Scalloped Potatoes Recipe

Introduction

Scalloped potatoes are a creamy, comforting classic perfect for any occasion. Thinly sliced potatoes baked in a rich onion-garlic sauce create a deliciously satisfying side dish that pairs well with a variety of mains.

Ingredients

• ¼ cup salted butter
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 3 pounds Yukon gold potatoes (or red potatoes), sliced about ⅛-inch thick

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a casserole dish and set it aside.
2. Step 2: In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion softens, about 3 to 4 minutes. Stir in the flour and cook for 2 more minutes to form a roux.
3. Step 3: Combine the milk and chicken broth. Gradually pour this mixture into the roux, whisking continuously until smooth. It will be thick at first, so add the liquid slowly while whisking to avoid lumps.
4. Step 4: Increase the heat to medium and bring the sauce to a gentle boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper, then let the sauce boil for 1 minute until slightly thickened.
5. Step 5: Layer one-third of the sliced potatoes in the prepared casserole dish. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper. Pour one-third of the cream sauce evenly over the potatoes.
6. Step 6: Repeat layering the potatoes, salt, pepper, and sauce two more times, ending with the sauce on top. Cover the dish tightly with aluminum foil.
7. Step 7: Bake covered for 45 minutes. Then uncover and continue baking for an additional 35 to 45 minutes, or until the potatoes are tender and the top is golden brown.
8. Step 8: If desired, broil the top for 3 to 4 minutes to achieve a crisp golden finish. Let the dish rest for at least 20 minutes before serving.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• Try adding grated cheese between layers for extra richness and flavor.
• Use red potatoes if you prefer a firmer texture; Yukon golds give a creamier result.
• Thinly slice the potatoes using a mandoline to ensure even cooking.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave individual portions covered to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish and refrigerate it covered for up to 24 hours before baking. Just add extra baking time if baking from cold.

What type of potatoes work best for scalloped potatoes?

Yukon gold potatoes are ideal for a creamy texture, but red potatoes also work well if you prefer a firmer bite. Avoid starchy potatoes like russets, which can become too soft.

Scalloped Potatoes Recipe

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★★★★★

4.8 from 58 reviews

• Author: Rafael
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x

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Description

This classic Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy, savory sauce made from butter, onions, garlic, milk, and chicken broth. Layers of tender potatoes are infused with flavorful seasoning, baked until golden and bubbly for a comforting and satisfying side dish perfect for any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds Yukon gold potatoes (or red potatoes, sliced about ⅛-inch thick)

Sauce

• ¼ cup salted butter
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)

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Instructions

1. Preheat and Prepare Dish: Preheat the oven to 350°F. Grease a casserole dish thoroughly and set it aside for assembling the potatoes later.
2. Cook Onions and Garlic: In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion softens, approximately 3 to 4 minutes. This step builds the flavor base for the sauce.
3. Make the Roux: Stir in the all-purpose flour with the onion and garlic mixture, cooking for an additional 2 minutes. This helps to cook out the raw flour taste and forms the base to thicken the sauce.
4. Add Liquid and Thicken Sauce: Gradually whisk in the milk and chicken broth, adding the liquid slowly to combine smoothly with the roux. Continue whisking and adding liquid until the mixture is smooth and thickens.
5. Season and Boil Sauce: Increase the heat to medium and bring the sauce to a boil while whisking continuously. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper, allowing it to boil for one minute to fully activate the thickening and develop flavor.
6. Layer Potatoes and Sauce: Place ⅓ of the sliced potatoes in the prepared casserole dish, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and pour ⅓ of the cream sauce over the potatoes. Repeat the layering two more times, ending with a layer of sauce on top.
7. Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This helps the potatoes start cooking evenly and absorb the sauce flavor.
8. Bake Uncovered Until Golden: Remove the foil and continue to bake for an additional 35 to 45 minutes, or until the potatoes are tender and the top is golden brown. If desired, broil for 3 to 4 minutes for a crispier top.
9. Rest Before Serving: Let the scalloped potatoes rest for at least 20 minutes after baking to allow the sauce to settle and thicken for the best texture before serving.

Notes

• You can use red potatoes instead of Yukon gold; just ensure they are sliced about ⅛-inch thick for even cooking.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• The resting time after baking is important for the sauce to set properly and improve sliceability.
• Broiling at the end is optional but adds a delicious golden crunch to the top layer.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, creamy potatoes, baked potatoes side dish, comfort food, Yukon gold potatoes