These easy scolloped potatoes are just like mom made and maybe the ultimate comfort food.
There are many different versions of scalloped potatoes and everyone has their favorite. Some recipes use cheese and some, like my version, use a homemade white sauce. The secret to really good scalloped potatoes is to give them enough time to cook, so the potatoes are nice and tender. When I make this recipe I plan to start making it two hours ahead of when I plan to serve dinner. I am not in the kitchen that whole time. Once the recipe is prepped and popped in the oven you are free to do what you want for about an hour and a half. Slicing the potatoes nice and thin so they are all the same thickness is another key to making a perfect dish of scalloped potatoes. I use a mandolin slicer with great results. It is also makes slicing go very quickly.
If you want to get the kids involved in the kitchen have them peel the potatoes. It is a great skill for them to learn. Plus they are always amazed at home much faster I can peel a potato than they can. I tell them it comes from years of practice.
Please check out my other family favorite easy recipes~
- 1/4 cup butter
- 3 TBL flour
- 1 tsp salt
- 3/4 tsp black pepper
- 3 cups skim milk (or any other milk)
- 5 large russet potatoes
- Preheat oven to 325 degrees
- Peel the potatoes and thinly slice them
- place them in layers in a greased 9x9 baking dish that has a lid
- In a saucepan melt the butter over medium heat
- Stir in the flour, salt, and pepper
- Stir quickly until mixture is smooth.
- Gradually stir in 1 cup of the milk
- Stir until well combined with the flour mixture
- Gradually add the rest of the milk
- Bring to a boil while stirring
- Cook for 2 minutes at boiling continuing to stir
- Cook until thickened
- Pour sauce evenly over the potatoes
- Cover and bake at 325 degrees for 30 minutes
- Uncover and bake for 40-45 more minutes, until mixture is bubbly and potatoes are nice and tender.
Don’t forget to PIN for later!