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Scalloped Potatoes

Scalloped potatoes bake in a creamy homemade sauce until the Yukon Gold slices are tender and the top is golden. Layer the potatoes evenly and let the dish rest for 15 minutes before serving.
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Prep Time 15 minutes
Cook Time 1 hour 41 minutes
resting 15 minutes
Total Time 2 hours 11 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Make the cream 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, then bring to a gentle simmer.
  4. Cook, whisking often, for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
Assemble and bake
  1. Arrange the potato slices in even layers in the prepared dish.
  2. Pour the sauce evenly over the potatoes.
  3. Cover the dish tightly with foil and bake for 60 minutes.
  4. Uncover and bake for 25 to 35 minutes, until the potatoes are tender when pierced with a knife and the top is golden.
  5. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly to 1/8 inch thick. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sauce may separate. For a dairy-free variation, use unsweetened plain plant milk and dairy-free butter.