Scalloped Potatoes

Prep 20 min
Total 2 hr 5 min
Servings 6

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that it’s just a long bake and a short standing period to let the sauce thicken. Then, voila! you’re ready to serve. MORE+ LESS-

By Betty Crocker Kitchens

Updated June 14, 2019

Make with

Gold Medal Flour

Ingredients

tablespoons butter

small onion, finely chopped (1/3 cup)

tablespoons Gold Medal™ all-purpose flour

teaspoon salt

1/4

teaspoon pepper

2 1/2

cups milk

medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps

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1

Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2

In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3

Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4

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

Pan prep-grease or cooking spray it well, as the sauce will brown and stick to the edges of the pan, making clean up a chore.

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Expert Tips

Salt is an important player in the recipe; it balances the bland richness of a cheese sauce with the potatoes.
What does “scalloped” mean? This is basically a classic French potato dish called potatoes Dauphinoise that is baked in an oval gratin dish. The starch from russet potatoes is a vital part of creating a thick, garlicky cream-based sauce. This recipe makes a lighter white sauce (a French-style béchamel) first, pouring it over the potatoes—making this a foolproof recipe.
Using a mandoline slicer makes it fast and easy to get uniform slices of potato.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 30mg; 9%
Sodium: 520mg; 22%
Potassium: 1090mg; 31%
Total Carbohydrate: 46g; 15%
Dietary Fiber 4g 16% Sugars 8g
Protein: 8g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 15%; 15%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

While Ireland and Idaho have their claim on potato’s past and current place in culinary lore, the humble spud actually originated in the Andes mountains of Peru and Bolivia. If you think we have lots of variety with our choice russet, red, white, yellow, purple, fingerling and petite, think again. In many parts of South America, more than 3,000 different varieties of the potato can still be found. For this recipe, you’ll want to stick with a sturdy variety that will hold its shape well, like a russet, which is sometimes labeled as a baking potato. The “must have” inclusions for a scalloped potatoes recipe are thinly sliced potatoes baked in a rich, creamy sauce. After that, the sky—and your creativity—are the limits for your homemade scalloped potatoes. What can you add to make this dish uniquely your own? Browse through Betty’s best scalloped potatoes recipes for some thought-starters and inspiration.