Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy, savory sauce made with butter, onion, garlic, flour, milk, and chicken broth. Perfectly seasoned and baked to golden perfection, this comforting side dish makes an excellent accompaniment for any meal.
Ingredients
Scale
For the Sauce
- ¼ cup salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 ¼ teaspoons salt, divided
- ½ teaspoon black pepper, divided
For the Potatoes
- 3 pounds Yukon gold potatoes (or red potatoes), sliced about â…›-inch thick
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease a casserole dish with butter or non-stick spray and set aside to prevent sticking.
- Make the Sauce: In a large skillet or saucepan, melt the salted butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the onion mixture and whisk continuously for 2 minutes to form a roux. Gradually add the milk and chicken broth while whisking to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Remove from heat.
- Assemble the Dish: Layer half of the sliced potatoes evenly in the greased casserole dish. Pour half of the sauce over the potatoes, spreading evenly. Repeat with the remaining potatoes and sauce. Sprinkle the remaining ¼ teaspoon salt and ¼ teaspoon black pepper on top for added seasoning.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Rest and Serve: Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set slightly. Serve warm as a delicious side dish.
Notes
- You can use red potatoes instead of Yukon gold potatoes for a slightly different texture and flavor.
- Slicing the potatoes thinly (about â…›-inch thick) ensures even cooking and a creamy final dish.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Allowing the dish to rest before serving helps the sauce thicken and makes portioning easier.
