Scalloped Potatoes
Thinly sliced potatoes baked in a plain flour-and-milk sauce with onion until soft and browned on top.
- Prep
- 25 min
- Cook
- 80 min
- Total
- 105 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Baking dish
- •Mandoline or sharp knife
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 11 g
- carbs
- 40 g
- protein
- 8 g
- calories
- 290
Instructions
- 1
Melt the butter, stir in the flour and cook 2 minutes.
- 2
Whisk in the warm milk gradually and simmer to a pourable sauce; season generously.
- 3
Layer the potatoes and onion in a buttered dish, seasoning as you go.
- 4
Pour the sauce over so it just covers the top layer.
- 5
Cover with foil and bake at 180C for 50 minutes.
- 6
Uncover and bake 25-30 minutes more until browned and a knife slides through easily.
Chef's tips
Slice the potatoes evenly — thick slices stay hard while thin ones dissolve.
Ingredient substitutions
- milk → half milk, half cream for a richer dish
Storage
Keeps 3 days refrigerated; reheat covered.
Common mistakes to avoid
- •Under-seasoning the sauce
- •Baking uncovered from the start, drying the top
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.
