Print

Creamy Scalloped Potatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

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.

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.

Find it online: https://bitezly.com/creamy-scalloped-potatoes-recipe/