Scalloped Potatoes

Course: Side Dish

Cuisine: American

Keyword: creamy scalloped potatoes, scalloped potatoes

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 263kcal

Author: Malinda Linnebur

These Scalloped Potatoes are rich, creamy, and can be made ahead of time! They are lightly seasoned making them a great canvas for any herb you have on hand!

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Ingredients

3 pounds (1.3kg) russet potatoes; peeled, and thinly sliced
1 small onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced (optional)
salt and pepper to taste
¼ cup (28g) butter
¼ cup (30g) all purpose flour
4 cups (945ml) whole milk or half and half

Instructions

Preheat oven to 375 degrees F. Grease or spray a 9x13 baking pan. Layer ½ of the sliced potatoes, ½ of the sliced onion, ½ of the garlic, ½ of the rosemary and sprinkle with salt and pepper. Repeat layer one more time.
In a medium saucepan melt the butter over medium to medium-low heat. Stir in the flour and cook for 1 minute. Whisk in the milk and cook stirring occasionally until it thickens slightly.
Pour milk mixture over the potatoes and bake uncovered for 45-55 minutes or until potatoes are tender. Let stand 5-10 minutes to allow the sauce to thicken.

Notes

To make ahead- bake casserole according to directions and refrigerate. Remove from refrigerator and allow to come to room temperature for at least 20 minutes. Bake at 375 degrees F for 30 minutes or until heated through. Or assemble the casserole, cover, and refrigerate. Remove from Refrigerator and allow to come to room temperature for at least 20 minutes. Remove foil and bake at 375 degrees for 45-55 minutes or until potatoes are tender. May need to bake longer if dish is still cool when placing it in the oven.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition calculated using whole milk.

Nutrition