These classic scalloped potatoes are tender, creamy, and delicious. This is the way my mother always made her scalloped potatoes. The key is to heat the milk first!
Ingredients
- 3 pounds russet potatoes , thinly sliced
- ½ onion , thinly sliced
- 9 tablespoons all-purpose flour , divided
- 6 tablespoons butter , cubed and divided
- salt and ground black pepper to taste
- 3 cups whole milk , or as needed
Instructions
-
1
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
-
2
Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons cubed butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
-
3
Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
-
4
Bake in the preheated oven until potatoes are tender and the creamy sauce is bubbling with a golden brown crust, 45 to 60 minutes. The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips. Serve hot and enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ice Cream Sandwich Dessert Bars
My cousin brought this to our 4th of July get-together and everybody loved it. The best part is how easy it is. If you love ice cream sandwiches this is a must have recipe.
Bing Cherry Gelatin Mold
Cherry gelatin mold with Bing cherries, pineapple, and pecans. This has been my family's favorite for Thanksgiving for many, many years.
Herb-Marinated Tenderloin
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.