American
Classic Scalloped Potatoes
Thin Yukon Gold rounds and softened onion bake in a nutmeg-scented white sauce until tender and bronzed, creating defined layers without the heaviness of cheese.
8 servings · 25 minutes prep · 85 minutes cook
Ingredients
Potatoes and Onion
- 3 pounds Yukon Gold potatoes, peeled
- 1 medium yellow onion, thinly sliced
White Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Finish
- 1 tablespoon unsalted butter, for the dish
Directions
Slice and Prepare
- Heat the oven to 350°F. Coat a 9-by-13-inch baking dish with the finishing butter. Slice the potatoes uniformly 1/8 inch thick; do not rinse away their surface starch.
Cook the White Sauce
- Melt the butter in a saucepan over medium heat. Add the onion and cook until soft but not browned, 6 to 8 minutes.
- Stir in the flour for 1 minute. Whisk in the milk gradually, then add the salt, pepper, and nutmeg. Simmer until lightly thickened, 3 minutes.
Layer, Bake, and Rest
- Layer one-third of the potatoes in the dish, overlap slightly, and spoon over one-third of the onion sauce. Repeat twice, pressing gently so sauce reaches the edges.
- Cover tightly and bake for 45 minutes. Uncover and bake until browned and a knife meets no resistance in the center, 25 to 30 minutes more. Rest 15 minutes before serving. Refrigerate leftovers in shallow containers within 2 hours, use within 3 to 4 days, and reheat to 165°F.
