Mom's Creamy Scalloped Potatoes
Mom's creamy scalloped potatoes are the perfect comforting side dish for a family dinner — everyone will be back for seconds!
Equipment
- 9 x 13 Pan
- chef's knife
- cutting board
- Mandoline
- measuring cups
- whisk
Ingredients
- Cooking spray
- 5-6 cups thinly sliced potatoes sliced to around ⅛-¼ inch thickness
- 2 cups thin sliced onions
- 3 cups whole milk
- ⅓ cup flour
- 3 teaspoons Kosher salt
- ¾ teaspoons ground black pepper
- ¼ cup grated Romano cheese optional
Instructions
- Preheat the oven to 400 degrees. Spray a 9" x 13" baking pan with cooking spray. Spread a layer of potatoes along the bottom of the pan to cover it (they can and will overlap a bit).
- Sprinkle half of the onions, 1 teaspoon of salt and ¼ teaspoon of pepper onto the potatoes.
- Spread a layer of potatoes onto this.
- Sprinkle half of the onions, 1 teaspoon of salt and ¼ teaspoon of pepper on top.
- Layer the remaining potatoes on top and sprinkle with the remaining salt and pepper.
- Whisk together the flour and milk and pour it over the layers of potatoes. It should almost but not completely cover them and you can add a little more milk if needed.
- If using Romano cheese sprinkle it on top of the potato mixture.
- Bake for 1 hour until golden brown and crispy on top (if not using the Romano cheese, these won't get as brown). Cool for 10 minutes and serve immediately.
Notes
Try to slice the potatoes as thin as possible. Your goal should be to get them to around ⅛-¼-inch in thickness. Slice the onions as thinly as possible too, and they’ll melt right into the dish! Spray down the baking pan with nonstick cooking spray to help prevent sticking. You could also apply olive oil with a clean paper towel. When creating the layers of potatoes, try to make it as even but slightly shingled. You want the milk to almost cover the potatoes, but not completely. Start with 2.5 cups. If you need a little more, go for it. Bake uncovered so that they get nice and golden brown on top. Adding the cheese also helps with this! Ingredients to prep ahead- You can clean the potatoes and slice the onions ahead of time. Leftovers and storage- Let the potatoes cool completely before adding any leftovers to an airtight container. You can store them in the refrigerator for up to 4 days. Reheat in 30-second bursts in the microwave, or covered in the oven at 350 degrees F until heated through.
Nutrition
Serving: 1servingCalories: 74kcalCarbohydrates: 8gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 907mgPotassium: 145mgFiber: 0.2gSugar: 4gVitamin A: 149IUCalcium: 115mgIron: 0.3mg
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