Scalloped Potatoes
Thin layers of PEI potato baked in a creamy sauce until tender and browned on top.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •baking dish
- •saucepan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14 g
- carbs
- 38 g
- protein
- 7 g
- calories
- 310
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 1 minute, then gradually whisk in the milk to make a smooth white sauce.
- 3
Season the sauce with salt and pepper and simmer until slightly thickened.
- 4
Layer the potato and onion slices in the dish, pouring some sauce between each layer.
- 5
Pour remaining sauce over the top and cover with foil.
- 6
Bake covered for 45 minutes, then uncover, scatter with cheese if using, and bake a further 25-30 minutes until the top is golden and potatoes are fork-tender.
Chef's tips
Slice the potatoes evenly, ideally with a mandoline, so every piece cooks at the same rate.
Ingredient substitutions
- milk → half milk, half cream for a richer dish
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat covered in a 180C oven until hot through, about 20 minutes.
Common mistakes to avoid
- •Uneven slices leading to some raw and some mushy potatoes
- •Not covering the dish at the start, which dries the top before the potatoes cook through
Serving suggestions
Cooked Scalloped Potatoes?
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