Description
These Creamy Scalloped Potatoes are a classic comfort food side dish. Thinly sliced potatoes and onions are layered in a creamy sauce and baked to golden perfection.
Ingredients
Units
Scale
- Cooking spray
- 5–6 cups thinly sliced potatoes (1/8-1/4 inch thick)
- 2 cups thinly sliced onions
- 3 cups whole milk
- 1/3 cup all-purpose flour
- 3 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 1/4 cup grated Romano cheese (optional)
Instructions
- Preheat and prep: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish with cooking spray.
- Layer potatoes and onions: Layer potatoes in the bottom of the dish. Sprinkle with half the onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Repeat layers. Top with remaining potatoes, salt, and pepper.
- Make sauce: Whisk together flour and milk. Pour over potatoes, adding more milk if needed to almost cover.
- Add cheese (optional): Sprinkle with Romano cheese, if using.
- Bake: Bake uncovered for 1 hour, or until golden brown and crispy.
- Serve: Let cool for 10 minutes before serving.
Notes
- Slice potatoes and onions as thinly as possible for best results.
- Use cooking spray or olive oil to prevent sticking.
- The milk should almost, but not completely, cover the potatoes.
- Baking uncovered helps the potatoes become golden brown and crispy.
- You can prep the potatoes and onions ahead of time.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 Serving
- Calories: 270kcal
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
