| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 large white onion, diced
- 1/2 cup all-purpose flour (or rice flour to make the dish gluten-free)
- 1 1/2 cups milk
- White pepper
- Dash salt (be careful because there is salt in the cheese)
- 3/4 cup shredded white Cheddar
- 4 to 5 potatoes, peeled and thinly sliced
- 1/8 cup finely sliced white parts scallions, for garnish
- 1/8 cup bread crumbs for topping (omit for a gluten-free dish)
Instructions
- Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.
- Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)
- Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.
- All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs – which you can do – but I keep the basic recipe gluten free.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 343 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 10 g |
| Cholesterol | 41 mg |
| Sodium | 172 mg |
Reviews
I have made these a million times and love the dish. As others mention, I use less flour or plan to add more liquid. Sometimes I add ham between the layers of potato and serve as an entree.
Simple easy recipe that I make on a regular basis and it’s delicious.
So good and super easy!! You can’t go wrong with this recipe.
I’ve made these a ton of times, they’ve become a family favorite!
OMG how did this recipe get 4 out of 5 stars for a review! There is obviously a misprint in it and yet, to date, no one has EDITED to the right amount of flour!!! Who makes roux with a half cup of flour and that amount of milk???? WHO gives this recipe more than 1 star???? Shaking head in disgust – thanks Food Network!
I used 1/2 sweet (walla walla or vidalia) onion and increased the nonfat milk to 2 1/2cups. I also precooked new baby reds sliced by simmering gently until medium firm. Added chopped pieces of ham with the cheese.Baked at 400′ 15 mins and then covered with panko mixed into melted butter, cooked uncovered 20 mins more. Crispy and so tasty!!! Thanks to Chef Irvine!!
Wayy more milk than called for. I might just use less flour next time as well. But other than that, it was quite tasty.
I agree with the obvious,double the milk.It came out smooth and I could pour it over the potatoes.Easy and good tasting.
Today was my first try, love it. Thank you.
These are good….but the recipe calls for too much flour. We had to triple the amount of milk to make more of a sauce. Other than that it turned out well and my sixteen year old boy was the one who made it. So it was easy to follow!