Description
Classic scalloped potatoes are a creamy, cheesy baked side dish featuring thinly sliced Yukon gold or red potatoes layered with a rich onion-garlic cream sauce and baked until golden and tender. This comforting casserole is perfect for holiday dinners or cozy family meals.
Ingredients
Units
Scale
Potatoes
- 3 pounds Yukon gold potatoes or red potatoes, sliced about 1/8-inch thick
Sauce
- 1/4 cup salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 1/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish to ensure the scalloped potatoes don’t stick during baking.
- Make the Sauce: In a large saucepan, melt the butter over medium-low heat. Add diced onion and minced garlic, cooking until the onion softens, about 3 to 4 minutes. Stir in the flour and cook for 2 more minutes to form a roux. Gradually whisk in the milk and chicken broth a little at a time, ensuring the mixture is smooth and thickens. Increase the heat to medium and bring the sauce to a boil while whisking continuously. Stir in ½ teaspoon salt and ⅛ teaspoon pepper, then let the sauce boil for 1 minute.
- Assemble the Potatoes: Layer one-third of the sliced potatoes in the prepared baking dish. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour one-third of the cream sauce over the potatoes. Repeat this layering process twice more, finishing with the cream sauce on top. Cover the dish tightly with aluminum foil.
- Bake Covered: Place the covered dish in the preheated oven and bake for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 35 to 45 minutes until the potatoes are tender and the top is golden brown. For a crispier top, you can broil the potatoes for 3 to 4 minutes, watching closely to avoid burning.
- Rest and Serve: Let the scalloped potatoes rest for at least 20 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Potatoes: Yellow or red potatoes do not need peeling. If using russet potatoes, peel them as they may not hold their shape well.
- Cheese: You can add up to 2 cups of shredded cheese (sharp cheddar or Gruyere recommended) to the sauce after removing it from heat. Do not boil the sauce after adding cheese to prevent separation.
- Herbs: Fresh thyme or minced rosemary can be added to the sauce for additional flavor.
- To Make Ahead: Assemble and bake covered for 50-60 minutes, cool completely, then refrigerate up to 48 hours. When ready to serve, bring to room temperature for 30 minutes and bake uncovered for 35-40 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 5g
- Sodium: 484mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg
