Scalloped potatoes are one of those classic side dish recipes you simply must have in your arsenal when it comes to cooking dinner. Traditionally reserved for holiday dinners this recipe is simple to make, and is a recipe that once you put it together you can this classic potato dish in the oven, and leave it alone until the timer rings.
I know there are these potatoes that come in a box, and are called scalloped potatoes, but once you have had the homemade version you will want to skip the box and make these. This recipe is part of my Learn to Cook Series, where I am actually cooking through my old home economics book. This was back in the day before microwave ovens, so all of the recipes are basic, and simple to make. This recipe is great for a beginner cook.
Scalloped Potatoes – Type of Potato to Use
For this recipe I recommend you use plain old Russet potatoes. These are the type that are typically sold in grocery stores. Why you want to use this type is for the higher starch content of this potato. Scalloped potatoes have a certain structure, they can almost stand up on their own after they are baked. If you don’t have any Russets, I would try another white potato such as Atlantic, Snowden, Dakota Pearl, Superior, Kennebec, Shepody, Cal White and Pike. My secondary choice would be one of the yellow potatoes like a Yukon Gold, Innovator, Yukon Gem, Keuka Gold or Satina. I would not make this dish with a red potato, we can do all sorts of things with a red potato, they aren’t starchy enough for this dish.
Variations on Scalloped Potatoes
This recipe is for the most basic of dish. You can change up this dish easily. You may want to add some ham to this recipe. it is a great way to use up left over ham. Some cooked bacon would be amazing in here. You could even add some finely diced onion in here. I like to finish this dish with cheese. Cheeses that I recommend are Swiss cheese, Cheddar cheese, and Colby. They will all work well. You may also want to sprinkle some fresh herbs on this just before servings. I would recommend fresh parsley, sliced green onions, chives, or even some fresh tarragon.
- 1 pound russet potatoes
- 1 small sliced onion
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon black pepper
- 1 teaspoon butter
- Preheat oven to 350 degrees.
- Wash potatoes and peel the potatoes. Slice the potatoes 1/4 inch thick. You can slice the potatoes with a knife, a mandolin, or even a food processor. Slice the onions the same thickness. Place the potatoes and onions into a pot. Add enough water cover the potatoes. Add 1 teaspoon of salt to the potatoes. Cook potatoes over medium-high heat for about 10 minutes. The potatoes are done when they are fork tender.
- Prepare the sauce by adding the butter and flour to a medium-sized pot over medium heat. Cook the flour and the butter together for about a minute. The roux is done when it begins to smell like pie crust. Add 1/3 of the milk to the roux and stir until the roux becomes thick. Add in the next 1/3 of milk and stir until sauce becomes thick. Repeat with the last remaining milk. Season sauce with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. When potatoes are done, drain and place into a small baking dish. Pour sauce over potatoes.
- If desired add shredded cheese to potatoes and bake for approximately 25 minutes or until the top begins to brown.