This recipe for scalloped potatoes is a basic combination of red-skinned potatoes, a homemade sauce, and sliced green onions. If you aren't a fan of onions, feel free to leave them out. Or add finely chopped sweet or yellow onions.
A dash of nutmeg and a small amount or dried mustard give the sauce excellent flavor. Use freshly grated nutmeg if you have it.
To speed up the baking process, boil the sliced potatoes for about 3 to 5 minutes, or just until the edges are somewhat tender. The potatoes will take far less time in the oven.
- 6 medium red-skinned potatoes, about 1 1/2 to 2 pounds
- 3 tablespoons butter
- 6 green onions, with 2 inches green, sliced, optional
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/8 teaspoon pepper
- salt, to taste
- 1/4 teaspoon dried mustard
- dash nutmeg, ground or freshly grated
Lightly grease a 1 1/2 to 2-quart baking dish. Heat oven to 350 F (180 C/Gas 4).
Peel potatoes or leave unpeeled; rinse well then slice thinly — about 1/8 to 1/4-inch — into a large bowl. A mandoline or food processor with slicing disk makes nice, even slices.
In a medium saucepan over medium-low heat, melt butter. Add sliced green onions and sauté for 1 minute. Stir in flour until smooth and bubbly.
Add milk and salt and pepper to taste. Cook, stirring, until thick and bubbly. Stir in mustard and nutmeg. Pour the mixture over potatoes and mix well.
Pour the potato mixture into prepared baking dish; cover with foil. Bake for 45 minutes. Uncover and bake for about 15 to 20 minutes longer, or until potatoes are tender.
Serves 4 to 6.
Tips and Variations
- Put the sliced potatoes in a medium saucepan and cover with water. Bring them to a boil over medium-high heat and continue boiling for 3 to 5 minutes, depending on the thickness of the potatoes. Remove them from the heat, drain them, and then arrange them in the baking dish. The potatoes should be just barely tender around the edges but not cooked. This will reduce the cooking time. Uncover the potatoes after about 20 to 30 minutes. Continue baking until the potatoes are tender.
- Make Ahead Tip: Put the potatoes and sauce in the baking pan, cover with foil, and refrigerate for several hours or overnight. Remove them from the refrigerator about 20 to 30 minutes before baking or bake for about 15 minutes longer.
- Add about 1/4 cup of crumbled cooked bacon or about 1 cup of diced ham to the potatoes.
- Add 1/2 to 1 cup of shredded cheese to the sauce or sprinkle cheese over the top of the casserole about 5 to 10 minutes before it's done.