Scalloped Potatoes
Thinly sliced potatoes layered with onion and a milk-based sauce, baked until tender and golden on top.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 40 g
- protein
- 9 g
- calories
- 340
Instructions
- 1
Preheat the oven to 180C (350F) and butter a baking dish.
- 2
Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute.
- 3
Gradually whisk in the milk and cook until thickened into a smooth sauce, then season with salt and pepper.
- 4
Layer half the potato slices and onion in the dish, pour over half the sauce, then repeat with the remaining potato, onion and sauce.
- 5
Scatter cheese over the top if using, and cover the dish with foil.
- 6
Bake covered for 40 minutes, then uncover and bake a further 20 minutes until the top is golden and potatoes are tender.
- 7
Rest for 10 minutes before serving.
Chef's tips
Slice the potatoes evenly, about 3mm thick, so they cook through at the same rate.
Ingredient substitutions
- whole milk → half milk, half cream for a richer bake
Storage
Keeps 3 days in the fridge, covered.
Reheating
Reheat in a 160C oven, covered, until warmed through.
Common mistakes to avoid
- •Slicing potatoes unevenly so some stay hard
- •Not covering the dish at first, which dries out the top before the potatoes cook
Serving suggestions
Cooked Scalloped Potatoes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
