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Scalloped Potatoes Recipe

4.9 from 93 reviews
  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This classic Scalloped Potatoes recipe features layers of thinly sliced Yukon gold or red potatoes baked in a creamy, flavorful sauce made with butter, onions, garlic, milk, and chicken broth. Perfectly seasoned and baked to a golden brown, this comforting side dish is ideal for holiday dinners or any meal that calls for a hearty, creamy potato dish.

Ingredients

Units Scale

For the Sauce

  • 1/4 cup salted butter
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt (divided)
  • 1/8 teaspoon black pepper (divided)

For the Potatoes

  • 3 pounds Yukon gold or red potatoes, sliced about 1/8-inch thick
  • 3/4 teaspoon salt (divided)
  • 1/4 teaspoon black pepper (divided)

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
  2. Make the Sauce: In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes to remove the raw flour taste.
  3. Add Liquids: Gradually whisk in the milk and chicken broth, adding a little liquid at a time and whisking constantly until smooth. The mixture will be thick initially; continue adding liquid and whisking until all is combined.
  4. Cook the Sauce: Increase the heat to medium and bring the sauce to a boil while whisking continuously. Stir in ½ teaspoon salt and ⅛ teaspoon pepper, and let the sauce boil for 1 minute to thicken.
  5. Assemble the Potatoes: Layer one-third of the sliced potatoes in the prepared baking dish. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour one-third of the cream sauce over the potatoes. Repeat the layering process two more times, seasoning each layer and finishing with sauce.
  6. Bake Covered: Cover the dish tightly with aluminum foil and bake for 45 minutes at 350°F.
  7. Bake Uncovered: Remove the foil and bake for an additional 35 to 45 minutes until the potatoes are tender and the top is golden brown. Optionally, broil for 3 to 4 minutes to achieve a crispier top.
  8. Rest and Serve: Let the scalloped potatoes rest for at least 20 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

  • Potatoes: Yukon gold or red potatoes do not need peeling. If using russets or baking potatoes, peel them first. Russets may be softer and less ideal for layering.
  • Cheese Option: Up to 2 cups of shredded cheese such as sharp cheddar or gruyere can be added to the sauce once removed from heat. Do not boil with cheese added to prevent separation.
  • Herbs: Fresh thyme or minced rosemary can be added to the sauce for extra flavor.
  • Make Ahead: Bake covered for 50-60 minutes, cool completely, then refrigerate up to 48 hours. Reheat uncovered at 350°F for 35-40 minutes before serving.

Nutrition

  • Serving Size: 1 serving (approx. 1/6th of recipe)
  • Calories: 286
  • Sugar: 5g
  • Sodium: 484mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 30mg

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