The Best Creamy Simple Scalloped Potatoes
User Reviews
5
The Best Creamy Simple Scalloped Potatoes
Description
The Best Creamy Simple Scalloped Potatoes consist of medium Yukon Gold or Russet potatoes peeled and thinly sliced to form multiple layers in a baking pan. A smooth white sauce is prepared by melting butter, whisking in flour and salt, then gradually adding milk until thickened. This sauce is layered with the potatoes to provide moisture and a creamy consistency throughout baking.
Baked at 350°F, the potatoes become tender and soak up the white sauce. Cheese is optionally sprinkled on top before covering and baking, then uncovered for a golden finish. Fresh Italian parsley adds a light herbal note as a finishing touch. The resulting dish features a creamy, soft interior with a gentle crust on top.
This side pairs well with roasted or grilled meats and vegetables for balanced meals. Leftovers store well refrigerated for up to four days, though freezing is not recommended as the sauce may separate on thawing.
Ingredients
- 4-5 potato medium
WHITE SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoons salt
- 2 1/2 cups milk
TOPPING (IF DESIRED)
- 2-3 tablespoons Parmesan Cheese freshly grated
- Italian parsley freshly chopped
Instructions
- Pre-heat oven to 350°F (180°C).
- Peel and thinly slice the potatoes, place in a bowl of cold water and let sit while making the white sauce.
- In a medium/large pot on low/medium heat melt the butter, add the flour and salt and whisk until smooth. Slowly add the milk, stirring constantly until thickens, approximately 2-3 minutes. Remove from heat.
- Drain and towel dry the potato slices.
- Place 2-3 tablespoon of white sauce on the bottom of baking pan**, add 1/3-1/2 of the potatoes and 1/3 of the white sauce continue for another 1-2 levels.
- Sprinkle with Parmesan cheese if desired, and bake covered for 45 minutes, then uncover and bake for an additional 30 minutes. Let sit 5 minutes before serving. Sprinkle with chopped parsley if desired. Enjoy!
- **I used a medium baking pan (10x7 inches / 26x17 centimeters) and made 3 levels, you could use a larger pan and make only 2 layers if desired.
Notes
- Use starchy potatoes like Yukon Gold or Russets for best texture and to help thicken the sauce.
- Refrigerate leftovers in an airtight container for up to four days; freezing is not recommended due to sauce separation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 40mg | 13% |
| Sodium | 490mg | 20% |
| Potassium | 1080mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 266mg | 27% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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