Scalloped Potatoes
Creamy, cozy, and irresistibly golden on top, Scalloped Potatoes are the ultimate comfort food side dish.
Servings: 8 servings
Calories: 310kcal
Equipment
- Baking Dish
- Saucepan
- Mandoline
Ingredients
Ingredients
- ¼ cup Butter
- 1 large Onion, diced
- 2 cloves Garlic, minced
- ¼ cup All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth (or vegetable broth for vegetarian option)
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 3 pounds White or Yukon Gold potatoes, sliced ⅛ inch thick
- Salt and pepper to taste (for seasoning layers)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- 2. In a saucepan, melt butter over medium-low heat. Add diced onion and garlic; cook until soft, about 3 minutes.
- 3. Stir in flour and cook for 1–2 minutes. Slowly whisk in milk and broth, allowing mixture to thicken between additions.
- 4. Bring to a gentle boil, whisking constantly. Boil for 1 minute, then remove from heat. Stir in salt and pepper.
- 5. Layer ⅓ of the sliced potatoes in the baking dish, season with salt and pepper, and top with ⅓ of the sauce. Repeat layers two more times.
- 6. Cover with foil and bake for 45 minutes. Uncover and continue baking for 35–45 more minutes, until golden and potatoes are tender.
- 7. For a crisp top, broil uncovered for 3–4 minutes at the end, watching closely.
- 8. Let rest 15 minutes before serving for easier slicing and better texture.
Notes
Use a mandoline for evenly sliced potatoes. Make ahead by assembling the dish up to one day in advance—just increase baking time slightly if chilled. For a cheesy version, add 1–2 cups shredded cheddar or Gruyère to the sauce.
Nutrition
Calories: 310kcal | Fat: 14g