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Scalloped Potatoes

4.7(121)

Our 5-star scalloped potatoes recipe has been around for 75 years. It boasts creamy layers of thinly sliced potato perfection; sure to be a favorite.

by Edited by Angela Ritchie

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Side Dish

Servings

Total time

2h 5m

prep 20 min

Calories / serving

310 kcal

Ingredients (7)

serves

4 tablespoons salted butter, dividedbutter
1 small onion, finely chopped (1/3 cup)onion
3 tablespoons Gold Medal™ All Purpose Flourflour
1 teaspoon saltsalt
1/4 teaspoon pepperpepper
2 1/2 cups 2% milkmilk
2 lb medium potatoes (about 6 medium)potato

Instructions (7 steps)

01Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
02In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender.
03Stir in flour, salt, and pepper with a whisk. Cook, stirring constantly, until smooth and bubbly; remove from heat.
04Stir in milk with a whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; cover and let stand while prepping the potatoes.
05

Wash the potatoes, and with a vegetable peeler, remove the skins, if desired. Rinse under cool water. Cut the potatoes into thin slices.

06Spread potatoes in casserole. Pour sauce evenly over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over the potatoes and sauce.

07Cover with foil; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender when pierced with a fork. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition (per serving)

Calories: 310 kcal
Protein: 8 g
Fat: 2 g
Saturated fat: 6 g
Carbs: 46 g
Fiber: 4 g
Sugar: 8 g
Sodium: 520 mg
Cholesterol: 30 mg

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