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Old Fashioned Scalloped Potatoes Recipe

Creamy potato dish with crispy top, these are a no cheese version of scalloped sweet potatoes, perfect to accompany any protein, great for special occasions and pot luck dinners.
Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Side Dish
Cuisine: American
Servings: 9
Author: Angela Roberts

Ingredients

  • 4 pounds potatoes peeled
  • 2 onions sliced thinly
  • 6 tablespoons butter plus butter for onion
  • 6 tablespoons flour
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme optional
  • 5 1/2 cups milk divided 4 and 1
  • 2 tablespoons dijon mustard
  • salt
  • pepper
  • chopped parsley or thyme for garnish

Instructions

  • Using a mandoline, slice potatoes thinly. Don't worry about making layers of each potato. If they are thin, you will put layer potatoes some on top of the other for about three layers between bechemel sauce.
  • Place potatoes in 1 cup milk and enough water to cover potatoes by one inch and gently boil until potatoes are almost done. Drain. Save some of the starchy water.
  • Slice onions very thinly. Melt butter in frying. Soften onions (do not allow to turn color) in butter. Set aside.
  • Make Bechemel Sauce
  • Season flour with nutmeg, salt, pepper, thyme,
  • Melt butter in heavy bottomed pan. When it's almost melted, add flour and stir until incorporated. Add 1/4 cups starchy water and four cups milk to flour mixture to make roux.
  • Bring roux to boil, continue stirring until roux is thick and creamy. Take off stove.
  • Assemble
  • Layer potatoes, salt, pepper, onion, bechemel sauce, making sure to save some bechemel for top.
  • Bake at 325 degrees for approximately one hour. I baked at 300 degrees F for 90 minutes. Potatoes browned perfectly. I did this because I had a prime rib in oven at 300 and couldn't turn oven up.
  • Allow to cool about 10 minutes before serving. Potatoes will be very hot.

Notes

You can add some heavy cream to the milk. I added in 1/4 cup, but you can use just all whole milk.