Go Back

Old-Fashioned Scalloped Potatoes

Thin-sliced potatoes and onions layered in a creamy homemade white sauce and baked until golden — the classic holiday side dish, just like Grandma made.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 lb russet potatoes about 6 large, peeled and sliced 1/8 inch thick
  • 1 medium yellow onion thinly sliced
  • 3 tbsp butter plus more for the dish
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream or more milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder optional
  • Pinch of nutmeg optional, but Grandma insisted
  • Chopped fresh parsley for serving (optional)

Method
 

  1. Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute, stirring, until it smells faintly nutty.
  3. Slowly pour in the milk and cream, whisking constantly to keep it smooth. Cook 3–4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Season with the salt, pepper, garlic powder, and nutmeg. Remove from the heat.
  4. Layer one-third of the potato slices in the dish, overlapping slightly. Scatter over one-third of the onion and pour over one-third of the sauce. Repeat the layers twice more, finishing with sauce.
  5. Cover tightly with foil and bake 45 minutes.
  6. Remove the foil and bake 25–30 minutes more, until the top is golden and bubbling and a knife slides into the center potatoes with no resistance.
  7. Rest 10–15 minutes before serving so the sauce can set. Sprinkle with parsley if you like.

Notes

True scalloped potatoes have no cheese — add 1 cup of shredded sharp cheddar between the layers  and you've made potatoes au gratin, which Grandma allowed at Easter.  Slice the potatoes just before assembling so they don't turn gray.