scalloped potatoes made with milk and russet potatoes
Add to Collection
Print Pin
5 from 1 vote

Scalloped Potatoes

Scalloped Potatoes is the perfect side dish to go with pork chops, roast, or even chicken. 
Course Side Dish
Cuisine American
Keyword Potato Recipes, Scalloped Potato Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 175kcal
Author Stephanie Manley


  • 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 to 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 the 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.



Calories: 175kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 938mg | Potassium: 578mg | Fiber: 1g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 7.8mg | Calcium: 88mg | Iron: 1.1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!