Description
Creamy and comforting scalloped potatoes made with tender Yukon gold or red potatoes layered in a rich, savory cream sauce flavored with onion and garlic, then baked to a golden brown. This classic side dish is perfect for family dinners and special occasions alike.
Ingredients
Units
Scale
Potatoes
- 3 pounds Yukon gold potatoes or red potatoes, sliced about 1/8-inch thick
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 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside for assembling the potatoes.
- Make the Sauce: In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 more minutes to form a roux. Gradually whisk in the milk and chicken broth a little at a time, ensuring a smooth mixture. Increase heat to medium and bring the sauce to a boil, whisking constantly. Stir in ½ teaspoon salt and ⅛ teaspoon pepper, and let it boil for 1 minute until slightly thickened.
- Layer the Potatoes: Place one-third of the sliced potatoes into the prepared baking dish. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour one-third of the cream sauce evenly over the potatoes. Repeat this layering two more times, finishing with the sauce on top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 45 minutes at 350°F to allow the potatoes to cook through and absorb flavors.
- Bake Uncovered: Remove the foil and continue to bake for an additional 35 to 45 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. For a crispy top, broil for 3-4 minutes if desired.
- Rest Before Serving: Allow the scalloped potatoes to rest for at least 20 minutes before serving to let the sauce thicken and the flavors meld perfectly.
Notes
- Potatoes: Yellow or red potatoes do not need to be peeled. Russet potatoes should be peeled but may not hold their shape as well as waxy potatoes.
- Cheese Addition: Up to 2 cups of shredded cheese like sharp cheddar or gruyere can be stirred into the sauce after boiling and removed from heat. Avoid boiling after adding cheese to prevent separation.
- Herbs: Fresh thyme or minced rosemary can be added to the sauce for additional flavor.
- Make Ahead: Prepare and assemble as directed. Bake covered for 50-60 minutes, cool completely, cover, and refrigerate up to 48 hours. Before serving, remove from fridge 30 minutes prior and bake uncovered 35-40 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 286 kcal
- Sugar: 5 g
- Sodium: 484 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 30 mg
