Print

Classic Scalloped Potatoes

Print Recipe

A simple and creamy homestyle scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes baked in a rich milk sauce thickened with flour and butter.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/4 inch thick)
  • Salt, to taste
  • Ground black pepper, to taste
  • 9 tablespoons all-purpose flour, divided
  • 6 tablespoons butter, diced and divided
  • 1 quart whole milk (or as needed to cover potatoes about 3/4)

Instructions

  1. Preheat oven to 425°F and coat a 9×13 inch baking dish with non-stick cooking spray.
  2. Arrange one-third of the sliced potatoes in the bottom of the prepared baking dish. Sprinkle with salt and black pepper to taste.
  3. Sprinkle 3 tablespoons of flour and 2 tablespoons of diced butter evenly over the potatoes.
  4. Repeat layering two more times with the remaining potatoes, flour (6 tablespoons total), and butter (4 tablespoons total).
  5. Slowly pour whole milk over the potatoes until about three-quarters of the potatoes are covered.
  6. Bake in the preheated oven until the milk comes to a boil, about 15 minutes.
  7. Reduce oven temperature to 375°F and continue baking until potatoes are tender, about 45 to 60 minutes more.

Notes

For best results, use a mandoline to slice potatoes evenly about 1/4 inch thick. The milk thickens during baking, creating a creamy sauce without stirring. Let the dish rest a few minutes before serving to set.

Nutrition

Find it online: https://www.receipster.com/scalloped-potatoes/

Themes by WordPress