Tender potatoes in a creamy saucewhat’s not to love about scalloped potatoes?
With fewer than 10 ingredients on the list, scalloped potatoes also isn’t a fussy recipe.
In fact, the most complicated aspect of this scalloped potatoes recipe is getting the potatoes sliced thinly.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
We recommend using a mandoline slicer.
It makes cutting uniform slices of potatoes incredibly easy.
Just be sure to use the guard or a cut-resistant glove to protect your fingertips.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
Learn how to make scalloped potatoes, and start planning your next menu for this classic side dish.
Scalloped potatoes, on the other hand, use just a cream sauce, no cheese.
But the terms are often used interchangeably, and we loveCheesy Scalloped Potatoes.
Credit:Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
How To Make Scalloped Potatoes
Scalloped potatoes are a highly impressive dish.
Good thing they’re also easy.
Here’s a brief outline of the recipe, and the full recipe is further below.
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Whisk in milk and bring it to a boil.
Reduce the heat, and whisk in nutmeg and salt.
Cook while whisking until thickened before removing from the heat and setting aside.
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Cook until softened, and remove from heat.
Build the casserole:Add one-third of the potatoes to the prepared baking dish in a single layer.
Cover and cook the casserole:Bake, covered, for 30 minutes.
Uncover, and continue to bake until bubbly and golden brown, about 20 to 25 more minutes.
Let rest:Remove the dish from the oven, and let stand for 10 minutes before serving.
What Does It Mean To Scallop Potatoes?
There are no actual scallops involved, despite what the name may suggested.
TryScalloped Corn CasseroleorScalloped Potatoes With Hamnext.
If you only have a portion or two of the potatoes, scoop them into an airtight container.
Make-Ahead Instructions
Scalloped potatoes make an ideal make-ahead holiday side dish.
Then, let the dish cool to room temperature before wrapping it in aluminum foil and plastic storage wrap.
Keep in the fridge for up to two days.
This should take about 30 minutes.
Ingredients
Cooking spray
6Tbsp.
(3 oz.)
unsalted butter, divided
1/2cup (about 2 1/8 oz.)
all-purpose flour
2 1/2cups whole milk
1/4tsp.
kosher salt, divided
1large (12 oz.)
yellow onion, thinly sliced (about 2 1/2 cups)
1tsp.
fresh thyme leaves
1 1/2lb.
Lightly coat an 11- x 7-inch baking dish with cooking spray.
Make cream sauce:
Melt 4 tablespoons of the butter in a medium saucepan over medium.
Whisk in milk, and bring to a boil over medium, whisking often.
Reduce heat to medium-low; whisk in nutmeg and 1 1/2 teaspoons of the salt.
Cook, whisking occasionally, until thickened, 2 to 3 minutes.
Remove from heat, and set aside.
Cook onion:
Heat remaining 2 tablespoons butter in a large nonstick skillet over medium.
Add one-third of the potatoes, remaining onion mixture, and one-third of the cream sauce.
Add remaining potatoes, and top with remaining cream sauce.
Bake scalloped potatoes:
Cover, and bake in preheated oven for 30 minutes.
Uncover, and bake until bubbly and golden brown, 20 to 25 minutes.
Remove from oven, and let stand 10 minutes.
