Scalloped Potatoes Recipe
Scalloped Potatoes are a delightful potato casserole made with tender slices of potatoes in a creamy onion sauce, baked to a golden perfection.
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Servings: 6
Ingredients
- 3 pounds Yukon Gold potatoes sliced about ⅛-inch thick (see notes)
- ¼ cup butter
- 1 large onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 ¼ teaspoons salt divided
- ½ teaspoon black pepper divided
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- 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 an additional 2 minutes.
- Gradually add the milk and chicken broth, whisking continuously. Start with a small amount of liquid, whisking until the mixture is smooth and thickened before adding more liquid. Continue this process until all the liquid is incorporated.
- Increase the heat to medium and bring the mixture to a boil, stirring constantly. Add ½ teaspoon of salt and ⅛ teaspoon of black pepper, and let the mixture boil for 1 minute.
- In the prepared baking dish, arrange ⅓ of the potato slices in an even layer. Season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Pour ⅓ of the cream sauce over the potatoes.
- Repeat the layering process, seasoning with salt and pepper, ending with the remaining sauce on top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 35-45 minutes, or until the top is golden and the potatoes are tender. For a crispier top, broil for 3-4 minutes if desired.
- Allow the dish to rest for at least 15 minutes before serving.
Notes
Potatoes: You may use thin-skinned white, yellow, or red potatoes. If you opt for Russets or baking potatoes, they should be peeled as they are starchier and may not hold their shape as well as waxy varieties.
Cheese: For a cheesy variation, add up to 2 cups of shredded cheese to the sauce after it has boiled. Avoid boiling the cheese to prevent it from separating.
Herbs: Fresh herbs like thyme or minced rosemary can be added for additional flavor.
Make Ahead: The dish can be prepared up to 48 hours in advance. Follow the recipe directions to bake the dish covered for 50-60 minutes, then remove from the oven and cool completely, keeping it covered. Store in the refrigerator. On the day of serving, let it sit at room temperature for 30 minutes and bake uncovered for about 35-40 minutes until heated through.