Scalloped Potatoes
Scalloped potatoes are easy. They may seem like a bit of work, but they really aren’t much more work than making mashed potatoes. Okay, so you need to thinly slice the potatoes once they are peeled (or you could just wash them and skip the peeling altogether, it’s up to you). Slicing the potatoes thinly is easy and even easier if you have a mandolin. I must admit, I have 3 mandolins…no joke. One for small jobs, one for big jobs and one more just in case…..lol
Scalloped potatoes are a classic potato dish. They are perfect for special occasions like Christmas, Thanksgiving, Easter or any celebration. They are also perfect for a nice family meal or Sunday supper.
The word scallop simple refers to the way the potatoes are thinly sliced and layered. The potatoes are thinly sliced then laid down in layers along with thinly sliced onions and covered in a rich cream sauce then baked to perfection. Potatoes au Gratin, is simply scalloped potatoes that have had cheese added to the sauce turning it from a Bechamel into a Mornay sauce. This scalloped potato recipe is the basic one, but feel free to add cheese to your sauce to make it potatoes au gratin!
What you need for perfect Scalloped potatoes:
- Potatoes: You can use whatever potatoes you have on hand. I do find that thin skinned potatoes work better and hold their shape better.If you don’t plan on peeling them the thinner skin potatoes work the best. Russets need to be peeled in my opinion.
- Onions: I like a sweet onion like Vidalia or Walla Walla, and green onions. But again, use what you have on hand. The onions add a nice flavor to the sauce and the dish in general.
- Cream and Milk: for the Bechamel sauce. Flour and butter are used to create a roux to thicken the sauce.
- Broth/Stock: adds flavor to the sauce, but is optional
- Seasonings: Salt and pepper and garlic
Variations:
As I have mentioned earlier if you add cheese to the bechemel sauce it then becomes Potatoes au Gratin.
To make the au Gratin sauce, remove the Bechamel sauce from the heat and slowly add in about 2 cups of shredded (freshly grated is preferred) strong cheese (sharp or aged) for the best flavor. A mild cheese just doesn’t add much in the way of flavor I have discovered.
Making the Scalloped Potatoes:
- Peel, rinse and thinly slice the potatoes (I recommend a mandolin).
- Prepare the sauce on the stovetop according to the recipe.
- Assemble the layers starting and ending with sauce in the baking dish. Remember to season each layer with salt and pepper.
- Bake, covered then uncovered, according to the recipe, broil at the end if you would like it more brown on top. Watch it carefully so you don’t burn the top.
- Enjoy!
Scalloped Potatoes
Equipment
- 1 large casserole dish *a medium-large foil pan works well also
Ingredients
- ½ cup butter
- ½ cup all-purpose flour
- ½ cup diced green onions (green part only)
- 1 clove fresh garlic, minced
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 cups milk * I prefer whole milk
- 1 cup heavy cream
- 1 cup chicken stock * optional If you like a thinner sauce
- 3 lbs potatoes, washed, peeled and thinly sliced about ⅕" thick I use a mandolin
- 1 large onion, sliced ⅕" thick
Instructions
- Preheat oven to 350℉
For the Sauce:
- In a saucepan on the stovetop, melt the butter then add the green onions and garlic and cook for a minute.
- Add the flour and combine, making a roux. Cook the roux for 1-2 minutes stirring the entire time.
- Reduce the heat to low then add the liquids (milk, cream, and broth if using it – you can combine it all together, then add to the roux) whisking to combine. It will become very thick at first, keep adding the liquid until the sauce is smooth. Let the sauce cook for 1 minute. Season with salt and pepper.
To Assemble the Scalloped Potatoes:
- Spray a 9×13" baking dish (or foil pan) with non-stick spray (or butter it).
- Spoon about ¼ cup of the sauce on the bottom of the pan and spread it around with a spatula.
- Spread about ⅓ of the sliced potatoes in an even layer on the bottom of the pan, overlapping and making one or two layers of potato, then season the layer with salt and pepper. Layer a few rings of onion on top, then pour about ⅓ of the cream sauce over the potatoes and onions. Repeat the layers two more times ending with the sauce. Cover
- Bake for 45 minutes, then uncover and bake for a further 30 minutes until the potatoes are cooked and tender (test with a knife inserted). Depending on the thickness of your slices they could take additional time.
- Once the potatoes are done, turn the oven to broil to brown the top. This will take no more than 3 or 4 minutes so watch them carefully so they do not burn on top.
- Remove from the oven and let the potatoes sit for at least 15 minutes before serving. This will allow the sauce to set a bit
Notes
If you are looking for more potato recipes you will find some of my favorites below:
The Best Classic Potato Salad Ever
