Mohamed Shili This delicious and creamy scalloped potatoes recipe, inspired by Joanna Gaines, is the perfect side dish for any meal. Quick to assemble with simple, everyday ingredients, it’s layered with tender potatoes, savory onions, and a rich milk sauce. Whether it’s a family dinner or a special occasion, this comforting dish is always a hit!
Recipe Ingredients:
- 3 pounds potatoes, thinly sliced
- ½ onion, thinly sliced
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, diced and divided
- salt and ground black pepper to taste
- 3 cups whole milk, or as needed
How To Make Scalloped Potatoes Recipe?
- Preheat the oven and prepare the dish: Preheat the oven to 190°C / 375°F. Grease a 23×33 cm / 9×13-inch baking dish lightly with butter or cooking spray.
- Layer the potatoes and onions: Spread 1/3 of the potatoes into the baking dish in an even layer. Top with 1/3 of the onion slices, sprinkle over 3 tbsp (27 g) of flour, and dot with 2 tbsp (28 g) of butter. Season with salt and pepper. Repeat this process for two more layers.
- Add the milk: Warm the milk in a saucepan over medium heat until just warmed through. Pour it over the layered mixture in the baking dish, ensuring the liquid reaches the top of the final layer of potatoes.
- Bake until tender: Bake in the preheated oven for 45–60 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Serve and enjoy: Allow the scalloped potatoes to cool slightly before serving. Serve warm as a comforting side dish!
Recipe Tips:
- Use a Mandoline for Even Slices: Thin, uniform potato slices cook evenly and give the dish a smooth, creamy texture. If you don’t have a mandoline, use a sharp knife and slice carefully.
- Warm the Milk First: Pouring warm milk over the layers helps the dish cook faster and ensures the sauce blends smoothly without clumping.
- Don’t Skip the Butter Layers: Adding small pieces of butter between layers makes the potatoes rich and creamy, so don’t skimp!
- Season Each Layer Generously: Salt and pepper each layer as you go to ensure the dish is flavorful throughout. Under-seasoning can make it taste bland.
- Let it Rest Before Serving: After baking, let the scalloped potatoes rest for 10 minutes. This allows the sauce to thicken and makes it easier to serve.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover scalloped potatoes cool to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 3–4 days.
- Freeze: Allow the scalloped potatoes to cool completely before placing them in a freezer-safe container or wrapping them tightly in foil. Freeze for up to 2 months. To thaw, transfer to the refrigerator overnight.
- Reheat: Place the scalloped potatoes in a skillet over medium heat, add a splash of milk to prevent drying, and warm while stirring gently until heated through.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 216
- Total Fat: 9g
- Saturated Fat: 5.5g
- Cholesterol: 29mg
- Sodium: 821mg
- Potassium: 926mg
- Total Carbohydrate: 26g
- Dietary Fiber: 4.7g
- Sugars: Data not available
- Protein: 7g
Check out More Recipes:
Joanna Gaines Scalloped Potatoes
Description
This delicious and creamy scalloped potatoes recipe, inspired by Joanna Gaines, is the perfect side dish for any meal. Quick to assemble with simple, everyday ingredients, it’s layered with tender potatoes, savory onions, and a rich milk sauce. Whether it’s a family dinner or a special occasion, this comforting dish is always a hit!
Ingredients
Instructions
- Preheat the oven and prepare the dish: Preheat the oven to 190°C / 375°F. Grease a 23×33 cm / 9×13-inch baking dish lightly with butter or cooking spray.
- Layer the potatoes and onions: Spread 1/3 of the potatoes into the baking dish in an even layer. Top with 1/3 of the onion slices, sprinkle over 3 tbsp (27 g) of flour, and dot with 2 tbsp (28 g) of butter. Season with salt and pepper. Repeat this process for two more layers.
- Add the milk: Warm the milk in a saucepan over medium heat until just warmed through. Pour it over the layered mixture in the baking dish, ensuring the liquid reaches the top of the final layer of potatoes.
- Bake until tender: Bake in the preheated oven for 45–60 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Serve and enjoy: Allow the scalloped potatoes to cool slightly before serving. Serve warm as a comforting side dish!
Notes
- Use a Mandoline for Even Slices: Thin, uniform potato slices cook evenly and give the dish a smooth, creamy texture. If you don’t have a mandoline, use a sharp knife and slice carefully.
- Warm the Milk First: Pouring warm milk over the layers helps the dish cook faster and ensures the sauce blends smoothly without clumping.
- Don’t Skip the Butter Layers: Adding small pieces of butter between layers makes the potatoes rich and creamy, so don’t skimp!
- Season Each Layer Generously: Salt and pepper each layer as you go to ensure the dish is flavorful throughout. Under-seasoning can make it taste bland.
- Let it Rest Before Serving: After baking, let the scalloped potatoes rest for 10 minutes. This allows the sauce to thicken and makes it easier to serve.
Joanna Gaines Scalloped Potatoes
