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5 from 2 votes

Classic Scalloped Potatoes

This recipe was reprinted with permission from All Stirred Up by Laura Kumin
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 415kcal

Ingredients

  • 1 pound Yukon gold potatoes peeled and very thinly
  • sliced by hand or with a mandoline
  • 1 ⁄2 teaspoon kosher or sea salt
  • 2 tablespoons 1–11⁄2 oz/28–43 g unsalted butter
  • 2 tablespoons 3/5–4/5 oz/16–23 g all-purpose flour
  • 1 cup 4 oz/113 g shredded cheese
  • 1 teaspoon dry mustard optional
  • 1 cup 8 fl oz/237 ml milk

Instructions

  • Preheat the oven to 350° F/180° C. Butter or oil a small baking
    dish (I used a 4 1⁄2 x 7-inch/close to 20 x 10 cm casserole).
  • Put a layer of the raw potatoes in the baking dish. Sprinkle salt
    and pepper on top, dot the butter, and sprinkle or sift about a 1⁄2–1
    tablespoon of flour on top. (If desired, add the shredded cheese
    mixed with dry mustard.) Repeat the layers until all the potatoes
    are used up. End with butter.
  • Pour milk into the dish until it just about covers the top potatoes.
    Bake for about 45 minutes covered, then uncover and bake for an
    additional 15 minutes. If desired, broil for 1–2 minutes at the end
    to crisp up the top layer of potatoes.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 72g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 368mg | Fiber: 4g | Sugar: 2g