My Scalloped Potatoes
A faster version of the old-fashioned favorite, scalloped potatoes, with a rich and creamy flavor.
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1/4 cup chopped onion
- 1/4 teaspoon ground black pepper
- 1 onion, thinly sliced
🥩Meat & Seafood(1)
- 1 cup chicken broth
🥛Dairy & Eggs(3)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 (12 ounce) can Carnation Evaporated Milk
- 1/3 cup grated parmesan cheese
🫙Pantry Staples(1)
- 3 tablespoons all-purpose flour
🧂Spices & Seasonings(1)
- 1 teaspoon salt
📦Other(1)
- 6 medium potatoes, peeled and thinly sliced
Nutrition (per serving)
Calories
253
Protein
7g
Carbs
28g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 350°F. Grease 11 x 7-inch baking dish.
- 2
Place potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
- 3
Heat butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
- 4
Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
- 5
Bake for 50 minutes or until potatoes are tender and cheese is light golden brown.
- 6
For a twist, add chopped ham or 1 cup shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
💡 Pro Tips
- ✓Blanch potatoes for exactly 3-4 minutes, then shock in ice water immediately to stop enzymatic browning and prevent the exterior from becoming mushy while the interior remains firm during the 50-minute bake.timing3-4 minutes blanch, immediate ice bath
- ✓Make a proper béchamel by cooking the flour-butter roux for 1-2 minutes over medium heat before adding liquid; this gelatinizes the starch and prevents lumps, ensuring a silky sauce that coats potatoes evenly rather than separating during baking.technique1-2 minutes roux cook time
- ✓Use the 1:1 ratio of evaporated milk to chicken broth (12 oz:1 cup) because evaporated milk's 60% solids content creates a creamy sauce while broth prevents oversaturation; this ratio prevents the gratin from becoming watery as potatoes release moisture during the 50-minute bake.ingredient12 oz evaporated milk : 1 cup broth ratio
- ✓Arrange potato slices in overlapping layers rather than randomly stacking, and pour sauce between layers as you build; this ensures even heat penetration and prevents the bottom layer from becoming mushy while the top remains firm at 350°F.techniqueOverlapping layer arrangement
- ✓Bake uncovered at 350°F for 50 minutes so the top surface reaches 160-165°F for proper cheese browning via the Maillard reaction, while the center potato cores reach the 203-205°F gelatinization point for tender texture.timing350°F, 50 minutes, surface 160-165°F, center 203-205°F
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
My Scalloped Potatoes
A faster version of the old-fashioned favorite, scalloped potatoes, with a rich and creamy flavor.
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1/4 cup chopped onion
- 1/4 teaspoon ground black pepper
- 1 onion, thinly sliced
🥩Meat & Seafood(1)
- 1 cup chicken broth
🥛Dairy & Eggs(3)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 (12 ounce) can Carnation Evaporated Milk
- 1/3 cup grated parmesan cheese
🫙Pantry Staples(1)
- 3 tablespoons all-purpose flour
🧂Spices & Seasonings(1)
- 1 teaspoon salt
📦Other(1)
- 6 medium potatoes, peeled and thinly sliced
Nutrition (per serving)
Calories
253
Protein
7g
Carbs
28g
Fat
14g
👨🍳 Instructions
- 1
Preheat oven to 350°F. Grease 11 x 7-inch baking dish.
- 2
Place potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
- 3
Heat butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
- 4
Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
- 5
Bake for 50 minutes or until potatoes are tender and cheese is light golden brown.
- 6
For a twist, add chopped ham or 1 cup shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
💡 Pro Tips
- ✓Blanch potatoes for exactly 3-4 minutes, then shock in ice water immediately to stop enzymatic browning and prevent the exterior from becoming mushy while the interior remains firm during the 50-minute bake.timing3-4 minutes blanch, immediate ice bath
- ✓Make a proper béchamel by cooking the flour-butter roux for 1-2 minutes over medium heat before adding liquid; this gelatinizes the starch and prevents lumps, ensuring a silky sauce that coats potatoes evenly rather than separating during baking.technique1-2 minutes roux cook time
- ✓Use the 1:1 ratio of evaporated milk to chicken broth (12 oz:1 cup) because evaporated milk's 60% solids content creates a creamy sauce while broth prevents oversaturation; this ratio prevents the gratin from becoming watery as potatoes release moisture during the 50-minute bake.ingredient12 oz evaporated milk : 1 cup broth ratio
- ✓Arrange potato slices in overlapping layers rather than randomly stacking, and pour sauce between layers as you build; this ensures even heat penetration and prevents the bottom layer from becoming mushy while the top remains firm at 350°F.techniqueOverlapping layer arrangement
- ✓Bake uncovered at 350°F for 50 minutes so the top surface reaches 160-165°F for proper cheese browning via the Maillard reaction, while the center potato cores reach the 203-205°F gelatinization point for tender texture.timing350°F, 50 minutes, surface 160-165°F, center 203-205°F