If you’ve been craving a cozy, creamy comfort food that makes every bite feel like a warm hug, this Scalloped Potatoes Recipe is exactly what you need. Perfectly tender slices of white potatoes bathed in a rich, savory sauce made from butter, sautéed onions, garlic, and a velvety blend of milk and chicken broth come together to create a dish that’s both elegant and utterly satisfying. Whether you’re serving it as a standout side for holiday feasts or a delightful dinner centerpiece, this recipe never fails to impress with its luscious texture and golden, bubbly top.
Ingredients You’ll Need
This recipe uses staple ingredients that you likely already have on hand, yet each one plays a vital role in making the dish irresistibly creamy, flavorful, and comforting. The combination of butter, garlic, and onion builds a deep savory foundation while the flour, milk, and broth create the perfect smooth sauce that clings tenderly to every potato slice.
- ¼ cup butter: Provides rich flavor and a smooth base for the sauce.
- 1 large onion, diced: Adds subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Offers a fragrant kick without overpowering the dish.
- ¼ cup flour: Helps thicken the sauce into a luscious, creamy consistency.
- 2 cups milk: Contributes creaminess and balances the richness of the butter.
- 1 cup chicken broth: Adds savory depth and a hint of umami that enhances the potatoes.
- ½ teaspoon salt: Essential for seasoning and bringing out all the flavors.
- ¼ teaspoon pepper: Provides a gentle warmth and complexity.
- 3 pounds white potatoes, sliced about ⅛” thick: The star ingredient that soaks up the creamy sauce beautifully.
- Salt and pepper to taste: For seasoning each potato layer perfectly.
How to Make Scalloped Potatoes Recipe
Step 1: Preheat Oven
Start by setting your oven to 350°F. This temperature will allow the potatoes to cook evenly while the sauce thickens and bubbles up to a golden finish.
Step 2: Prepare Sauce
Melt the butter in a medium saucepan over medium-low heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant—about 3 minutes. This step is key to developing the rich, savory base your creamy sauce will have.
Step 3: Thicken Sauce
Sprinkle the flour into the butter, onion, and garlic mixture and stir constantly for 1 to 2 minutes to create a roux. This cooks out the raw flour taste and begins the thickening process. Gradually whisk in the milk and chicken broth, ensuring the sauce becomes smooth and thickens without lumps. Bring to a gentle boil, then cook for an additional minute to achieve a perfect silky texture. Season with salt and pepper to taste.
Step 4: Assemble Layers
Generously grease a 9″x13″ baking dish to prevent sticking. Lay down one-third of the thinly sliced potatoes in an even layer. Sprinkle with salt and pepper, then pour over one-third of your creamy sauce. Repeat the layers twice more, making sure to finish with a luscious layer of sauce to keep everything oh-so-moist and flavorful.
Step 5: Bake
Cover the dish tightly with foil and bake for 45 minutes to cook the potatoes through gently without drying the top. Remove the foil and continue baking for an additional 35 to 45 minutes, until the potatoes are tender when pierced and the top is beautifully golden. If you love a crispy finish, switch the oven to broil for 3 to 4 minutes, watching carefully to avoid burning.
Step 6: Rest
Once out of the oven, let the scalloped potatoes rest for 15 minutes. This crucial step allows the sauce to settle and thicken slightly, making each slice perfectly creamy yet firm enough to serve with ease.
How to Serve Scalloped Potatoes Recipe
Garnishes
While this dish shines beautifully on its own, a sprinkle of fresh chopped parsley, chives, or thyme can add a burst of color and a hint of herbal freshness that complements the creamy richness impeccably.
Side Dishes
Scalloped potatoes pair wonderfully with roasted meats like turkey, chicken, or beef for a classic hearty meal. Light, crisp green salads or steamed vegetables provide a fresh contrast to balance the rich creaminess of the potatoes.
Creative Ways to Present
For a fun twist, serve the scalloped potatoes in individual ramekins topped with breadcrumbs and a touch of cheese, broiled to golden perfection. Or turn leftovers into a gratin-inspired dish by layering with sautéed mushrooms and caramelized onions before reheating.
Make Ahead and Storage
Storing Leftovers
Place any leftover scalloped potatoes in an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers just as delicious as the first serving.
Freezing
You can freeze scalloped potatoes for up to 2 months. Transfer cooled leftovers into a freezer-safe dish or heavy-duty freezer bag. To maintain texture, avoid freezing if the potatoes have been topped with crispy breadcrumbs.
Reheating
Reheat leftovers in a preheated oven at 350°F until warmed through, about 20-30 minutes. Cover loosely with foil to prevent drying out. Alternatively, use a microwave for quick reheating, though the oven method preserves the best texture.
FAQs
Can I use other types of potatoes for this Scalloped Potatoes Recipe?
Yes! While white potatoes are ideal for their creamy texture, Yukon gold or even red potatoes can work well. Just keep in mind that waxier potatoes may hold their shape differently and affect creaminess slightly.
Is there a way to make this recipe vegetarian?
Absolutely. Simply substitute the chicken broth with vegetable broth to keep the rich flavor while making it vegetarian-friendly. The sauce will still be delicious and comforting.
Can I add cheese to this Scalloped Potatoes Recipe?
Definitely! Adding shredded cheddar, Gruyère, or Parmesan into the sauce or on top before baking adds a wonderful savory layer. Start with about 1 to 1½ cups cheese for the best balance.
How thin should I slice the potatoes?
About ⅛ inch thick slices work perfectly for this recipe, allowing for quick and even cooking while creating tender layers that absorb the sauce beautifully.
What can I do if the sauce is too thick or too thin?
If the sauce feels too thick during preparation, whisk in a bit extra milk or broth until you reach the right consistency. If it’s too thin, simmer it a bit longer to reduce and thicken before layering.
Final Thoughts
This Scalloped Potatoes Recipe is one of those timeless dishes that feels like a celebration every time you serve it. The blend of creamy sauce and tender potatoes is pure comfort on a plate, perfect for making memories around the dinner table. I can’t wait for you to try it and share the warm, homey goodness with your favorite people.
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Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic scalloped potatoes recipe features thinly sliced white potatoes layered with a rich, creamy sauce made from butter, onions, garlic, flour, milk, and chicken broth. Baked until tender and golden, this dish makes a comforting and flavorful side perfect for family meals or holiday gatherings.
Ingredients
For the Sauce
- ¼ cup butter
- 1 large onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 2 cups milk
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Potatoes
- 3 pounds white potatoes, sliced about ⅛” thick
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) for proper baking temperature.
- Prepare Sauce: In a medium saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, sautéing until they become soft and fragrant, about 3 minutes.
- Make Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux that will thicken the sauce.
- Thicken Sauce: Gradually whisk in the milk and chicken broth over low heat until the sauce is smooth and thickened. Bring it to a boil and cook for 1 minute. Season with salt and pepper to taste.
- Assemble Layers: Grease a 9”x13” baking dish. Layer one-third of the sliced potatoes evenly on the bottom. Season the layer with salt and pepper, then pour one-third of the sauce over the potatoes. Repeat this process two more times, ending with sauce on top.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes to allow the potatoes to start cooking and absorb the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 35 to 45 minutes, or until the potatoes are tender and the top is golden brown. For a crispier top, you may broil the dish for 3 to 4 minutes, watching carefully to prevent burning.
- Rest: Remove the scalloped potatoes from the oven and allow it to rest for 15 minutes. This resting period helps the sauce to set and makes serving easier.
Notes
- Slice potatoes uniformly about ⅛ inch thick for even cooking.
- Use full-fat milk for a creamier sauce; whole milk is recommended.
- Chicken broth adds depth of flavor, but vegetable broth can be used for a vegetarian version.
- To make the dish ahead, assemble and refrigerate unopened for up to 24 hours; add 10-15 minutes to baking time if baking from cold.
- Broiling at the end is optional but enhances the texture with a deliciously crispy top layer.
