Scalloped Potatoes

Name: Scalloped Potatoes
Total time: 90 min
Yield: 2
Ingredients: 2 lb potatoes (russet, sliced 1/8 inch); 3 tbsp butter; 3 tbsp flour; 2 ½ cup milk (whole, warm); 1 unit onion (thinly sliced); 1 clove garlic (minced); 1 tsp salt; ¼ tsp black pepper

Vegetables & Salads · American

8 ingredients · 90 minutes · 2 servings

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Variations

Cheddar Scalloped PotatoesAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

748kcal20.8g protein27.9g fat107.1g carbs~$1.71/ serving*

Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	potatoes (russet, sliced 1/8 inch)
3 tbsp	butter
3 tbsp	flour
2 ½ cup	milk (whole, warm)
1 unit	onion (thinly sliced)
1 clove	garlic (minced)
1 tsp	salt
¼ tsp	black pepper

Optional

Not counted above. The dish works without them.

1 cup	cheddar (grated — makes it au gratin)
1 tsp	thyme (leaves)

Steps

Slice10 min
1/8 inch, even
- potatoes
potatoes to one consistent thickness — the bake is timed by the slice, and one thick layer among thin ones is the crunchy bite that gets the whole dish called underdone; do not rinse, the surface starch is a thickener you already paid for
Whisk8 min
medium, roux then milk
flour into melted butter for a minute until it smells baked rather than raw, then warm milk in a slow stream — cold milk seizes a roux into lumps; warm milk lets it open into a sauce that coats a spoon
Prep8 min
layers into a buttered dish: potatoes, onion + garlic, salt + pepper, sauce, repeated to the top with sauce as the final coat — every layer seasoned, because a bland middle cannot be fixed from the surface
Bake40 min
375°F, covered
foil on — the trapped steam is what actually cooks the potatoes through; uncovered from the start, the top browns long before the center gives
Bake20 min
375°F, uncovered, until deeply golden
foil off (cheese goes on now if using) until the top blisters bronze and a knife slides through the middle with no resistance
Rest10 min
before serving — the sauce is liquid at oven temperature and thickens as it cools; cut early, the layers slide and the dish pools