Classic scalloped potatoes cooked to tender perfection with a rich, creamy, decadent cream sauce.
- 2lb Yukon Gold potatoes, sliced thin (about 1/8”)
- 1 small/medium onion, sliced thin (about 1/8”)
- 3 cups whole milk
- ¼ cup flour
- ¼ cup butter
- 2 tsp parsley flakes
- 1 tsp garlic powder
- Salt and pepper to taste (about 1-2 teaspoons each)
- Preheat oven to 350°(F) and grease a 8×8 baking dish well with butter. Set aside.
- Slice potatoes and onion thin – about 1/8”. Use a mandolin slicer for easy slicing. Set potatoes and onions aside.
- Place a sauce pan over low heat on stove top and melt butter. Don’t let the butter burn. Use a whisk to stir as it melts. When melted, add flour and constantly whisk. Again, don’t let it scorch. Keep heat low and whisk for 1-2 minutes. This creates a roux.
- With flame up to medium slowly add milk, 1 cup at a time to roux and continually whisk. Once it starts to bubble on the edges, turn heat back to low and whisk for 2-3 minutes. Sauce will thicken.
- Add garlic powder and parsley flakes to sauce. Whisk to incorporate and remove sauce from heat.
- Layer sliced potatoes on bottom of baking dish. Overlap to create a nice shingled look. Add some of the onions (individual rings) to the layer of potatoes and add salt and pepper to taste. Now, use a ladle to pour some sauce over this layer. Use just enough to cover it.
- Add another layer of potatoes, onions, salt and pepper. Again, add a layer of sauce.
- Finally, add a 3rd layer of potatoes (no onions this time for the top layer), add salt and pepper to taste, and pour the remaining sauce over it all.
- Cover dish with foil and place in oven at 350°(F) for 45 minutes.
Potatoes naturally LOVE salt. You can add salt to each layer of potatoes to taste, but don’t be afraid to add an extra pinch or two along the way. You can also add some salt to the sauce.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Side dish
- Method: Oven
- Cuisine: American