Classic Scalloped Potatoes
Traditional dish · American
A traditional and comforting baked potato casserole featuring thinly sliced potatoes layered with a rich, creamy béchamel sauce, baked until tender and golden brown.
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Ingredients
- Russet potatoes2.5 lbs
- Unsalted butter4 tbsp
- All-purpose flour1/4 cup
- Whole milk3 cups
- Heavy cream1 cup
- Nutmeg1/4 tsp
- Salt1.5 tsp
- Black pepper1/2 tsp
Steps
- 1
Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
- 2
Peel and thinly slice potatoes (about 1/8 inch thick).
- 3
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring, until thickened. Stir in nutmeg, salt, and pepper.
- 5
Layer half of the potato slices in the prepared baking dish. Pour half of the sauce over the potatoes.
- 6
Layer the remaining potato slices and pour the rest of the sauce over them.
- 7
Cover with foil and bake for 45 minutes.
- 8
Remove foil and bake for another 20-30 minutes, or until potatoes are tender and the top is golden brown.
- 9
Let stand for 10 minutes before serving.
