Betty Crocker Scalloped Potatoes
Creamy, buttery, and comforting—this scalloped potato dish is pure nostalgia!
Equipment
- 9x13-inch baking dish
- Saucepan
- Whisk
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Mixing spoon
Ingredients
- 4 medium Russet or Yukon Gold potatoes thinly sliced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 small onion chopped
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika optional, for extra flavor
- ½ cup shredded cheddar cheese optional, for a cheesy version
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare the Potatoes
- Wash, peel, and slice the potatoes into thin rounds (about 1/8-inch thick).
Step 3: Make the Sauce
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and cook for 1 minute, whisking constantly.
- Slowly add the milk, whisking until smooth and slightly thickened.
- Stir in salt, pepper, onions, and paprika.
Step 4: Layer the Potatoes
- Grease a 9x13-inch baking dish.
- Arrange half of the potato slices in an even layer.
- Pour half of the sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
Step 5: Bake to Perfection
- Bake uncovered for 60-75 minutes, until the top is golden brown and bubbly.
Step 6: Let It Rest & Serve
- Allow the dish to cool for 10 minutes before serving for the best texture.