Scalloped Potatoes with Whole Milk

Scalloped potatoes are a side dish that quietly does more work than it gets credit for at the table. Thinly sliced potatoes baked in a milk-based sauce until the top is golden and the middle is tender — it's simple, but it's the dish people go back for seconds of.

Why this one is iodine-rich

The sauce here is built on whole milk, which is one of the most reliable everyday sources of iodine thanks to the sanitizers used in dairy processing. Baking a couple pounds of potatoes in it turns a side dish into a genuine contributor to the day's intake.

Ingredients

Makes 6 servings

• 2 1/2 pounds russet or Yukon gold potatoes, thinly sliced
• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups whole milk
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 1 cup shredded cheddar
• Salt and pepper
• Fresh thyme or chives, optional, for topping

Method

1. Preheat the oven to 375°F and butter a baking dish.
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, then add the garlic. Cook, stirring, until thickened, about 5-7 minutes. Season with salt and pepper.
3. Layer half the potatoes and onion in the baking dish. Pour over half the sauce. Repeat with the remaining potatoes, onion and sauce.
4. Cover with foil and bake for 45 minutes. Remove the foil, top with cheddar, and bake uncovered for another 20-25 minutes, until the top is golden and a knife slides easily through the potatoes.
5. Let rest for 10 minutes before serving. Top with fresh thyme or chives if using.

Notes and swaps

• Slice the potatoes evenly, about 1/8-inch thick, so they cook at the same rate — a mandoline helps.
• Swap cheddar for gruyere for a slightly more savory, nutty finish.
• This reheats well the next day, making it a good make-ahead side for a holiday table.
• If the top browns too fast, tent loosely with foil for the last 10 minutes.

Common questions

Does baking for over an hour reduce the iodine in the milk?
No. Iodine is stable at oven temperatures and through long bakes, so the sauce keeps its iodine content throughout cooking.

Would low-fat milk work as well?
Yes, iodine content in milk isn't tied to fat content, so 2% or skim would work here too, though the sauce will be a little less rich.

The food-first habit

A milk-based side dish like this is an easy way to add iodine to a meal without anyone noticing it's doing double duty. It's a good one to keep in rotation beyond holidays, as a regular weeknight side. A measured supplement rounds things out on the days a side dish like this isn't on the table.

Recipes are published for general interest and are not medical or dietary advice. Iodine requirements vary from person to person, and iodine has an upper limit as well as a recommended intake. If you are pregnant, nursing, taking thyroid medication or managing a thyroid condition, speak to your healthcare provider before making significant changes to your iodine intake. These statements have not been evaluated by the Food and Drug Administration.