These well-seasoned scalloped potatoes are combined with a basic white sauce to make a creamy and delicious casserole.
The potatoes are topped with shredded cheese and a little paprika just before serving. Use cheddar or Gruyere cheese in this recipe.
See the reader comments for more ingredient suggestions and ideas.
- 1 to 1 1/2 cups onion (thinly sliced)
- 4 1/2 to 5 cups potatoes* (thinly sliced)
- 2 teaspoons salt (divided)
- 3 tablespoons butter
- 2 tablespoons plus 1 teaspoon flour
- 1 3/4 cups milk
- 1/8 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (chopped)
- 1/2 to 1 cup shredded Cheddar cheese or Gruyere
- Garnish: paprika (for color)
Heat 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 Gruyere cheese and paprika over potatoes and bake 3 to 6 minutes longer, until cheese is melted.
*Tip: 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.
"Just took this to a Fellowship Dinner for my church and it was a big hit. I used unpeeled red fingerling potatoes and sweet onions and doubled the pepper. And, when I made the butter and flour roux, I sauteed until the flour was browned — also made sure to add the pepper in the roux while it sauteed, which improves the taste of both the flour and the pepper. Also, I used sharp cheddar and a fair sprinkling of paprika. And I broiled it after adding the cheese, so the cheese was browned and slightly crisped. Of the other four women at the dinner, three asked for the recipes and two of the men remarked on how much they liked the potatoes. So, a definite hit!" — Gilbert
"This recipe was awesome! I didn't have any parsley so used cilantro, and used Monterey Jack cheese and smoked paprika for toppings. Pre-cooking the potatoes is the key to success of this recipe. I served it with grilled chicken and grilled "habanero chile pork" sausage. These were the best scalloped potatoes I have had, bar none, either from my kitchen or a restaurant." — Grace
"I have tried so many scalloped potato recipes that have failed, it was with a little fear that I tried this one. It was so easy and so delicious. I had to modify the recipe because I had limited ingredients. I used only two Yukon Gold potatoes and one medium yellow onion. I also added about one-half cup of the Mexican cheese mixture to the sauce. I topped the casserole with sharp cheddar after the first 30 minutes. Check your cooking time if using a reduced recipe." — Heather
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|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||10 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||5 g|