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Scalloped Potatoes

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Creamy scalloped potatoes layered with tender Yukon gold potatoes and a rich homemade onion and garlic sauce. Baked until golden and perfectly tender.

Ingredients

  • 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 teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 3 pounds Yukon gold potatoes (or red potatoes, sliced about ⅛-inch thick)

Instructions

  1. Preheat the oven to 350°F. Grease a casserole dish and set aside.
  2. 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.
  3. Combine the milk and chicken broth. Gradually add the mixture to the flour mixture, whisking until smooth after each addition. The sauce will be very thick at first, so continue adding a little liquid at a time while whisking.
  4. Once all the liquid has been added, increase the heat to medium and bring the sauce to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper and boil for 1 minute.
  5. Layer ⅓ of the sliced potatoes in the prepared dish. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, then pour ⅓ of the sauce over the potatoes.
  6. Repeat the layers twice more, seasoning the potatoes with the remaining salt and pepper and ending with a layer of sauce.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 35 to 45 minutes, or until the potatoes are tender and the top is golden brown. Broil for 3 to 4 minutes if additional browning is desired.
  9. Allow the scalloped potatoes to rest for at least 20 minutes before serving.

Notes

  • Yukon gold potatoes are ideal, but red potatoes can be substituted.
  • Slice the potatoes about ⅛-inch thick for even cooking.
  • For a more deeply browned top, broil the potatoes for 3 to 4 minutes after baking.
  • Let the potatoes rest for at least 20 minutes before serving so the sauce can thicken and the layers can set.

Nutrition

Find it online: https://yumfamilyrecipes.com/scalloped-potatoes/