Scalloped Potatoes Without Cheese
A comforting baked potato casserole made without cheese, featuring thinly sliced red potatoes and onions layered with butter, flour, simple seasonings, and warm milk. Baking the dish uncovered creates tender potatoes, a thickened creamy sauce, and a lightly golden surface.
Pin it to remember it!
Print Recipe
Ingredients
- 4.3 cups milk warmed; whole milk produces a richer, creamier consistency
- 1 1/2 teaspoons freshly ground black pepper
- 8 –10 medium red potatoes peeled and sliced into approximately 1/8-inch rounds
- 1/2 cup salted butter
- 3 onions halved and cut into thin, even slices
- 6 tablespoons all-purpose flour
- 2 1/2 teaspoons salt
Instructions
- Preheat the oven to 350°F (176°C).
- Wash the red potatoes thoroughly, then remove the skins.
- Cut the potatoes into uniform rounds approximately 1/8 inch thick using a mandoline, food processor, or sharp knife.
- Halve the onions and slice them into evenly sized half-rounds so they cook consistently with the potatoes.
- For the most uniform texture, keep both the potato and onion slices thin and consistent in thickness.
- Place the milk in a saucepan over medium heat and warm it gently until hot, taking care not to let it boil.
- Stir the milk from time to time so it does not scorch on the bottom of the pan.
- Although warming the milk is optional, doing so can encourage more even cooking and help produce a smoother finished sauce.
- Arrange one-third of the sliced potatoes evenly across the bottom of a 13 × 9-inch casserole dish.
- Distribute one-third of the sliced onions over the potatoes.
- Scatter half of the flour across the vegetables, dot the layer with one-third of the butter, and season with one-third of the salt and black pepper.
- Create the second layer with another one-third of the potatoes and onions. Add half of the remaining flour, another one-third of the butter, and another one-third of the salt and pepper.
- Finish with the remaining potatoes and onions, then distribute the remaining butter over the surface.
- Season the top with the final portion of salt and pepper.
- An additional small pinch of black pepper may be scattered over the uppermost layer for a slightly stronger pepper flavor.
- Slowly pour the warmed milk evenly over the assembled potato and onion layers.
- Transfer the casserole to the preheated oven and bake uncovered for 60–80 minutes, or until the potatoes are easily pierced with a fork and the surface has developed a golden-brown color.
- If the top begins to brown before the potatoes become tender, loosely cover the casserole with aluminum foil to protect the surface from becoming overly dark.
- For a crisper finish, the casserole may be placed under the broiler for 1–2 minutes at the conclusion of baking.
- Remove the casserole from the oven and allow it to stand for approximately 5 minutes. This resting period gives the sauce time to thicken slightly and allows the flavors to settle.
Notes
Fresh parsley, sliced green onion, or chopped chives may be used as an optional garnish to add color and a fresh finishing flavor.