Description
This creamy scalloped potatoes recipe features thinly sliced potatoes and onions baked in a rich milk and flour sauce, topped with Romano cheese for a golden, crispy finish. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Main Ingredients
- 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 your oven to 400°F (200°C) and grease a 9×13 inch baking dish with cooking spray to prevent sticking and ensure even cooking.
- Layer potatoes and onions: Arrange a layer of sliced potatoes evenly at the bottom of the baking dish. Sprinkle half of the sliced onions over the potatoes, followed by 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Repeat the layering with the remaining onions and seasoning. Finally, add a top layer of the remaining potatoes, seasoned again with the remaining salt and pepper.
- Make sauce: In a bowl, whisk together the all-purpose flour and whole milk until smooth. Pour this mixture over the layered potatoes and onions, adding a little more milk if necessary so the sauce almost covers the potatoes. This will create the creamy base as the dish bakes.
- Add cheese (optional): Sprinkle the grated Romano cheese evenly over the top of the assembled potatoes and sauce, if using. This adds a savory, slightly salty crust once baked.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for about 1 hour or until the potatoes are tender and the top is golden brown and crispy, indicating the sauce has thickened and the cheese has melted beautifully.
- Serve: Remove from the oven and let the scalloped potatoes cool for 10 minutes before serving. This resting time helps the sauce set, making it easier to serve.
Notes
- Use uniformly thin potato slices for even cooking, ideally 1/8 to 1/4 inch thick.
- Russet or Yukon Gold potatoes work best for a creamy texture.
- If you prefer a richer sauce, substitute whole milk with half-and-half or heavy cream.
- For a saltier, tangy flavor, Romano cheese is recommended but can be omitted or substituted with Parmesan.
- Letting the dish rest before serving helps the sauce to thicken and improves texture.
