A delightful twist on the classic scalloped potatoes, this recipe features a golden crust and a creamy, flavorful interior.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a saucepan, melt the butter over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the flour and cook for a minute to form a roux.
Cooking the roux removes the raw flour taste.
Gradually add the milk, whisking continuously until smooth and slightly thickened.
Adding the milk slowly prevents lumps.
Season the sauce with salt and pepper to taste.
Taste the sauce to adjust seasoning as needed.
Grease a baking dish with butter or oil.
Greasing prevents sticking and makes cleaning easier.
Thinly slice the potatoes and finely chop the onions.
Uniform slices ensure even cooking.
Layer the potatoes and onions alternately in the baking dish.
Overlap the potato slices slightly for better texture.
Pour the prepared sauce evenly over the layers.
Ensure the sauce covers all layers for consistent flavor.
Sprinkle breadcrumbs over the top and drizzle with melted butter.
Breadcrumbs add a delightful crunch to the dish.
Cover the dish with foil and bake for 1 hour.
Covering prevents the top from browning too quickly.
Remove the foil and bake for an additional 15 minutes to brown the top.
This step creates a golden, crispy crust.
Let the dish cool for a few minutes before serving.
Cooling allows the flavors to settle and makes serving easier.
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