Scalloped Potatoes
User Reviews
5
Scalloped Potatoes
Description
Scalloped Potatoes start with a sauce made by sautéeing butter, onion, and garlic together before incorporating flour as a thickener. Milk and chicken broth are gradually whisked in, then the mixture is brought to a boil and seasoned with salt and black pepper. Potatoes sliced about 1/8-inch thick, preferably waxy types like Yukon gold or red potatoes that can hold their shape without peeling, are layered in a greased baking dish with salt and pepper, then topped with the cream sauce.
The dish is baked covered initially to allow even cooking and sauce absorption, then uncovered to finish browning and thickening. The resulting casserole has tender potato slices immersed in a silky, flavorful sauce with a mild onion and garlic aroma. Cheeses like sharp cheddar or Gruyere can be added gently off heat for additional richness.
Scalloped Potatoes pair well as a side with meats or poultry. They can be made ahead by partially baking, then cooled and refrigerated before final baking just before serving.
For preparation, waxy potatoes retain texture without peeling, and careful layering ensures seasoning throughout. Avoid boiling cheese in the sauce to prevent separation and expect the sauce to thicken further as the dish rests.
Ingredients
- ¼ cup butter salted
- 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
- 3 pounds potato or red potatoes, *see notes, sliced about ⅛-inch thick, Yukon gold variety
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
To Make the Sauce
- In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.
- Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.
- Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.
To Assemble the Potatoes
- Layer ⅓ of the potatoes in the prepared dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
- Repeat the layers, including salt and pepper, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.
- Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
- Allow the potatoes to rest for at least 20 minutes before serving.
Notes
- Use yellow or red waxy potatoes without peeling; russets should be peeled but may not hold shape as well.
- Up to 2 cups shredded cheese (sharp cheddar or Gruyere) can be added off heat to the sauce for richness without curdling.
- Fresh herbs like thyme or rosemary can be added to the sauce if desired.
- Make ahead by baking covered for 50–60 minutes, cooling completely covered, refrigerating up to 48 hours, then reheating uncovered before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286 | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 484mg | 20% |
| Potassium | 1122mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 30.8mg | 34% |
| Calcium | 179mg | 18% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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