Scalloped Potatoes With White Sauce

Scalloped potatoes are a classic casserole and a favorite side dish for many families. This recipe simmers the potatoes in a basic seasoned white sauce before the casserole is baked to perfection. Since most of the time required is spent in the oven, it’s nice for a weeknight meal. It’s also perfect for holiday dinners, including Thanksgiving, Christmas, and Easter.

As versatile as it is delicious, scalloped potatoes lends itself to many possible add-ins. For instance, chives or green onion tops add a little color, or you can sauté onions in the butter for extra flavor. It also makes a hearty main dish with the addition of cheese and diced ham or bacon.


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 1/2 to 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups thinly sliced potatoes



  1. Gather the ingredients. Heat the oven to 375 F.

  2. Butter a 2 1/2-quart baking dish.

  3. In a large saucepan over medium-low heat, melt the butter. When the butter is hot, stir in the flour. Cook, stirring, for 2 minutes.

  4. Stir the milk, salt, and freshly ground black pepper into the sauce. Continue cooking and stirring until the sauce is thick and bubbly. Taste and adjust the salt to taste.

  5. Add the sliced potatoes to the sauce. Cover and simmer over low heat for 8 minutes. Do not boil.

  6. Transfer the potatoes and sauce to the prepared baking dish.

  7. Bake, uncovered, in the preheated oven for about 45 minutes, or until the potatoes are tender.

  8. Serve and enjoy.

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