Scalloped Potatoes
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
Thick-cut potato slices are baked in whole milk with a bit of butter, onion, and garlic to create a rustic side dish that pairs well with just about anything.
  • 1 tablespoon olive oil
  • 1 small-medium onion, finely diced
  • 2 large cloves garlic, minced
  • 4 medium starchy potatoes (about 1½ to 2 lbs total or 4 cups sliced)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cold unsalted butter, plus more to grease the pan
  • Salt and black pepper
  • About 1½ cups whole milk
  1. Preheat oven to 375F, and grease a 1½ to 2-quart casserole dish with butter.
  2. Heat a medium saucepan over medium-low heat; add oil and sauté onion and garlic until softened but not browned, bout 8 to 10 minutes, stirring occasionally.
  3. Peel the potatoes and slice them into ¼-inch thick rounds. Cut the butter into very small pieces. On the bottom of the prepared dish, arrange ¼ of the potato slices, then top with ⅓ of the onion mix, 1 tablespoon flour, a few pieces of butter, and a sprinkle of salt and pepper. Repeat this process 2 times, then top with the final ¼ of the potato slices, a sprinkle of salt and pepper, and a few pieces of butter. Carefully pour the milk into dish, making sure not to disturb the potato layers (the milk should come to just under the top layer of potatoes so you might need more or less to achieve this).
  4. Bake (uncovered) 60 minutes or until the potatoes are fully cooked (to test them, poke a sharp knife into the center of the casserole; if it slides right out, the potatoes are done). Let the potatoes sit about 15 minutes to thicken before serving.
Recipe by An Edible Mosaicâ„¢ at