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
Scale
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.
