Scalloped Potatoes (Marge Clark)

These classic scalloped potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are layered with a savory, creamy white sauce made from butter, flour, milk, and fresh onion. The result is a tender, melt-in-your-mouth texture with a perfectly browned crust on top. This dish is versatile enough for holiday dinners, potlucks, or a hearty weeknight meal. It pairs beautifully with roasted meats like ham or chicken. Simple ingredients come together to create a rich, satisfying flavor that everyone will love. Easy to prepare ahead and bake when you're ready to serve.

Cooking Method: Baking

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 80.7

Dietary: Vegetarian

Description

These classic scalloped potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are layered with a savory, creamy white sauce made from butter, flour, milk, and fresh onion. The result is a tender, melt-in-your-mouth texture with a perfectly browned crust on top. This dish is versatile enough for holiday dinners, potlucks, or a hearty weeknight meal. It pairs beautifully with roasted meats like ham or chicken. Simple ingredients come together to create a rich, satisfying flavor that everyone will love. Easy to prepare ahead and bake when you're ready to serve.

Ingredients

6 cups potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons flour
1.5 teaspoon salt
0.5 teaspoon pepper
3 cups milk
2 tablespoons onion, chopped

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Butter a 2-quart casserole dish.
3
In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper to form a paste.
4
Gradually whisk in the milk. Cook and stir until the mixture thickens and comes to a gentle boil.
5
Layer half of the sliced potatoes in the prepared casserole dish.
6
Sprinkle with half of the chopped onion and pour half of the white sauce over the potatoes.
7
Repeat the layers with the remaining potatoes, onion, and sauce.
8
Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
9
Test potatoes for tenderness; they should be almost fork-tender but not completely soft.
10
Remove the foil and bake uncovered for an additional 30 minutes until the top is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 80.7kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 5.7g29%
Cholesterol 24.2mg9%
Sodium 72.3mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a heartier meal, layer sliced cooked ham or bacon between the potato layers.

If you prefer a crispier top, you can sprinkle with grated cheese or breadcrumbs during the last 10 minutes of baking.

Ensure potatoes are sliced uniformly for even cooking. A mandoline slicer works well for this.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Keywords: scalloped potatoes, potato gratin, white sauce, bechamel, comfort food, side dish, baked potatoes, cream sauce, holiday dinner, vegetarian, onion, butter, milk, flour, comforting, home cooking

Read it online: https://www.chefs-mate.com/recipe/scalloped-potatoes-marge-clark/