Easy Scalloped Potatoes
Scalloped potatoes don't have to be difficult - this recipe comes together quickly and tastes delicious!
Ingredients
- 3 to 4 medium russet potatoes
- ½ medium onion, diced
- 2 tbsp unsalted butter
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tsp dried parsley
- ⅛ cup flour
- 2 cups whole milk
- ½ cup sharp cheddar cheese, grated
Instructions
- Peel and slice the potatoes into slices that are approximately ¼-inch thick.
- Add the potatoes to a medium saucepan and fill the pan with enough water to cover the potatoes.
- Boil the potatoes until tender. Drain once tender and set aside.
- Meanwhile, sautee the diced onions in the butter in a second medium saucepan.
- Once the onions are translucent, add the salt, pepper, garlic powder, parsley, and flour to the pan.
- Stir everything together well to make a roux. Allow the roux to cook for a minute or two, stirring frequently.
- Whisk in the milk, and stir until the sauce begins to thicken. If it is too thick, add more milk to achieve the desired consistency of a thick gravy. Remove from the heat once ready.
- Taste the sauce and add any additional salt, pepper, etc. to taste.
- Preheat the oven to 350° and spray and 2 qt. baking dish with nonstick spray.
- Spread about ½ cup of the sauce in the bottom of the baking dish and layer about half of the potatoes on top of the sauce.
- Spread about ½ cup of sauce over the potatoes and layer the last of the potatoes on top.
- Spread the rest of the sauce on the potatoes and top with the shredded cheese.
- Bake for about 30 minutes, or until bubbly and golden brown.