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Classic Scalloped Potatoes

Published:

Author: PJ Hamel

Classic Scalloped Potatoes Recipe Classic Scalloped Potatoes Recipe

Who doesn't love scalloped potatoes? Yet, when it's time to make them, who doesn't cast around for the "perfect" recipe for this simple dish? We love this particular version. First, because the potatoes bake in an onion-scented white sauce, rather than plain milk; and second, because it makes a large amount. When you're serving a big family dinner, you don't want to run out of potatoes!

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At a glance

Prep
Bake
Total
Yield
12 to 16 servings
Nutrition information

Ingredients

Choose your measure:

  • 4 pounds round white potatoes or red-skin potatoes, peeled and rinsed
  • 1/4 cup (4 tablespoons) butter
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 3 1/2 cups whole milk
  • 1 teaspoon onion powder, optional
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 2-quart casserole.
  2. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick; if you have a Cuisinart food processor, use disk #4.
  3. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat.
  4. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.
  5. To make the sauce: Melt the butter in a medium-sized saucepan. Whisk in the flour, stirring until smooth.
  6. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps.
  7. When all the liquid is added, stir in the onion powder and salt.
  8. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat.
  9. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.
  10. Bake the potatoes for 1 hour, or until they're bubbly and golden brown on top. A sharp knife inserted into the center of the potatoes should find little resistance.
  11. Remove the potatoes from the oven, and serve hot or warm.

Nutrition Information

  • Serving Size 226g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 190
  • Calories from Fat 60
  • Total Fat 6g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 250mg
  • Total Carbohydrate 29g
  • Dietary Fiber 4g
  • Sugars 6g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.