Sides & Salads

Quick Scalloped Potatoes

From the kitchen of Diane April

Scalloped potatoes are a dish of French origin — gratin dauphinois — that became thoroughly Americanized and then thoroughly Midwesternized over the course of the 20th century. Diane April's microwave version reflects the practical adaptations of 1980s home cooking, when the microwave promised to bring classic dishes to the table faster without sacrificing their fundamental character.

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Ingredients

Instructions

  1. Microwave potatoes 10–11 minutes, let stand 5 minutes, then peel and slice.
  2. Combine butter, onion, salt, and pepper in bowl and microwave 1 minute.
  3. Stir in flour and add milk. Stir until smooth. Microwave 6–7 minutes.
  4. In 2-quart casserole dish, layer potatoes and sauce forming 3 layers.
  5. Cover with plastic wrap and microwave 14–15 minutes on medium.
  6. Let stand 5 minutes.