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Creamy Scalloped Potatoes with Onion and Garlic Recipe

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4.4 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 6 servings

Description

This classic Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy, savory sauce made with butter, onions, garlic, milk, and chicken broth. Layered and seasoned perfectly, this comforting side dish emerges golden and tender after baking, making it ideal for family dinners or holiday meals.

Ingredients

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
  • ¾ teaspoon salt, divided (1¼ teaspoon total, split)
  • ⅜ teaspoon black pepper, divided (½ teaspoon total, split)

For the Potatoes

  • 3 pounds Yukon gold potatoes (or red potatoes), sliced about ⅛-inch thick

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a casserole dish with butter or cooking spray and set it aside to prepare for layering.
  2. Make the Sauce: In a large saucepan over medium-low heat, melt the butter. 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.
  3. Add Liquids: Gradually whisk in the milk and chicken broth mixture, adding a little at a time to keep the sauce smooth. Initially thick, continue whisking as you incorporate all the liquid until fully combined.
  4. Simmer the Sauce: Increase heat to medium, bringing the sauce to a boil while whisking constantly. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper. Let it boil for 1 minute to thicken.
  5. Layer the Potatoes: Place one-third of the sliced potatoes in the casserole dish. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper. Pour one-third of the cream sauce over the potatoes.
  6. Repeat Layers: Add another one-third of the potatoes, season with salt and pepper as before, and cover with another one-third of the sauce. Finish with the last of the potatoes, season, and top with the remaining sauce.
  7. Bake Covered: Cover the dish tightly with aluminum foil and bake for 45 minutes to allow the potatoes to cook through in the creamy sauce.
  8. Bake Uncovered: Remove the foil and continue baking uncovered for 35-45 minutes or until the potatoes are tender and the top is golden brown. For an extra golden crust, broil the potatoes for 3-4 minutes if desired.
  9. Rest Before Serving: Let the scalloped potatoes rest for at least 20 minutes after baking to allow the sauce to set and flavors to meld before serving.

Notes

  • You can substitute Yukon gold potatoes with red potatoes if preferred; ensure they are sliced about ⅛-inch thick for even cooking.
  • Thin slicing is key to ensure the potatoes cook thoroughly and absorb the sauce flavors.
  • If you want a vegetarian version, replace chicken broth with vegetable broth.
  • Broiling at the end is optional but gives a lovely golden brown top layer.
  • Allowing the dish to rest enhances texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/creamy-scalloped-potatoes-with-onion-and-garlic-recipe/