Creamy Scalloped Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 45 mins
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Resting Time
15 mins
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Total Time
2 hrs 20 mins
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Servings
6
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Calories
174 kcal
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Course
Side Dish
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Cuisine
International
Creamy Scalloped Potatoes
Description
The Creamy Scalloped Potatoes recipe combines thinly sliced Russet or Yukon Gold potatoes with a creamy sauce enhanced by sautéed onion and garlic. The sauce is thickened with flour and enriched using milk and chicken stock, along with ranch seasoning to add a subtle herbal and savory flavor. Baked covered, the potatoes soften through gentle cooking, then uncovered baking and broiling develops a browned, slightly crispy top layer.
This dish delivers a balance between tender layers of potato and a flavorful, creamy sauce that clings to each slice, absorbing the seasoning well. The ranch seasoning introduces a mild tang and herbaceous note, highlighting the comforting qualities of the potatoes without overwhelming them.
Serve the scalloped potatoes as a hearty side alongside roasted meats or as part of a traditional dinner spread. The recipe’s covered and uncovered baking stages encourage a soft interior with a nicely browned top crust. Using heavy cream or half and half as noted can create a thicker sauce and richer texture if desired.
Note that using a mandolin ensures evenly thin slices for uniform cooking. The recipe’s notes recommend Russet or Yukon Gold varieties for best results, and variations in dairy can adjust creaminess to personal preference. Broiling briefly at the end enhances the color and texture of the surface layer.
Ingredients
- 3 lbs potato See Note 1
- 1 onion halved, large
- 1/4 cup butter
- 2 garlic minced, cloves
- 1/4 cup all-purpose flour
- 2 cups milk (See Note 2)
- 1 cup chicken stock
- 2 tbsp ranch seasoning
- 1/2 tsp salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350˚F. Grease a 9"x13" baking dish with butter or cooking spray.
- Using a mandolin or sharp knife, cut the entire onion and potatoes separately a 1/8" thin. Set aside.
- In a skillet or Dutch oven melt butter and add onion and saute several minutes over medium heat. Add garlic, salt, pepper and saute until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes, stirring to mix thoroughly and cook flour.
- Stir in the milk, chicken stock, Ranch Seasoning and bring to a boil. Lower heat and simmer. Continue to stir with spoon or whisk. Sauce will thicken after 2-3 minutes.
- Layer 1/3 of the potatoes in the bottom of a 9"x13" baking dish and pour 1/3 of the cream sauce sauce over top. Spread evenly using spatula. Repeat layers 2 more times ending with cream sauce on top. Cover with aluminum foil and bake for 45 minutes.
- Uncover and bake for an additional 45 minutes or until golden brown and potatoes are tender. Turn on broiler 3-4 minutes for golden top.
- Allow to rest for 15 minutes before cutting/serving to cool and firm up.
Notes
- Use Russet or Yukon Gold potatoes for the best texture.
- Heavy cream or half and half can replace milk for a richer, thicker sauce.
- Slicing potatoes thinly with a mandolin promotes even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 730mg | 30% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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