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Scalloped Potatoes

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 6
Author: Anne Freestone


  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp garlic salt
  • 1/8 tsp black pepper
  • dash cayenne pepper
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 large russet potatoes, thinly sliced
  • 1 small onion, thinly sliced (optional)


  • Melt butter in a small saucepan over medium low heat. Add flour, garlic salt, black pepper and cayenne pepper and stir until smooth and bubbly.
  • Add milk and cream slowly, stir until smooth. Bring mixture to a boil, remove from heat and cover to let white sauce thicken while preparing potatoes and onions.
  • Peel and slice potatoes and onions in a food processor or mandolin, and place in a small greased cassarole (8"x8" or 9"x9") in an even layer.
  • Pour white sauce over potatoes and onions.
  • Cover pan with aluminum foil and bake at 375° for 40 minutes. Remove foil and continue to bake for 30 minutes more, until potatoes are cooked and top is nicely browned.