Scalloped Potatoes Recipe
Scalloped potatoes are a delicious and comforting dish that can be a centerpiece for any meal. They consist of tender potatoes layered with a creamy sauce and baked until they are golden brown. This dish is perfect for gatherings, family dinners, or just a cozy evening at home.
Why Make This Recipe
Making scalloped potatoes is a wonderful way to elevate a simple potato dish into something special. The creamy sauce adds richness, while the layers of potatoes provide a satisfying texture. It’s easy to prepare, can be made ahead of time, and pairs well with a variety of meats and vegetables. Plus, it’s a crowd-pleaser that everyone loves!
How to Make Scalloped Potatoes
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
- ½ teaspoon salt (divided)
- ⅛ teaspoon black pepper (divided)
- 3 pounds Yukon gold or red potatoes, sliced about ⅛-inch thick
- ¾ teaspoon salt (divided)
- ¼ teaspoon black pepper (divided)
Directions:
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion begins to soften, about 3 to 4 minutes.
- Stir in the flour and cook for an additional 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk and chicken broth, adding a little liquid at a time and whisking constantly until smooth. The mixture will be thick initially; continue adding liquid and whisking until all is combined.
- Increase the heat to medium and bring the sauce to a boil while whisking continuously. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute to thicken.
- 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 the layering process two more times, seasoning each layer and finishing with sauce.
- Cover the dish tightly with aluminum foil and bake for 45 minutes at 350°F.
- Remove the foil and bake for an additional 35 to 45 minutes until the potatoes are tender and the top is golden brown. Optionally, broil for 3 to 4 minutes for a crispier top.
- Let the scalloped potatoes rest for at least 20 minutes before serving to allow the sauce to thicken and flavors to meld.
How to Serve Scalloped Potatoes
Scalloped potatoes can be served as a side dish with roasted chicken, grilled meats, or a fresh salad. They also go well with holiday meals like Thanksgiving or Christmas. Garnish with parsley or chives for added flavor and presentation.
How to Store Scalloped Potatoes
To store leftover scalloped potatoes, allow them to cool completely. Place them in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, place them in the oven or microwave until heated through.
Tips to Make Scalloped Potatoes
- Use a mandoline slicer for even potato slices.
- Feel free to add cheese to the layers for a cheesy variation.
- Make sure to let the dish rest before serving to improve texture.
Variation
You can make a cheesy scalloped potato dish by adding shredded cheese, like cheddar or Gruyere, between the layers. This adds richness and flavor that is sure to impress your guests!
FAQs
1. Can I use different types of potatoes?
Yes, you can use other potatoes like Russet or red potatoes. Yukon gold potatoes are recommended for their creamy texture.
2. Can I make scalloped potatoes ahead of time?
Yes! You can prepare the dish up to the baking step, cover it, and refrigerate it. When you’re ready to bake, just add about 10-15 minutes to the cooking time.
3. How can I make this recipe vegetarian?
You can substitute chicken broth with vegetable broth to make this dish vegetarian-friendly. The taste will still be delicious!
Enjoy making and sharing your scalloped potatoes! They are sure to become a beloved recipe in your kitchen.
Scalloped Potatoes
Ingredients
For the cream sauce
- ¼ cup salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour to remove the raw flour taste
- 2 cups milk whole milk recommended
- 1 cup chicken broth
- ½ teaspoon salt divided
- ⅛ teaspoon black pepper divided
For the layered potatoes
- 3 pounds Yukon gold or red potatoes, sliced about ⅛-inch thick alternatively, use Russet potatoes
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper divided
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion begins to soften, about 3 to 4 minutes.
- Stir in the flour and cook for an additional 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk and chicken broth, adding a little liquid at a time and whisking constantly until smooth.
- Increase the heat to medium and bring the sauce to a boil while whisking continuously. Stir in ½ teaspoon salt and ⅛ teaspoon pepper.
- Allow the sauce to boil for 1 minute to thicken.
Layering and Baking
- 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 the layering process two more times, seasoning each layer and finishing with sauce.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 35 to 45 minutes until the potatoes are tender and the top is golden brown.
- Optionally, broil for 3 to 4 minutes for a crispier top.
- Let the scalloped potatoes rest for at least 20 minutes before serving.
