5g||17%|
|Total Sugars 10g|
|Vitamin C 22mg||108%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are a few tricks to making perfect scalloped potatoes and this recipe incorporates all of them (in case you wonder, scalloped potatoes do not contain scallops, terms comes from the old English term for thinly sliced potatoes).
First, all the potatoes must be sliced thinly and, very important, to the same size, about 1/8 inch thick. This ensures that they cook evenly.
Secondly, the potato slices must be precooked in flavored water. In this recipe, the onion is added to the potatoes. This parboiling gives the potatoes a head start and adds flavor.
The white sauce is cooked separately, then tossed with the potatoes and baked. In this recipe, the potatoes are topped with shredded cheese and a little paprika just before serving, so it’s really a combination of scalloped potatoes and potato gratin.
For potatoes, use any type of waxy potatoes because they hold their shape well, unlike starchy potatoes like baking potatoes. For the cheese, the recipe calls for cheddar or Gruyère but you can also use another melting cheese if you like.
You can serve this delicious casserole with any type of roast, such as a pork roast, or a roasted whole chicken. Because scalloped potatoes are quite rich, it is best paired with an entrée that does not come with a sauce.
You can make the scalloped potatoes ahead of time. Assemble the dish as described, cover it with foil and refrigerate until you are ready to bake it.
1 to 1 1/2 cups thinly sliced onion
4 1/2 to 5 cups thinly sliced waxy potatoes
2 teaspoons salt, divided
3 tablespoons unsalted butter
2 tablespoons plus 1 teaspoon all-purpose flour
1 3/4 cups milk
1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
1/2 to 1 cup shredded Cheddar, or Gruyère
Paprika, for garnish
Gather the ingredients.
Preheat the oven to 400 F. Butter a shallow, 2-quart casserole.
Bring 2 to 3 inches of water to boil in a medium saucepan; add onions, sliced potatoes, and 1 teaspoon salt. Cover and boil for 5 minutes; drain.
Melt butter in the same saucepan; blend in flour, pepper, and remaining teaspoon of salt. Cook, stirring, for 2 minutes to cook the flour.
Gradually stir in the milk and cook until thickened, stirring constantly. Stir in parsley.
Combine the potatoes with the white sauce; place in the prepared baking dish and bake, uncovered, for about 35 minutes.
Sprinkle the shredded cheddar or Gruyère cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted.
Serve and enjoy.
- Waxy potatoes hold their shape better and are the best choice for scalloped potatoes, gratins, and potato salads. Use new potatoes, red-skinned potatoes, round whites, or purple potatoes in this recipe.