Grandma’s Scalloped Potatoes are a timeless classic that brings warmth and comfort to any meal. This cherished family recipe has been passed down through generations, delighting taste buds and creating lasting memories. With tender layers of thinly sliced potatoes, savory onions, and a creamy sauce, this dish is a must-have for special occasions or any day you’re craving a comforting side dish.
What Are Scalloped Potatoes?
Scalloped potatoes are a delectable dish made by layering thinly sliced potatoes in a casserole dish and baking them in a rich and creamy sauce. This simple yet flavorful recipe combines the natural starchiness of potatoes with ingredients like flour, butter, onions, and seasonings to create a luscious, bubbling masterpiece. Scalloped potatoes can also be customized with additional ingredients such as diced ham, various cheeses, and aromatic herbs like rosemary and thyme.
How to Make Scalloped Potatoes
Creating a perfect batch of scalloped potatoes requires a few key steps. The following instructions will guide you through the process:
1. Preheat the oven to 375 degrees F (190 degrees C) and grease a 9×13-inch baking dish.
2. Begin layering the potatoes and onions: Start by spreading about one-third of the potato slices at the bottom of the baking dish, followed by one-third of the onion slices.
3. Sprinkle 3 tablespoons of all-purpose flour over the potatoes and onions, then dot with 2 tablespoons of diced butter. Season the layer with salt and ground black pepper.
4. Repeat the layering process twice more, ensuring each layer is seasoned.
5. Warm the milk in a saucepan, then pour enough warm milk over the mixture in the baking dish to reach the top layer of potatoes.
6. Bake the scalloped potatoes in the preheated oven for 45 to 60 minutes, or until the potatoes are tender.
Ingredients for Scalloped Potatoes
To make Grandma’s Scalloped Potatoes, gather the following ingredients: an ample amount of salt and freshly ground black pepper to enhance the flavors of the dish; half of a medium-sized onion, thinly sliced, to add a savory depth to each bite; three cups of whole milk, or adjust as needed, to create a creamy and indulgent sauce that envelops the tender potatoes; a total of nine tablespoons of all-purpose flour, divided, which acts as a crucial thickening agent, ensuring a velvety consistency throughout; three pounds of potatoes, preferably starchy russet or versatile Yukon Gold, thinly sliced to allow for even cooking and optimum tenderness; and six tablespoons of butter, diced and evenly distributed among the layers, imparting a rich and buttery essence to each mouthful. With this carefully selected array of ingredients, you will be well-equipped to embark on the journey of recreating Grandma’s Scalloped Potatoes with their irresistible blend of flavors and comforting appeal.
Can I use different types of potatoes for scalloped potatoes?
Yes, you have the option to use either starchy russet potatoes or all-purpose Yukon Gold potatoes. Keep in mind that russet potatoes will add more starchiness to the dish, aiding in sauce thickening, while Yukon Gold potatoes will hold their shape better during cooking.
What can I do if the sauce bubbles up over the sides of the baking dish?
To prevent any drips, place a lined baking sheet underneath the dish to catch any overflow.
Can I use alternative ingredients for a dietary restriction or preference?
Absolutely! You can make variations of scalloped potatoes by incorporating your favorite ingredients. Consider adding diced ham, different types of cheese, or herbs like rosemary and thyme to elevate the flavors.
What is the difference between scalloped and au gratin potatoes?
While the terms are sometimes used interchangeably, scalloped potatoes are typically baked in milk or cream, while au gratin potatoes include cheese in the mix.
Grandma's Scalloped Potatoes
- salt and ground black pepper to taste
- ½ onion thinly sliced
- 3 cups whole milk or as needed
- 9 tablespoons all-purpose flour divided
- 3 pounds potatoes thinly sliced
- 6 tablespoons butter diced and divided
- Preheat oven to 375 degrees F . Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.