Description
Classic creamy scalloped potatoes made with thinly sliced Yukon gold or red potatoes baked in a rich butter, onion, garlic, and milk-based sauce. This comforting side dish is perfect for family dinners and holiday gatherings, featuring tender potatoes layered with a smooth, flavorful cream sauce seasoned with garlic, onion, and a touch of black pepper and salt.
Ingredients
Units
Scale
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 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
Potatoes
- 3 pounds Yukon gold potatoes or red potatoes, sliced about 1/8-inch thick
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- 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 while stirring for 2 more minutes to form a roux.
- Add Liquids: Slowly combine the milk and chicken broth. Gradually whisk this mixture into the roux, adding a little at a time and whisking constantly until smooth. The sauce will thicken as you add liquid.
- Cook and Season Sauce: Increase heat to medium and bring the sauce to a boil while whisking frequently. Stir in ½ teaspoon salt and ⅛ teaspoon pepper, then let boil for 1 minute until thickened. Remove from heat.
- Layer Potatoes: Place a third of the sliced potatoes evenly in the prepared dish. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Pour a third of the cream sauce over the potatoes. Repeat the layering two more times, finishing with the sauce on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and bake for an additional 35 to 45 minutes until the top is golden brown and potatoes are tender when pierced with a fork. Optionally broil for 3 to 4 minutes for a crispier top.
- Rest: 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 don’t require peeling and hold their shape well. If using russet potatoes, peel them as they may not hold together as well.
- Cheese Add-in: You can add up to 2 cups shredded cheese like sharp cheddar or gruyere to the sauce after boiling by removing from heat and whisking in the cheese. Avoid boiling the cheese to prevent separation.
- Herbs: Fresh thyme or minced rosemary can be added to the sauce for extra flavor.
- Make Ahead: Prepare and bake covered for 50-60 minutes, cool completely, refrigerate covered up to 48 hours. Remove from fridge 30 minutes before baking uncovered for 35 to 40 minutes when ready to serve.
Nutrition
- Serving Size: 1 cup
- Calories: 286
- Sugar: 5g
- Sodium: 484mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
