Creamy Scalloped Potatoes Recipe

If you are craving a dish that perfectly balances rich comfort with elegant simplicity, this Creamy Scalloped Potatoes Recipe is going to steal your heart. Layers of thinly sliced Yukon gold potatoes are bathed in a luscious, velvety sauce made from butter, aromatic onions, garlic, and a creamy blend of milk and chicken broth, all baked to golden perfection. Every forkful offers a dreamy texture that melts in your mouth and a flavor so warm and inviting, it feels like a big, cozy hug on a plate. Whether it’s a holiday feast or a simple weeknight dinner, this recipe never fails to impress and satisfy in the most delightful way.

Ingredients You’ll Need

This Creamy Scalloped Potatoes Recipe relies on a handful of straightforward ingredients that play crucial roles in creating its magic. Each one is chosen not only for taste but also for how it contributes texture and color, helping you craft a dish that’s as beautiful as it is delicious.

• Salted butter: Provides richness and a silky texture that forms the foundation of the sauce.
• Large yellow onion (diced): Adds a natural sweetness and depth that balances the creaminess.
• Garlic cloves (minced): Infuses a subtle aromatic warmth that elevates the entire dish.
• All-purpose flour: Thickens the sauce to that perfect velvety consistency without heaviness.
• Milk: Brings creaminess and moisture essential for tender potatoes.
• Chicken broth: Adds savory richness enhancing the sauce’s flavor complexity.
• Salt (1 ¼ teaspoon, divided): Seasons every layer properly to make each bite flavorful.
• Black pepper (½ teaspoon, divided): Introduces subtle spice that rounds out the taste.
• Yukon gold potatoes (3 pounds, sliced about ⅛-inch thick): Chosen for their creamy texture and beautiful color when baked.

How to Make Creamy Scalloped Potatoes Recipe

Step 1: Prepare Your Oven and Dish

Start by preheating your oven to 350 degrees Fahrenheit to get it nice and ready for baking. Don’t forget to grease your casserole dish well to ensure those tender potato slices don’t stick and cook evenly throughout.

Step 2: Create the Flavorful Sauce Base

In a large saucepan over medium-low heat, melt your salted butter and gently sauté diced onions and minced garlic. This softens them just enough to release their sweetness and fragrance without browning. Stir in the all-purpose flour and cook for about two minutes – this step cooks out the raw flour taste and starts building that creamy texture we love in the sauce.

Step 3: Whisk in the Liquid Ingredients

Slowly blend in the milk and chicken broth mixture, gradually adding it to avoid lumps. Keep whisking to ensure a smooth and silky sauce. The sauce will start thick and gelatinous but keep going; as you add all your liquid and bring it to a gentle boil, it will transform into the perfect creamy consistency you want in a scalloped potato dish. Don’t forget to season with half of your salt and pepper at this point to build savory layers of flavor.

Step 4: Layer the Potatoes and Sauce

Begin assembling by layering a third of your thinly sliced potatoes in the prepared dish. Sprinkle a quarter teaspoon of salt and an eighth of a teaspoon of pepper on top before pouring over a third of the sauce. Repeat this layering process two more times, finishing with a generous pour of the creamy sauce on top to coat every slice beautifully.

Step 5: Bake Low and Slow

Cover your casserole with aluminum foil so the potatoes cook thoroughly and absorb all the flavors without drying out. Bake covered for 45 minutes, then remove the foil to allow the top to turn golden and inviting while baking for an additional 35 to 45 minutes. If you want that final golden, bubbly finish, a quick broil for three to four minutes works wonders. Finally, let the dish rest for at least 20 minutes before serving to let the sauce thicken up perfectly.

How to Serve Creamy Scalloped Potatoes Recipe

Garnishes

Fresh herbs like chopped parsley or chives add a pop of color and a burst of freshness that beautifully contrasts the rich creaminess. A sprinkle of shredded sharp cheddar or Parmesan just before the final broil can add an irresistible savory crust too.

Side Dishes

These scalloped potatoes pair wonderfully with roasted meats like turkey, chicken, or beef. For a lighter complement, try a crisp green salad tossed in lemon vinaigrette to balance the dish’s indulgence nicely.

Creative Ways to Present

For a more elegant touch, serve the scalloped potatoes in individual ramekins or shallow baking dishes. This adds a charming personal touch whether you’re hosting a dinner party or treating yourself to a special meal at home.

Make Ahead and Storage

Storing Leftovers

This Creamy Scalloped Potatoes Recipe stores beautifully in an airtight container in the refrigerator for up to four days. The flavors meld even more deeply overnight, making leftovers a treat to look forward to.

Freezing

You can freeze the baked dish by wrapping it tightly with plastic wrap and foil. To maintain the best texture, thaw it overnight in the refrigerator before reheating. Avoid freezing if you want to preserve the same fresh-baked creaminess, as the potatoes may become a bit watery after freezing.

Reheating

Reheat leftovers gently in the oven at 350 degrees Fahrenheit covered with foil to prevent drying out, until warmed through. Microwaving works in a pinch but can sometimes affect the creamy texture.

FAQs

Can I use different potatoes for this recipe?

Absolutely! Yukon gold are preferred for their creamy texture and buttery flavor, but red potatoes can also work well. Just make sure to slice them evenly to ensure uniform cooking.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based margarine and use almond or oat milk along with vegetable broth instead of chicken broth. Keep in mind the flavor will be different but still delicious.

How thin should I slice the potatoes?

Slicing about ⅛-inch thick is ideal. This thickness allows the potatoes to cook evenly and absorb the creamy sauce without turning mushy or undercooked.

Can I prepare the dish ahead and bake later?

Yes, you can assemble the dish up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready, bake it following the same instructions but add a little extra time to ensure it’s heated through.

What can I use instead of chicken broth?

Vegetable broth is a great substitute if you prefer a vegetarian option. It keeps the dish flavorful without the meat base, and it’s readily available or easy to make at home.

Final Thoughts

This Creamy Scalloped Potatoes Recipe is one of those dishes that bring a comforting smile to anyone lucky enough to taste it. It’s simple enough for a weeknight but elegant enough for special occasions. I promise once you try it, it’ll become your go-to side for gatherings and quiet dinners alike. So go on, grab those potatoes, and get ready to savor every luscious, creamy bite!

Creamy Scalloped Potatoes Recipe

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Deliciously creamy scalloped potatoes made with layers of thinly sliced Yukon gold potatoes, a rich onion-garlic cream sauce, and baked to golden perfection. This classic side dish is perfect for family dinners or holiday gatherings, offering a comforting blend of tender potatoes and savory flavors.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Potatoes

• 3 pounds Yukon gold potatoes (or red potatoes, sliced about ⅛-inch thick)

Sauce

• ¼ cup salted butter
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)
• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 ¼ teaspoon salt (divided)
• ½ teaspoon black pepper (divided)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly and set it aside to be ready for assembling the scalloped potatoes.
2. Make the Sauce: In a large saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, cooking until the onion softens and becomes translucent, about 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes to create a roux.
3. Add Liquids: Gradually whisk in the milk and chicken broth mixture a little at a time, ensuring each addition is fully incorporated before adding more. The mixture will thicken slowly; continue whisking to keep it smooth.
4. Simmer Sauce: Increase heat to medium and bring the sauce to a gentle boil while whisking continuously. Add ½ teaspoon salt and ⅛ teaspoon black pepper, then allow the sauce to boil for 1 minute to thicken properly. Remove from heat.
5. Layer Potatoes: Arrange one-third of the sliced potatoes in the prepared casserole dish. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper. Pour one-third of the cream sauce evenly over the potatoes.
6. Repeat Layers: Repeat the layering process two more times, seasoning each layer with salt and pepper, and pouring the sauce on top. Finish with a layer of sauce on top. Cover the dish tightly with aluminum foil.
7. Bake Covered: Place the covered casserole dish in the preheated oven and bake for 45 minutes. This allows the potatoes to start cooking through and the flavors to meld.
8. Bake Uncovered: Remove the foil and continue baking for an additional 35 to 45 minutes, or until the top is golden brown and the potatoes are fork-tender throughout.
9. Optional Broil: For a crispier and more golden top, broil the scalloped potatoes for 3 to 4 minutes. Watch closely to avoid burning.
10. Rest Before Serving: Allow the baked scalloped potatoes to rest for at least 20 minutes before serving. This helps the sauce thicken and makes slicing easier.

Notes

• You can substitute Yukon gold potatoes with red potatoes if preferred, but avoid waxy potatoes like new potatoes for best texture.
• Use a mandoline slicer to get uniform ⅛-inch thick potato slices for even cooking.
• Make sure to rest the dish before serving so the sauce sets and holds the layers better.
• This dish can be prepared a day ahead and reheated in the oven covered for about 20 minutes at 350°F.