Scalloped Potatoes

Name: Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 9 cups
Ingredients: 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)*; 6 1/2 tsp salt, divided; 5 Tbsp salted butter*; 5 Tbsp all-purpose flour*; 2 cups milk*; 1 cup chicken broth*; 1/4 tsp black pepper, freshly ground; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1 pinch nutmeg; 1 pinch cayenne pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
9 cups
Calories
223 kcal
Course
Dinner
Cuisine
American

Scalloped Potatoes

Robert Zimmerman

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These rich and creamy scalloped potatoes are the perfect comfort food side dish to pair with your holiday meal or any weeknight dinner!

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Ingredients

Servings

3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.59
6 1/2 tsp salt, divided $0.18
5 Tbsp salted butter* $0.70
5 Tbsp all-purpose flour* $0.04
2 cups milk* $0.50
1 cup chicken broth* $0.16
1/4 tsp black pepper, freshly ground $0.01
1/4 tsp onion powder $0.03
1/4 tsp garlic powder $0.03
1 pinch nutmeg $0.01
1 pinch cayenne pepper $0.01

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Instructions

Place a rack in the center of your oven and preheat to 350°F. Grease a 9x9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
Layer half of the potatoes in the pan and cover with half of the sauce.
Repeat the layering process for the final layer.
Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.

Notes

*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute butter with cooking oil or vegan butter.
*Substitute butter with cooking oil or vegan butter.
*If you can't do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*If you can't do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
*
Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
* Substitute chicken stock with vegetable broth if you prefer.
* Substitute chicken stock with vegetable broth if you prefer.