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Scalloped Potatoes

Scalloped potatoes bake in a creamy, from-scratch milk sauce until tender, with a golden top and layers of Yukon Gold potatoes and onion. A 15-minute rest helps the sauce settle before serving.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 429
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 yellow onion medium, thinly sliced
For the sauce
  • 5 tbsp unsalted butter divided
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the potatoes
  1. Preheat the oven to 350°F.
  2. Peel and slice the Yukon Gold potatoes 1/8 inch thick, and thinly slice the medium yellow onion.
Assemble the potatoes
  1. Butter a 9x13-inch baking dish with 1 tablespoon of the butter.
  2. Arrange half the potatoes in overlapping layers and scatter half the onion over them; repeat with the remaining potatoes and onion.
Make the sauce
  1. Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk, salt, and pepper.
  4. Bring to a gentle simmer and cook, whisking, for 3 to 5 minutes, until the sauce thickens enough to coat a spoon.
Bake
  1. Pour the sauce evenly over the potatoes, cover the dish tightly with foil, and bake for 45 minutes.
  2. Uncover and bake for 25 to 35 minutes, until a paring knife slides easily into the center and the top is golden.
  3. Let the potatoes rest for 15 minutes before serving.

Notes

Slice the potatoes evenly so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, though the sauce may change texture. For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour.