Never fail classic oven scalloped potatoes. An old fashioned comfort food recipes that's great for Thanksgiving, Christmas, or anytime your serving a large crowd. Scalloped potatoes are often served with baked ham.
Course Main Course
Cuisine American, Canadian
Prep Time 30minutes
Cook Time 45minutes
10potatoesI prefer Yukon Gold
pinchsalt and pepperto taste
4cupsmilkadd extra if needed
2cupsshredded cheddar cheeseoptional
Start by buttering a large casserole dish. Set aside.
Peel, wash, and slice the potatoes thinly, about 1/4 inch thick by hand or with madelaine. Place in a large bowl and set aside.
Peel, then cut each onion in half. Then cut each 1/2 onion into thin slices. Place the onions into a bowl breaking them into individual half rings.
In a large sauce pan over medium heat melt the butter. Once melted add the flour. Whisk together.
Add the four cups of milk, heat the butter mixture over the low heat until it is a smooth sauce. As soon as the sauce is smooth you can remove it from the heat. It will finish cooking in the oven.
Layering the Scalloped Potatoes
Preheat oven to 350. F
Start with a layer of potatoes in the bottom of the casserole dish, so that the entire bottom is covered. Sprinkle with salt and pepper to taste.
Add a thin layer onions. Add more potatoes.
The peas are optional, most people don’t add peas to their scalloped potatoes, but I love them with the little bits of green. The choice is yours. If using peas add them now.
Continue with a layer of potatoes and onions. Repeat until all the potatoes are used up. Pour in the remaining sauce.
Place the potatoes covered in the oven and bake at 350 . Cover the pan lightly with a lid or aluminum foil and bake for about 30 minutes. the sauce is all bubbly around the edges. Remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.