5 from 21 votes
Scalloped Potatoes
Scalloped Potatoes are thinly sliced russet potatoes baked in a creamy sauce made from butter, onion, garlic, flour, heavy cream, and chicken stock. This classic side dish offers rich, velvety layers with a tender texture and mild seasoning, garnished with fresh parsley to add herbaceous brightness.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings:
8
Calories:
436 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
Notes
- Use 5 to 7 medium-sized russet potatoes (about 2.5 pounds) to yield 7 cups of sliced potatoes for layering.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 436
% 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.