Description
This Creamy Scalloped Potatoes recipe features thinly sliced potatoes and onions baked in a rich, creamy milk and flour sauce, topped with optional Romano cheese for a golden, crispy finish. Perfect as a comforting side dish, it’s easy to prepare and serves eight people.
Ingredients
Scale
Main Ingredients
- Cooking spray, as needed
- 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 your oven to 400°F (200°C) and grease a 9×13 inch baking dish generously with cooking spray to prevent sticking and help with cleanup.
- Layer potatoes and onions: Arrange a layer of sliced potatoes evenly on the bottom of the prepared baking dish. Sprinkle half of the sliced onions over the potatoes, season with 1 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Repeat by layering the remaining onions and potatoes, then season again with the remaining salt and pepper.
- Make sauce: In a separate bowl, whisk together the all-purpose flour and whole milk until smooth and well combined, creating a creamy sauce. Pour the sauce over the layered potatoes and onions in the baking dish, adding extra milk if necessary to nearly cover the potato mixture.
- Add cheese (optional): Sprinkle the grated Romano cheese evenly over the top layer if you choose to use it; this will give a delicious, crispy, savory topping once baked.
- Bake: Place the dish uncovered in the preheated oven and bake for about 1 hour, or until the top is golden brown, bubbly, and crispy, and the potatoes are tender.
- Serve: Remove the scalloped potatoes from the oven and allow them to cool for about 10 minutes before serving. This resting time helps the sauce thicken and the flavors meld perfectly.
Notes
- Use uniformly thin potato slices to ensure even cooking and creaminess.
- Russet or Yukon Gold potatoes work best for this recipe due to their texture and starch content.
- If you prefer, substitute the milk with half-and-half or cream for an even richer dish.
- For a dairy-free version, consider using almond or oat milk and omit the Romano cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
