Scalloped Potatoes
Updated April 16, 2025
- Total Time
- About 2½ hours
- Prep Time
- 20 minutes
- Cook Time
- 2¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons unsalted butter, plus more for greasing
- 1large yellow onion, finely chopped
- 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme (optional)
- ⅓cup all-purpose flour
- 3cups whole milk
- Kosher salt and black pepper
- 3pounds Yukon Gold potatoes, peeled and sliced ⅛-inch thick with a sharp knife or a mandoline
- Chopped fresh chives or parsley, for serving (optional)
Nutritional analysis per serving (10 servings)
224 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the top third of the oven and heat to 350 degrees. Grease a 9-by-13-inch ceramic or metal baking dish with butter.
- Step 2
In a medium saucepan, melt the butter over medium heat. Add the onion and thyme, if using, and cook, stirring occasionally, until tender, 4 to 6 minutes.
- Step 3
Sprinkle in the flour and cook for 1 minute, stirring constantly and scraping the bottom of the pan. Gradually pour in the milk, constantly whisking.
- Step 4
Stir in 1 teaspoon salt and ½ teaspoon pepper and gradually bring to a boil, stirring often. When the milk comes to a boil, lower the heat and simmer for 1 minute, stirring often, until the mixture has slightly thickened. Remove from the heat and set aside to cool for a few minutes, then season with more salt and pepper.
- Step 5
Layer half the potatoes in the prepared dish and season them with ½ teaspoon salt and some pepper. Pour about half of the cream sauce over the potatoes and wiggle the pan to evenly distribute the sauce. Top with the remaining potatoes in an even layer and season with another ½ teaspoon salt and more pepper. Pour the rest of the sauce on top, smoothing out the surface with a spatula to submerge the potatoes.
- Step 6
Cover the pan with aluminum foil and place it on a sheet pan. Bake for 45 minutes, then remove the foil and bake for another 30 minutes, until the potatoes are beginning to brown at the edges and are tender when pierced with a paring knife.
- Step 7
Turn the broiler to high and broil, keeping an eye on the potatoes, until golden brown on top, 2 to 3 minutes. Cool for 10 minutes, then sprinkle with chives or parsley, if desired, and serve.
Private Notes
Comments
If making this ahead ( the point of including this recipe in the story…), at what point do we do set the dish aside for finishing later?
My mother's scalloped potato recipe featured the same ingredients, but in a buttered casserole, layered potatoes, onion, salt and pepper, sprinkle flour, dot with butter, and repeat until all potatoes used up. Then pour in milk "until you see it around the edges." She would then add browned pork chops on top before baking. The potatoes thickened magically. Oh, man. That's was back when pork chops actually had fat and flavor. What a wonderful comfort dinner!!
Contrary to the wording in the introduction, French Dauphinoise potatoes have cheese, while this recipe does not. This one calls for milk, though it later refers to cream; I would use half-n-half or cream, not milk.
Good but needed more flavor. I added garlic and onion powder and a pinch of nutmeg.
Tried it twice. Shockingly dull. And a lot of work. Nothing like the delicious dish I enjoyed in my childhood. What happened?
I baked this for Easter Brunch - my husband loves scalloped potatoes. I sliced the potatoes and kept them under water. He made the sauce and put it together. Delicious and perfect with the Baked dill Salmon and cucumber salad with soy, ginger & garlic. No leftovers!
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