Scalloped Potatoes

This creamy potato casserole, full of roasted potato slices and a creamy sauce, is topped with crunchy breadcrumbs. It goes well with just about anything — from a holiday roast to weeknight pork chops. CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
Servings 8


  • 2 pounds of potatoes cut in half lengthwise
  • 2-3 tablespoons of Olive Oil Marketplace Tunisian EVOO divided (purchase here)
  • 1 medium onion thinly sliced
  • 3 tablespoons of all-purpose flour
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of white or black pepper
  • 2 1/2 cups of low-fat milk
  • 1 1/2 cups of fresh whole-wheat breadcrumbs see Tips or 1/2 cup shredded or crumbled cheese


  • Position racks in upper and lower third of oven; preheat to 425°F.
  • Toss potatoes in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer.
  • Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.
  • Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.
  • Add flour, salt and pepper; cook, stirring, for 1 minute more.
  • Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips.)
  • When the potatoes are done, remove from the oven. Preheat the broiler.
  • Transfer half the potatoes to a 2-quart, broiler-safe baking dish.
  • Spread half the sauce over the potatoes.
  • Add the remaining potatoes and top with the remaining sauce.
  • Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  • Sprinkle the breadcrumb mixture (or cheese) over the gratin.
  • Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler.
  • Let stand for 10 minutes before serving.


  • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.
  • To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley. Or make it cheesy by stirring in 1/2 cup shredded or crumbled cheese, such as Swiss, Cheddar or blue cheese.

Make Ahead Tip:

  • Roast potatoes (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes.


CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
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