Scalloped Potatoes
User Reviews
5
Scalloped Potatoes
Description
This recipe creates a creamy sauce starting with a roux of butter, diced onion, and minced garlic sautéed until softened. Flour is added to form the roux, which is then gradually blended with heavy cream and chicken stock to form a smooth, thickened sauce. Thinly sliced russet potatoes are layered in a baking dish, with the sauce poured over each layer in thirds, ensuring even coating and creaminess throughout. The dish is initially baked covered to soften the potatoes, then uncovered for additional baking to achieve tenderness and lightly browned edges.
The result is tender potatoes with a rich, creamy texture without overt heaviness, enhanced by subtle onion and garlic flavor. Fresh parsley garnish adds a fresh herbal note. This preparation is a traditional accompaniment suited for roasted meats or holiday meals. The recipe advises using about 5 to 7 medium russets to obtain enough slices for the layered casserole.
Ingredients
- ½ cup butter unsalted
- 1 large yellow onion peeled and diced (about 1 1/2 cups)
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 1 cup chicken stock low-sodium
- 7 cups russet potato peeled and thin sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- parsley chopped, for garnish, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat. Add in onions and garlic and cook until soft, about 5 minutes.
- Add in the all-purpose flour to make a roux and cook for 2 minutes. Turn the heat down to medium-low
- Pour 2/3 cup of heavy cream and 1/3 cup of chicken stock into the the roux while whisking. Add more of each liquid once the previous addition has been incorporated. The sauce will start to bubble, whisking often until the sauce thickens.
- Spray a 9-inch x 13-inch baking dish with non-stick cookign spray. Place 1/3 of the sliced potatoes in an even layer in the bottom of the baking dish. Top with 1 cup of the sauce. Repeat with another 1/3 of the potatoes and 1 cup of sauce two more times.
- Cover the baking dish with foil and bake for 45 minutes.
- Then carefully remove the foil and bake until the potatoes are fork soft, about another 20-25 minutes longer. If desired, you can broil the potatoes for 2-3 minutes to get those golden brown bubbles on top.
- Remove from the oven and let rest for 5-10 minutes before serving warm. (Letting the potatoes rest will help the sauce thicken back up a bit and not be so runny.) Sprinkle with a little chopped parsley if desired.
Notes
- Use 5 to 7 medium-sized russet potatoes (about 2.5 pounds) to yield 7 cups of sliced potatoes for layering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 98mg | 33% |
| Sodium | 325mg | 14% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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