Description
A creamy and comforting classic, Scalloped Potatoes are thinly sliced Yukon gold potatoes baked in a rich, buttery sauce infused with onions, garlic, milk, and chicken broth. Perfect as a hearty side dish for family dinners or special occasions, this recipe yields tender, flavorful layers baked to golden perfection.
Ingredients
Scale
For the 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
For the Potatoes
- 3 pounds Yukon gold potatoes (or red potatoes), sliced about â…›-inch thick
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a casserole dish to prevent sticking and set it aside while preparing the rest of the ingredients.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the diced yellow onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes. This step builds the flavorful base for the sauce.
- Make Roux and Sauce: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste. Gradually whisk in the milk and chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, continuing to stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper during cooking to enhance the flavor.
- Layer Potatoes and Sauce: Arrange a layer of the thinly sliced potatoes evenly in the prepared casserole dish. Pour a portion of the sauce over the potatoes to cover them. Repeat layering potatoes and sauce, finishing with a sauce layer on top. Use all the potatoes and sauce evenly distributed.
- Season Top and Cover: Sprinkle the remaining ¼ teaspoon salt and ¼ teaspoon black pepper over the top layer for balanced seasoning. Cover the casserole dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the covered casserole dish in the preheated oven. Bake for 80 minutes or until the potatoes are fork-tender and the sauce is bubbling. Removing the foil for the last 10 minutes can allow the top to brown slightly if desired.
- Cool and Serve: After baking, let the scalloped potatoes rest for 5-10 minutes before serving to allow the sauce to thicken slightly. Serve warm as a delicious accompaniment to your meal.
Notes
- You can use red potatoes as an alternative to Yukon gold potatoes, but Yukon gold offers a creamier texture.
- For a richer flavor, substitute half the milk with heavy cream.
- Make sure to slice potatoes uniformly about â…› inch thick for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make it vegetarian, substitute chicken broth with vegetable broth.
