Scalloped Potatoes II

A simple classic: thin-sliced potatoes, baked with whole milk, flour, butter, and seasonings until creamy and tender.

Rated 4.4 from 432 votes

Prep Time

45M

Total Time

2H30M

Servings

8 servings

3 pounds potatoes, thinly sliced

salt and pepper to taste

9 tablespoons all-purpose flour, divided

6 tablespoons butter, diced

1 quart whole milk, or as needed

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Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.

Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.

Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

Scalloped Potatoes II

What You Need

Instructions

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