Scalloped Potatoes: Creamy and Easy Homemade Recipe
Scalloped Potatoes are made by layering thinly sliced potatoes and onions with flour, butter, and seasoning. Warm milk creates a creamy sauce as the potatoes bake. Bake at 375°F until tender, bubbling, and golden brown.
Ingredients
- 3 pounds russet potatoes thinly sliced
- 1/2 onion thinly sliced
- 9 tablespoons all-purpose flour divided
- 6 tablespoons butter cubed and divided
- Salt to taste
- Ground black pepper to taste
- 3 cups whole milk or as needed
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Peel the potatoes if desired, then cut them into thin, even slices. Thinly slice the onion as well.
- Arrange one-third of the sliced potatoes evenly across the bottom of the prepared baking dish.
- Scatter one-third of the sliced onion over the potatoes. Sprinkle 3 tablespoons of flour evenly over the layer, then dot the surface with 2 tablespoons of cubed butter. Season lightly with salt and black pepper.
- Repeat the layering process two more times using the remaining potatoes, onions, flour, butter, salt, and pepper.
- Warm the whole milk in a saucepan over medium-low heat. Do not let it boil.
- Carefully pour the warm milk over the layered potatoes until the liquid reaches approximately the level of the top potato layer.
- Place the baking dish on a rimmed baking sheet to catch any sauce that may bubble over during baking.
- Bake the Scalloped Potatoes for 45 to 60 minutes, or until the potatoes are fork-tender, the sauce is bubbling, and the top develops an appetizing golden-brown finish.
- Remove the baking dish from the oven and allow it to rest for about 10 minutes before serving. This short resting period helps the creamy sauce settle and thicken around the potatoes.
Notes
For the creamiest texture, russet potatoes are an excellent choice because their natural starch helps give the sauce body as the dish cooks.
Yukon Gold potatoes can also be used for a slightly buttery flavor and firmer texture.
These oven baked potatoes are especially delicious alongside roasted chicken, grilled or roasted beef, baked fish, steamed vegetables, green beans, or a crisp garden salad.
For a richer variation, sprinkle halal-friendly shredded cheddar between the layers. The traditional version provided here does not require cheese.
Let the finished casserole rest briefly before serving rather than cutting into it immediately. The sauce will settle and cling more effectively to the potato layers.