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Scalloped Potatoes Recipe

★★★★★

4.8 from 58 reviews
  • Author: Rafael
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://tastewithrafael.com/scalloped-potatoes-recipe/