Name: Scalloped Potatoes
Yield: Serves 6 to 8
Ingredients: 2 cups thinly sliced onion; 9 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 3 1/2 cups milk; 2 1/2 pounds boiling potatoes; 1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces); 1/3 cup dry bread crumbs

Photo of scalloped potatoes recipe in a castiron skillet

This scalloped potatoes recipe is a classic from Gourmet, simply made with softened onions, an easy roux, and thinly sliced potatoes. While the recipe calls for boiling potatoes, and medium-starch varieties like Yukon Gold will work well here, you can also use starchy potatoes like russets with creamy, comforting results. Wondering how to make scalloped potatoes that are customized to your taste? Feel free to sub out the cheddar for Gruyère, Emmenthaler, Fontina, or a mix, or add a pinch of nutmeg or dry mustard to the milk mixture. Any 3-quart vessel works for baking, whether it's a gratin or casserole dish or a deep skillet.

Recipe information

Yield
Serves 6 to 8

Ingredients

2 cups thinly sliced onion

9 tablespoons unsalted butter

6 tablespoons all-purpose flour

3 1/2 cups milk

2 1/2 pounds boiling potatoes

1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)

1/3 cup dry bread crumbs

Preparation

Step 1
Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
Step 2
Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
Step 3
Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.