|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 12mg||61%|
|*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.|
Scalloped potatoes are a classic casserole and a favorite side dish for many families. This recipe simmers the potatoes in a basic seasoned white sauce before the casserole is baked to perfection. Since most of the time required is spent in the oven, it's nice for a weeknight meal. It's also perfect for holiday dinners, including Thanksgiving, Christmas, and Easter.
As versatile as it is delicious, scalloped potatoes lends itself to many possible add-ins. For instance, chives or green onion tops add a little color, or you can sauté onions in the butter for extra flavor. It also makes a hearty main dish with the addition of cheese and diced ham or bacon.
Steps to Make It
Gather the ingredients. Heat the oven to 375 F.
Butter a 2 1/2-quart baking dish.
In a large saucepan over medium-low heat, melt the butter. When the butter is hot, stir in the flour. Cook, stirring, for 2 minutes.
Stir the milk, salt, and freshly ground black pepper into the sauce. Continue cooking and stirring until the sauce is thick and bubbly. Taste and adjust the salt to taste.
Add the sliced potatoes to the sauce. Cover and simmer over low heat for 8 minutes. Do not boil.
Transfer the potatoes and sauce to the prepared baking dish.
Bake, uncovered, in the preheated oven for about 45 minutes, or until the potatoes are tender.
Serve and enjoy.
- Use a mandoline or food processor fitted with a slicing disc to make uniform thin slices of potatoes.
- Some varieties of potatoes are better than others in scalloped potatoes. For the best texture, use Yukon Gold, round white or red potatoes, or long white potatoes.
- Add 1 extra tablespoon of butter to the saucepan and sauté 1/2 cup of chopped onions in the butter until translucent. Add the flour and continue with the recipe.
- Add 1/2 cup of sliced green onions to the sauce along with the sliced potatoes.
- Add 1 cup of shredded cheddar cheese to the sauce, then add the potatoes and continue with the recipe.
- Sprinkle about 1/2 cup of shredded cheddar cheese over the top of the casserole about 10 minutes before it's done.
- To make this a main dish, add about 1 cup of diced ham to the sauce. Top the casserole with shredded cheese about 10 minutes before the casserole is done.
- Cut a large clove of garlic in half. Rub the baking dish with the cut sides of the garlic to give the scalloped potatoes subtle garlic flavor. Butter the baking dish as directed.
How to Store Scalloped Potatoes
Leftover scalloped potatoes will keep in the refrigerator for up to three days. If they're in a glass casserole dish, take out of the refrigerator and let the dish come to room temperature before reheating.
What is the difference between scalloped and au gratin potatoes?
Scalloped potatoes are simply cooked in milk, butter, and flour with seasonings, while au gratin potatoes have cheese added to them.