Often scalloped potatoes are associated with Easter dinner and ham, but it’s easy to prepare and great any time of the year. They go great with ham or even meatballs, roast beef or even roast chicken. It’s a neutral flavor so it works well with a variety of dishes. We love scalloped potatoes, and we enjoy them through the year!
I first made these scalloped potatoes at Christmas about 24 years ago and they were a hit. Tender potatoes enveloped in a creamy sauce — this is my favorite recipe for scalloped potatoes. The onion adds extra flavor snd the bell peppers add some pizazz. It’s a tried and true recipe and one everyone enjoys!
Let’s get started!
First, we need to prep the veggies. Slice onion, bell peppers and potatoes.
Next we are going to make the sauce which is like a roux. It’s just butter, flour, milk, salt and pepper. Add butter to pot and let the butter melt.
Once the butter has melted, add flour.
Stir constantly until the flour has absorbed the butter. Add salt and pepper.
Add a little bit of milk and whisk so there’s no lumps.
Once it’s smooth, gradually add more milk, whisking as you pour.
Cook until thickened, but do not boil, about 8 minutes.
Lastly, it’s time to layer the vegetables. To a greased casserole dish, I layer potato, a bit of onion, pepper and bit of sauce and salt and pepper then I continue the layers until all the potato is gone. Then pour the last of the sauce over top.
Ready for the oven! Any potatoes not covered by sauce, just push down. I did that after. Cover, bake at 325F for one and a half hours. This helps the potatoes cook without the sauce running over or burning.
Once the potatoes are fork tender, remove lid and cook at 350F for 25 minutes.
So yummy!! Be careful because these will be extremely hot! Let cool a bit before serving.
You can definitely cook longer or broil if you’re using a broiler-safe baking dish if you’d like the golden top. You can also add cheese to the top if you like, but I never do. These taste delicious just as they are.
Scalloped Potatoes
1 small onion, cut in half then sliced
1/2 red bell pepper — I’m using orange and yellow which also tastes great. I do not recommend green bell pepper
Potatoes sliced thin – I never measure, I just peel and slice until it looks like enough, about 4 to 6 cups
3 tbsp butter
3 tbsp flour
4 cups milk
1 tsp salt
Sprinkle pepper — I’m using fresh cracked pepper
Slice onion, bell peppers and potatoes. Place potatoes in a bowl of cold water. Add butter to pot and let the butter melt. Once the butter has melted, add flour. Stir constantly until the flour has absorbed the butter. Add salt and pepper. Slowly add milk, whisking until smooth. I usually add a bit of milk, whisk and then once it’s smooth, add more milk, whisking as you pour. Cook until thickened, but do not boil, about 8 minutes. Drain and rinse potatoes. To a greased casserole dish, layer potato, a bit of onion, bell pepper and bit of sauce and salt and pepper then continue the layers until all the potato is gone. Then pour the last of the sauce over top. Any potatoes not covered by sauce, just push down. Cover, bake at 325F for one and a half hours. Increase temperature to 350F and bake for 25 minutes.
enjoy from Our City Homestead to yours