Scalloped Potatoes Recipe

Serve up a comfort classic for the holidays, or anytime.

Scalloped Potatoes

Scalloped Potatoes

Scalloped potatoes are a comforting casserole with several names but few rivals.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Scalloped potatoes are a comforting casserole with several names but few rivals.

Named not for the mollusk, but likely a derivative of the word “callop” (a Middle English word to describe a small slice), scalloped potatoes are a casserole with few rivals when it comes to comfort food. Potatoes are sliced very thin and layered in a casserole or baking dish with a silky milk or cream sauce. Sometimes made with bread crumbs and often with cheese, a minor debate exists when parsing the difference between scalloped potatoes and potatoes au gratin.

Although the terms have become all but interchangeable and most potatoes au gratin are prepared as scalloped potatoes, the “au gratin” refers to a topping of cheese or bread crumbs and can be applied to dishes including seafood and vegetables. So your potatoes au gratin are probably scalloped and your scalloped potatoes may well be au gratin, but there is a Venn diagram to be referenced. 

This easy recipe for the classic casserole includes a light coating of panko bread crumbs for a delightful crunch, but skips the cheese. Starchy and soothing, slicing the potatoes as thinly as possible is the key to the irresistible texture of this classic dish.  If you own a mandoline, this is exactly why (and if you don’t, it may be time).

Spread the potatoes evenly in the baking dish and make sure the potatoes have fully cooked before removing the dish from the oven.  This lightly spiced potato casserole is a warm hug on a cold day.

Scalloped Potatoes

Servings: About 8

  • 3 tablespoons butter
  • 1 medium onion, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 cup flour
  • 3 cups milk
  • 3 pounds baking potatoes, thinly sliced
  • 1/2 cup panko bread crumbs

In a saucepan over medium-high heat, saute onions in butter until soft and beginning to brown.

Stir in salt, paprika, pepper and flour.

Add milk and continue to cook and stir until mixture boils and thickens (5-7 minutes).

Spread a third of potatoes in the bottom of a greased 9”x13” baking dish.

Pour a third of the milk mixture over the potatoes in baking dish.

Add third of potatoes to dish and top with another third of milk.

Add remaining potatoes and top with remaining milk.

Sprinkle panko in a thin layer over the top.

Bake in a 350 degree oven for 70-75 minutes until potatoes are tender and panko has browned.

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