Creamy Scalloped Potatoes
Tender Yukon Gold potatoes and sweet onions bake in a rich, creamy sauce until fork-tender, topped with shredded cheese for a golden, crispy crust. These Creamy Scalloped Potatoes are perfect for Easter, potlucks, or any weeknight dinner.
Ingredients
- Cooking spray
- 5-6 cups thinly sliced Yukon Gold potatoes, sliced to around ⅛-inch thickness (use a mandolin for consistency)
- 2 cups very thin sliced sweet onions
- 3 cups whole milk
- ⅓ cup flour
- 2-3 teaspoons Kosher salt
- ¾ teaspoons ground black pepper
- 1 cup grated Sharp cheddar cheese
- ¼ cup grated Romano cheese
- 2 tsp fresh chopped parsley
Equipment
- mandolin for slicing the potatoes
Instructions
- Preheat the oven to 400 degrees and spray a 9x13-inch baking pan with cooking spray.
- Arrange a single layer of the sliced potatoes along the bottom of the prepared pan, allowing them to overlap slightly, if needed.
- Evenly distribute half of the sliced sweet onions over this potato layer, then season with 1 teaspoon of Kosher salt and ¼ teaspoon of ground black pepper.
- Add another layer of potatoes on top, followed by the remaining half of the onions, another 1 teaspoon of salt, and another ¼ teaspoon of pepper.
- Place the final layer of remaining potatoes over the onions and give it just a light sprinkle of salt and pepper.
- In a separate bowl, whisk the flour into the 3 cups of whole milk until smooth.
- Pour this milk mixture evenly over the layered potatoes in the pan. The liquid should almost, but not completely, cover the potatoes (add a splash more milk if needed).
- Sprinkle the top evenly with the grated Sharp cheddar cheese, the grated Romano cheese, and the fresh chopped parsley.
- Place the pan in the oven and bake for 1 hour, or until the top is golden brown and crispy.
- Once baked, allow the scalloped potatoes to rest for 15-20 minutes before serving to ensure a rich, thickened sauce and prevent a watery dish.
Notes
Sandy’s tips:
- Storage: Store leftovers in an airtight container for up to 3 days. They are amazing if you have any leftovers, served the next day in scrambled eggs. You can also reheat these leftover scalloped potatoes in the oven before serving again.
- Make ahead: Easy to make the day or 2 before and store in the fridge. When ready to bake, remove from the fridge for about an hour before popping into the oven to bake.
- Slicing tool: Make sure to use a mandolin for consistency. I like the potatoes to be sliced to around ⅛-inch thickness.
- Double the recipe: I’ve used a large baking pan, usually a 9×13-inch pan for this recipe, but you can even double the recipe if you are serving a larger crowd.
- Rest before serving: It’s important to allow the baked scalloped potatoes to rest for 15-20 minutes to allow the creamy sauce to thicken and prevent a watery potato dish.
Nutrition Facts
Calories: 271kcal, Carbohydrates: 38g, Protein: 11g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 28mg, Sodium: 758mg, Potassium: 829mg, Fiber: 4g, Sugar: 8g, Vitamin A: 309IU, Vitamin C: 31mg, Calcium: 273mg, Iron: 2mg