Scalloped Potatoes
Scalloped potatoes are a wonderful casserole made with layers of thinly sliced potatoes and onions in a creamy green onion sauce topped with fresh thyme and baked until golden.
Servings: 6
Ingredients
- 3 pounds russet potatoes sliced to 1/8-inch thick
- 1 large onion thinly sliced
- 5 large green onions chopped
- salt and pepper to taste
For the cream sauce
- 4 tablespoons butter
- 3 cloves garlic minced
- 1/4 cup flour
- 3 cups whole milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves only
Instructions
- Preheat oven to 350f and set the rack to the middle level.
- Heat a saucepan to medium-low heat with the butter and garlic and cook until fragrant (about 1-2 minutes).
- Add the flour and cook for 1-2 minutes or until all of the white flour turns golden.
- Add the milk into the pot slowly while whisking to combine. Add the green onions and turn the heat to medium-high and bring to a simmer while whisking. Once the sauce simmers and thickens, remove the saucepan from the heat and season with salt and pepper to taste.
- Grease a 9x13" baking dish with butter then place 1/3 of the potatoes into the dish. Layer 1/3 of the sliced onion. Season each layer with salt, pepper, and thyme. Pour 1/3 of the cream sauce on top and repeat for the next two layers.
- Cover tightly with foil and bake for 50 minutes. Remove the foil and continue to bake until the potatoes are tender (~30 minutes). For added color, broil the top for around 2-3 minutes but watch carefully.
- Allow the scalloped potatoes to rest for at least 15 minutes to set before serving. Enjoy!
Notes
- Scalloped potatoes traditionally are not made with cheese, but feel free to add cheddar, parmesan, or any cheese you like to the cream sauce.
- Using a mandoline is recommended for both the potatoes and onion (cut to about 1/8" of thickness and the onions to 1/16" thickness).
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in either the microwave or oven.
Nutrition
Calories: 316kcal | Carbohydrates: 46.9g | Protein: 8g | Fat: 11.3g | Saturated Fat: 6.8g | Cholesterol: 31mg | Sodium: 595mg | Potassium: 1118mg | Fiber: 6.2g | Sugar: 9.2g | Calcium: 145mg | Iron: 2mg