This Traditional Scalloped Potato recipe features tender potato slices in a creamy milk based sauce.
Since these scalloped potatoes do not have any cheese or cream, they are a lighter side dish overall.
These scalloped potatoes are a great side dish option with holiday ham, turkey or steak.
Recipe highlights
This recipe is the simplest scallop potato recipe. You don't need fancy ingredients and most of the ingredients are pantry staples.
You can transform this basic scalloped potatoes adding ingredients you like such as cheese or ham. This traditional recipe is a great starting point.
Ingredients
- Potatoes: I used russet potatoes, Yukon gold also work for this recipe.
- Milk: Whole milk.
- Flour: All-purpose flour.
- Thyme: Fresh herbs.
- Garlic: Fresh and garlic powder.
- Shallots
- Wine or broth: A dry white wine such as Chardonnay.
- Dijon mustard: Adds a bit of zing to the sauce.
- Chives: For garnish.
Helpful cooking tips
It is important to parboil the potato slices to ensure they finish cooking properly in the creamy sauce.
If you don't like big pieces of shallots in the sauce, you can use an immersion blender to smooth the sauce before adding the potatoes. I don't mind some pieces of shallots in my potatoes.
Cut the potatoes thinly using a mandoline. Always use the protective gloves that come with the mandoline.
Storage
If you have any leftovers, store them in an airtight container and keep them refrigerated for up to 3 days.
The best way to reheat the potatoes is a small baking dish in the air fryer at 350°F for 7-8 minutes until the potatoes are heated through.
You can also reheat them in the oven, covered with aluminum foil at 350°F for 10 minutes.
If reheated in the oven or stovetop, the potatoes are not as crisp but the sauce remains equally delicious.
Traditional Scalloped Potatoes
Ingredients
- 4 Russet potatoes Sliced into ⅛ thick rounds
- ¼ cup Butter
- 2 Shallots thinly sliced
- 4 Garlic cloves minced
- ¼ cup All-purpose flour
- 1 teaspoon Garlic powder
- ¼ cup White wine or vegetable stock
- ½ tablespoon Dijon mustard
- 2 cups Milk whole milk is best
- 2 teaspoons Thyme sprigs fresh herbs
- 2 teaspoons Chives fresh, chopped for garnish
- Salt and pepper to taste
Instructions
- Prepare the potatoes by peeling them and thinly slicing them with a mandoline into ⅛ thick slices.
- Bring a pot of water to a boil, add a generous amount of salt, about 2 tablespoons. I use Diamond crystal kosher salt.
- Add the potato slices and boil them for 2 minutes. Remove them to a tea towel lined baking sheet to remove excess water.
- Preheat the oven to 350°F with a rack in the center.
- In a medium sauce pan, over medium-high heat add the butter and shallots and cook for 2 minutes.
- Add the minced garlic and cook for 20 seconds until aromatic.
- Add the flour and garlic powder and mix well until no flour clumps remain.
- Add the white wine or broth and cook for 1 minute until a paste forms.
- Add the milk and bring to a gentle boil.
- Add the thyme and cook for another 2-3 minutes.
- Prepare a casserole dish. Dip the potato slices into the creamy sauce using kitchen tongs and arrange them in the casserole dish in a single layer with the potatoes standing vertically. I used a round baking dish so I layered them around the dish into a rosette pattern.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Bake uncovered for another 20. Check the potato consistency and bake for additional 10 if needed.
- Allow the dish to rest for 10-15 minutes before serving.
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