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Scalloped potatoes in a cast iron pan
Prep Time
25 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 45 mins
 
Enjoy these scalloped potatoes with grilled meats, roast, fried chicken etc. Just make sure to scoop out your portion as soon as the dish hits the table.
Course: Side Dish
Cuisine: English
Keyword: scalloped potatoes
Servings: 6 servings
Ingredients
  • 4 lbs thinly sliced red potatoes scrubbed/washed
  • 2 tbsp olive oil
  • 1/2 medium cooking onion diced
  • 3 cloves garlic minced
  • 2 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup unsalted better + 1 tbsp cold piece of butter for coating the inside of the cast iron pan
  • 1/4 cup flour
  • 3 cups whole milk 3.8% fat
  • 3 tbsp + 3 tbsp freshly chopped chives
Instructions
  1. Preheat the oven to 375ºF

  2. Using a cold piece of unsalted butter, lightly coat the inside of the cast iron pan surface by rubbing the 1 tbsp cold piece of butter all over the surface. Set aside.
  3. Wash the potatoes (don’t peel).
  4. Thinly slice the potatoes evenly (about 1/8 inch thick). We used a food processor to cut them, but you can also carefully cut them by hand.

  5. Place the sliced potatoes in a bowl, cover with cold water and set aside.
  6. Start the sauce.
  7. Heat the olive oil in a medium sized pot on medium heat.

  8. Add the onions and cook for about 1 minute.
  9. Add the minced garlic and continue to cook for another minute or until the onions are soft.
  10. Add the butter, salt and pepper, 3 tbsp chopped chives and stir until the butter has melted.
  11. Reduce the heat to medium low.
  12. Sprinkle in the flour.
  13. Stir until the mixture starts to thicken.
  14. Add the milk and whisk until the mixture start to thicken again (don’t let the mixture come to a boil).

  15. Shut off the heat and set the sauce aside.
  16. Pour out the water from the bowl of potato slices.
  17. Dry the potatoes using paper towels.
  18. Place one layer of sliced potatoes on the bottom of the coated pan, with each slice slightly overlapping the previous slice.
  19. Pour 1/4 of the sauce mixture evenly over the potatoes.
  20. Repeat: Add a second layer of potatoes and sauce mixture.
  21. Add a third layer of potatoes and sauce.

  22. Add the fourth and last layer of potatoes and sauce.

  23. Place the pan on the middle rack.

  24. Cook for about 50 minutes and check for doneness. They will likely not be ready just yet. Use a cake tester or fork to poke through the potatoes. the tester should poke through easily with little resistance to show that they're tender and ready. Ours cooked for about 1 hour, 5 minutes total before they were ready.

  25. Don't take them out off the oven yet!

  26. Shut the over door, turn on the broiler on and let cook for another 3 to 5 minutes to create those beautiful toasty edges on top.

  27. Rest the potatoes for 10 to 15 minutes.
  28. Sprinkle the remaining freshly chopped chives evenly over the cooked potatoes.
  29. Serve and enjoy!
Recipe Notes
  • Slice the potatoes with even thickness to ensure even cooking time.
  • If possible use a a food processor with a slicing blade or a mandoline to speed the slicing up and to make sure the slices are an even thickness.
  • You can absolutely use a baking dish for this recipe instead of the cast iron pan.
  • Make them ahead of time to save time.