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Scalloped Potatoes

Scalloped potatoes bake in a creamy, smooth milk sauce between tender layers of russet potatoes and onion. The golden top and knife-tender potatoes make this classic side dish a comforting addition to dinner.
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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
resting 10 minutes
Total Time 1 hour 59 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing the dish
  • 3 lb russet potatoes peeled and sliced 1/8 inch thick
  • 1 yellow onion medium, thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cup whole milk warmed
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the warm milk and cook, whisking, until the sauce is smooth and slightly thickened, about 3 to 5 minutes.
  6. Stir in the salt and pepper.
  7. Arrange half the potatoes in overlapping layers in the prepared dish and scatter half the onion over them.
  8. Pour over half the sauce, then repeat with the remaining potatoes, onion, and sauce.
  9. Cover the dish tightly with foil and bake for 60 minutes.
  10. Uncover and bake for 20 to 30 minutes, until a knife slides easily into the potatoes and the top is golden.
  11. Let the potatoes rest for 10 minutes before serving.

Notes

Slice the potatoes evenly so they cook at the same rate. Refrigerate leftovers for up to 4 days; freezing is not recommended because it can affect the potatoes' texture. For a dairy-free variation, use plant-based butter and unsweetened, unflavored plant milk.