Scalloped potatoes are believed to have originated in France in the 17th century. The dish was originally made with thinly sliced potatoes that were layered with a béchamel sauce and then baked. Scalloped potatoes were brought to the United States by French immigrants in the 19th century, and they quickly became a popular food. Scalloped potatoes are now enjoyed all over the world.
Scalloped PotatoesCourse: SidesDifficulty: Easy
Scalloped potatoes are a classic comfort food that is perfect for any occasion. They are made with thinly sliced potatoes that are layered with a creamy sauce and then baked until golden brown. Scalloped potatoes are often topped with Parmesan cheese, which adds a richness and creaminess to the dish. Scalloped potatoes are a popular side dish for roast beef, chicken, or fish.
6 medium russet potatoes, peeled and thinly sliced
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9×13 inch baking dish.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, or until the flour is golden brown.
- Gradually whisk in the milk and cook, stirring constantly, for 5 minutes, or until the sauce is thickened.
- Stir in the salt and pepper.
- Layer half of the potatoes in the prepared baking dish.
- Pour half of the sauce over the potatoes.
- Repeat layers.
- Sprinkle with Parmesan cheese.
- Bake for 30-35 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
- For a more intense potato flavor, use Yukon Gold potatoes.
- You can also add other ingredients to the sauce, such as Gruyère cheese, mushrooms, or onions.
- To make the dish ahead of time, prepare the dish as directed and then refrigerate it overnight. When you are ready to bake, let the dish sit at room temperature for 30 minutes before baking.