Classic scalloped potatoes are a beloved dish that has stood the test of time. With their creamy texture and rich flavor, they are the perfect comfort food for any occasion. Whether served as a side dish or the main event, these potatoes are sure to please even the pickiest eaters. In this article, we will explore the history and preparation of this timeless classic.

Scalloped potatoes, also known as potatoes au gratin, are a dish that originated in France. The term “scalloped” refers to the layered presentation of the potatoes, which are typically sliced thin and baked in a creamy sauce.

To make classic scalloped potatoes, start by thinly slicing potatoes. Yukon Gold or Russet potatoes work best for this dish due to their starchy texture. Layer the potato slices in a greased baking dish, seasoning each layer with salt and pepper. In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, stirring constantly, until the mixture thickens. Season the sauce with salt, pepper, and any desired herbs or spices. Pour the sauce over the potatoes, ensuring that all the slices are coated.

Classic scalloped potatoes are a timeless dish that brings comfort and satisfaction to any meal. With their creamy texture, rich flavor, and cheesy topping, they are a crowd-pleaser that never goes out of style. Whether enjoyed as a side dish or the star of the show, these potatoes are sure to leave a lasting impression. So, the next time you’re looking for a comforting and delicious dish, give classic scalloped potatoes a try. You won’t be disappointed!