I was going to make Gratin 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.

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  • Course Potatoes, Sides
  • Cuisine French
  • Keyword Baked, Casserole, Cold Weather, Comfort food, Fall-Winter, French Mother Sauce, Oven Baked, Potatoes, Rainy Day, Sunday Dinner, Vegetarian, Week Night Dinner
Servings Prep Time Cook Time
4 people 10 minutes 60 minutes
Passive Time Total Time
1 hr and 10 min
Servings Prep Time Cook Time
4 people 10 minutes 60 minutes
Passive Time Total Time
1 hr and 10 min
Degree of Difficulty
  • 2 medium or one large russet potatoes peeled and thinly sliced
  • 1/3 medium sweet onion thinly sliced
  • 1 tbspn unsalted butter
  • 1 tbspn all-purpose flour
  • 1 1/2 cup milk
  • kosher salt to taste
Servings: people
  1. Gather all ingredients before starting the recipe.
  1. Melt butter in a medium sauce pan over medium heat, add flour and stir to combine. Cook for 1-2 minutes, then add the 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.
  1. Pre heat oven to 350ºF
  2. Thinly slice potatoes and onions.
  3. Butter a 4" x 8" casserole dish and place a layer of sliced potatoes on the bottom.
  4. Season with kosher salt and add a layer of thinly sliced onions.
  5. 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.
  6. 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.

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