Description
This recipe for Mom’s Creamy Scalloped Potatoes is a classic comfort food side dish that’s perfect for any meal. Thinly sliced potatoes and onions are baked in a creamy sauce until tender and golden brown, making for a simple yet satisfying dish.
Ingredients
Units
Scale
- Cooking spray
- 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 oven to 400°F (200°C). Grease a 9×13 inch baking dish with cooking spray.
- Layer Potatoes and Onions: Create a layer of potatoes in the bottom of the dish. Sprinkle with half the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Repeat layers, ending with a final layer of potatoes. Sprinkle with remaining salt and pepper.
- Make Sauce: Whisk together flour and milk until smooth. Pour over the potatoes, almost covering them completely. Add a little more milk if needed.
- Add Cheese (Optional): Sprinkle with Romano cheese, if using.
- Bake: Bake uncovered for 1 hour, or until golden brown and crispy on top.
- Serve: Let cool for 10 minutes before serving.
Notes
- Thin Slices: Slice potatoes and onions as thinly as possible for optimal tenderness.
- Even Layers: Arrange potato slices in even layers, slightly overlapping.
- Milk: Use enough milk to almost cover the potatoes.
- Romano Cheese: Adding Romano cheese helps with browning and adds flavor.
- Prep Ahead: Wash and slice potatoes and onions in advance.
- Storage: Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
