Old-Time Scalloped Potatoes – Not only is this recipe easy to make, but it goes with almost anything, from a weeknight roast chicken to a Sunday roast beef.
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The term “to scallop” dates back to the 1400's and refers to layering a thinly sliced main ingredient (often a vegetable) with cream or a creamy sauce and baking until tender.
Add a side salad for a complete meal. Here are some excellent Quick Side Salad Recipes, browse Marta Stewart's assortment of side salads featuring seasonal vegetables, as well as year-round favorites such as coleslaw and potato salad.
- 4 medium-size potatoes (about 1 1⁄3 pounds), peeled and thinly sliced
- 1 medium-size yellow onion, chopped
- 1⁄4 cup water
- 1⁄4 teaspoon each salt and black pepper
- 1⁄4 teaspoon celery seeds (optional)
- 11⁄2 cups low-fat milk
- 3 tablespoons all-purpose flour
- 2 tablespoons minced parsley
- 1⁄2 cup shredded reduced-fat Cheddar cheese
- In a large saucepan, cover the potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 12 to 15 minutes or until potatoes are almost tender. Drain.
- Preheat the oven to 350°F. Meanwhile, in a small saucepan, combine the onion and the 1⁄4 cup water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain. Stir in the salt, pepper, and celery seeds (if using). In a small bowl, whisk together the milk and flour. Stir into the onion mixture. Cook over moderate heat, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes or until thickened. Stir in the parsley.
- Place half of the potatoes in a lightly greased 1 1⁄2-quart casserole. Cover with half of the milk mixture. Add the remaining potatoes and remaining milk mixture. Bake for 20 minutes or until heated through. Sprinkle with the Cheddar cheese.
- Let them rest When the potatoes are removed from the oven, give them 5 to 10 minutes to cool and reabsorb the cream mixture before serving. This results in creamy—not soupy—scalloped potatoes dish.