I was going to make Gratin Dauphinoise Potatoes but I did not have any cream. I did have milk so I thought I would try making scalloped potatoes. I’ve never made them before. As always, Easy Scalloped Potatoes make a really nice side dish. They are delicious, have a lot fewer calories than Gratin Dauphinoise Potatoes and they are almost as easy to make.
Ingredients
- 2 medium or one large russet potatoes
- 1/3 medium sweet onion
Sauce
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- kosher salt to taste
Instructions
Gather all ingredients before starting the recipe.
Sauce
- Melt 1 tbsp unsalted butter in a medium sauce pan over medium heat, 1 tbsp all-purpose flour and stir to combine. Cook for 1-2 minutes, then add 1 1/2 cups milk, a little a time. Whisk with a wire whisk until all the milk has been added and the sauce is smooth. Bring to a simmer, and using a wooden spoon, stir until the sauce has thickened.
Potatoes
- Pre heat oven to 350 °F
- Thinly slice 2 medium or one large russet potatoes and 1/3 medium sweet onion.
- Butter a 4" x 8" casserole dish and place a layer of sliced potatoes on the bottom.
- Season with kosher salt to taste and add a layer of thinly sliced onions.
- Pour sauce over the top of the first layer, repeat this sequence until all the potatoes, onions and sauce has been used, ending with the sauce on top.
- Cover dish with aluminum foil and bake potatoes in a pre heated 350ºF for about an hour. Remove foil after an hour and bake for another 15 minutes or until the top becomes golden and bubbly.
