Description
This classic Scalloped Potatoes recipe features tender, thinly sliced white potatoes layered in a rich, creamy sauce made from butter, sautéed onions, garlic, flour, milk, and chicken broth. Baked to golden perfection, it’s a comforting side dish perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 3 pounds white potatoes, sliced about â…› inch thick
- Salt and pepper to taste
Sauce
- ¼ cup butter
- 1 large onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the scalloped potatoes.
- Prepare Sauce: In a medium saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, sautéing until they become soft and fragrant, about 3 minutes. Stir in the flour and cook for 1-2 minutes to create a roux, which will thicken the sauce.
- Thicken Sauce: Gradually whisk in the milk and chicken broth over low heat, stirring continuously until the mixture is smooth and begins to thicken. Bring the sauce to a boil and cook for 1 minute, then season with salt and pepper to enhance the flavors.
- Assemble Layers: Grease a 9×13 inch baking dish to prevent sticking. Begin layering one-third of the sliced potatoes evenly on the bottom, seasoning lightly with salt and pepper. Pour one-third of the prepared sauce over the potatoes. Repeat the layering process two more times, finishing with a layer of sauce on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 35 to 45 minutes until the potatoes are fully tender and the top is golden brown. For a crispier top, optionally broil the dish for 3 to 4 minutes, watching closely to prevent burning.
- Rest: Remove the scalloped potatoes from the oven and allow the dish to rest for 15 minutes before serving. This helps the sauce thicken slightly and makes the casserole easier to slice and serve.
Notes
- Use a sharp knife or a mandoline to slice the potatoes evenly to ensure even cooking.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Broiling at the end adds a deliciously crispy top layer, but watch carefully to avoid burning.
- Letting the dish rest after baking helps the layers set and improves texture.
