Description
This Creamy Scalloped Potatoes recipe is a comforting, classic side dish featuring layers of thinly sliced potatoes and onions baked in a rich, creamy milk and flour sauce, topped with optional Romano cheese for a golden, crispy finish.
Ingredients
Scale
Main Ingredients
- Cooking spray, as needed
- 5-6 cups thinly sliced potatoes (1/8 to 1/4 inch thick)
- 2 cups thinly sliced onions
- 3 cups whole milk
- 1/3 cup all-purpose flour
- 3 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup grated Romano cheese (optional)
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish with cooking spray to prevent the potatoes from sticking.
- Layer potatoes and onions: Arrange a layer of thinly sliced potatoes at the bottom of the prepared baking dish. Sprinkle half of the sliced onions evenly over the potatoes, then season with 1 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Repeat the layering with remaining onions and seasonings, then add a final layer of potatoes on top. Season the final potato layer with the remaining salt and pepper.
- Make sauce: In a bowl, whisk together the all-purpose flour and whole milk until smooth to form a creamy sauce. Pour the sauce evenly over the layered potatoes and onions. If necessary, add a bit more milk so that the sauce almost covers the potatoes fully.
- Add cheese (optional): Sprinkle the grated Romano cheese over the top layer for added flavor and a crispy crust when baked.
- Bake: Place the baking dish uncovered into the preheated oven and bake for about 1 hour, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
- Serve: Remove the dish from the oven and let it cool for 10 minutes before serving. This resting time helps the sauce to thicken slightly for perfect creamy scalloped potatoes.
Notes
- Use a mandoline slicer to ensure evenly thin slices for uniform baking.
- Whole milk provides the creamiest result, but you can substitute with 2% milk if preferred.
- For a richer flavor, try adding a sprinkle of shredded cheddar or Gruyère cheese along with Romano.
- Make sure to slice potatoes uniformly to ensure even cooking throughout.
- This dish can be prepared a day ahead; cover and refrigerate before baking, then increase baking time by 10-15 minutes.
