Best Scalloped Potatoes

ive into the velvety goodness of these Creamy Scalloped Potatoes – a creamy, dreamy delight that steals the spotlight!

Recipe by : Lusine Svetlana


FAQS :

Q: Can I use a different type of potato for this recipe?

A: Certainly! While the recipe suggests using thinly sliced potatoes, you can experiment with various types like Yukon Gold, Russet, or even sweet potatoes for a unique twist. Keep in mind that different potatoes may affect the texture and flavor, so choose according to your preference.

Q: Is it possible to make this dish ahead of time?

A: Absolutely! Prepare the scalloped potatoes up to the point of baking, cover tightly, and refrigerate. When ready to serve, bring it to room temperature and then bake as directed. This is a convenient option for busy days or when planning for a special occasion.

Q: Can I substitute whole milk with a dairy-free alternative?

A: Yes, you can. If you prefer a dairy-free version, substitute whole milk with almond milk, soy milk, or any other plant-based milk of your choice. This modification maintains the creamy texture while catering to dietary preferences or restrictions.

Ingredients :

  • 3 pounds potatoes, thinly sliced
  • ½ onion, thinly sliced
  • 9 tablespoons all-purpose flour, divided
  • 6 tablespoons butter, diced and divided
  • Salt and ground black pepper to taste
  • 3 cups whole milk, or as needed

Directions :

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Step 2

Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

Step 3

Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

Step 4

Bake in the preheated oven until potatoes are tender, 45 to 60 minutes.

Nutrition Facts :

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