Perfect Scalloped Potatoes Everytime
Scalloped Potatoes: A Journey to Perfection
I have such fond memories of my mom making scalloped potatoes. They were a winter staple in our house, most often served alongside a big roast ham with ham sauce. And every single time, they were perfect—golden, creamy, and utterly delicious.
As a child, I’d watch her make them, and it seemed so simple. She’d slice potatoes and onions, layering them in a big casserole dish with dollops of butter, a sprinkle of flour, and a dash of salt and pepper. Layer by layer, she built the dish, finishing with a pour of milk down the sides until it just reached the top of the potatoes. Into the oven it went, baking for a couple of hours until it emerged perfectly cooked and bubbling with creamy goodness.
When I became the family cook, I figured I’d replicate her process effortlessly. But let me tell you—my early attempts were anything but perfect. My scalloped potatoes were often a runny, milky mess, with uncooked potato slices scattered throughout. Not only were they nothing like my mom’s—they weren’t even good.
But I didn’t give up. I kept trying, learning from each failed attempt, and tweaking the recipe until I finally got it right. Now, I can proudly say that I make the best no-fail scalloped potatoes every single time.
There’s truth to the old saying: “If at first you don’t succeed, try, try, try again.” My journey to perfect scalloped potatoes was absolutely worth it. Every bite is a warm reminder of those winter dinners at my mom’s table and a testament to perseverance in the kitchen.
So, if you’ve struggled with scalloped potatoes before, don’t worry—keep trying! The perfect, creamy, golden dish is well within reach, and trust me, it’s worth it. ❤️🥔✨
Scalloped Potatoes
Special Note: This recipe is best made with a special tool, a mandoline slicer. It’s the easiest way to get perfectly thinly sliced potatoes, a key need if you want all your potatoes to cook evenly and thoroughly.
Ingredients:
6 potatoes (about 2lb baking potatoes)
1 large sweet yellow onion, finely chopped
Sauce:
3 tbsp butter
3 tbsp all-purpose flour
1 1/2tsp salt
1 tsp pepper
2 1/2c milk
Instructions:
Make Sauce first.
In saucepan, melt butter over medium heat.
Add flour, salt and pepper; cook, stirring for one minute.
Gradually stir in milk; cook, stirring constantly, for about 5 minutes or until boiling and thickened.
Set aside.
Grease with butter 8-cup (2L) casserole dish.
Peel and thinly slice potatoes (a mandoline slicer set on ‘thin’ is the best and easiest way to slice the potatoes for this recipe).
arrange a layer of potatoes in the bottom of the dish, pour some of sauce over the potatoes and then sprinkle with onions. (Estimate number of layers and divide potatoes, sauce and onions by estimated number of layers and distribute accordingly).
Once finished layering, cover and bake in 350 degree F oven for 1 hour.
Uncover and bake for 45 minutes more or until potatoes are tender and top is lightly browned.
Let stand 5 minutes before serving.
