Got it! Here’s a classic, creamy scalloped potatoes recipe:
Classic Scalloped Potatoes
Ingredients (serves 4–6):
- 4–5 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk works best)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, adds warmth)
- 1 cup shredded cheese (cheddar or Gruyère) – optional, for cheesy scalloped potatoes
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the sauce:
- In a medium saucepan, melt butter over medium heat.
- Add the flour and whisk for about 1–2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly to avoid lumps.
- Add salt, pepper, and nutmeg. Cook until slightly thickened, about 5–7 minutes.
- If using cheese, stir in half of it until melted.
- Layer the potatoes:
- In a greased 9×13-inch baking dish, arrange half of the sliced potatoes in an even layer.
- Sprinkle some onion and garlic over the potatoes.
- Pour half of the sauce over the layer.
- Repeat with the remaining potatoes, onions, and sauce.
- Bake:
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 25–30 minutes, or until potatoes are tender and the top is golden.
- If using extra cheese for topping, sprinkle it over the potatoes in the last 10 minutes of baking.
- Garnish and serve:
- Let cool for 5–10 minutes before serving.
- Sprinkle fresh parsley on top if desired.
Tips:
- Slice potatoes uniformly for even cooking.
- For extra richness, use half-and-half instead of milk.
- Can be made a day ahead; just cover and refrigerate, then bake longer to reheat.
If you want, I can also give you a shortcut “no-boil” version that’s faster but just as creamy.
Do you want me to do that?
