Creamy scalloped potatoes are a delicious side dish that everyone loves. Perfect for family dinners or special occasions, they are rich, creamy, and full of flavor. With layers of thinly sliced potatoes smothered in a creamy sauce, this dish will impress all your guests and leave them asking for seconds!
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Why Make This Recipe
This recipe for creamy scalloped potatoes is easy to follow and requires simple ingredients that you may already have in your kitchen. It’s a crowd-pleaser that pairs well with meat, vegetables, or on its own as a hearty dish. Plus, the creamy texture and tasty flavor make it a comfort food favorite.
How to Make Creamy Scalloped Potatoes
Ingredients
- 1 cup butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth (or vegetable broth)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds white potatoes, thinly sliced (about 1/4 inch thick)
- Additional salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- In a pan over medium heat, melt the butter.
- Add the diced onion and garlic, and sauté for about 3 minutes.
- Stir in the flour and cook for 1 to 2 minutes.
- Lower the heat and slowly whisk in the milk and broth.
- Increase the heat slightly, stirring until the sauce thickens and begins to boil.
- Season with salt and pepper. Let it boil for an additional minute to fully thicken.
- Grease a 9×13-inch baking dish.
- Layer half of the sliced potatoes in the dish and season with salt and pepper.
- Pour half of the sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
- Cover with foil and bake for 45 minutes.
- Uncover and bake for another 35 to 45 minutes, until bubbly and golden.
- Optional: Broil for 3 to 4 minutes for a crisp top.
- Let the dish rest for 15 minutes before serving.
How to Serve Creamy Scalloped Potatoes
Serve creamy scalloped potatoes warm as a side dish alongside your favorite main course. They go perfectly with roasted meats, grilled chicken, or a fresh salad. You can also enjoy them on their own for a cozy meal!
How to Store Creamy Scalloped Potatoes
To store leftover creamy scalloped potatoes, let them cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Creamy Scalloped Potatoes
- Use a mandoline slicer for evenly sliced potatoes that cook evenly.
- Feel free to experiment with different cheeses added to the sauce for extra flavor.
- Let the dish rest after baking; this will help the sauce set a little for easier serving.
Variation
You can add cooked bacon or ham for a meaty twist. Adding fresh herbs like thyme or rosemary can also enhance the flavor.
FAQs
1. Can I make creamy scalloped potatoes ahead of time?
Yes, you can prepare the dish a day in advance. Just assemble it without baking, cover it, and store it in the refrigerator. Bake it when you’re ready to serve.
2. How do I know when the potatoes are done?
The potatoes are done when they are tender and the top is golden brown and bubbly. You can also poke them with a fork to check for tenderness.
3. Can I use a different type of potato?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes. Just remember that cooking times may vary slightly.
Creamy Scalloped Potatoes
Ingredients
For the sauce
- 1 cup butter Unsalted butter is preferred.
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup all-purpose flour
- 2 cups milk Whole milk or 2% milk works well.
- 1 cup chicken broth (or vegetable broth)
- ¼ teaspoon salt Plus additional salt to taste.
- ¼ teaspoon pepper Plus additional pepper to taste.
For the potatoes
- 3 pounds white potatoes, thinly sliced (about 1/4 inch thick) Use a mandoline slicer for evenly sliced potatoes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a pan over medium heat, melt the butter.
- Add the diced onion and garlic, and sauté for about 3 minutes.
- Stir in the flour and cook for 1 to 2 minutes.
- Lower the heat and slowly whisk in the milk and broth.
- Increase the heat slightly, stirring until the sauce thickens and begins to boil.
- Season with salt and pepper. Let it boil for an additional minute to fully thicken.
- Grease a 9×13-inch baking dish.
Assembly
- Layer half of the sliced potatoes in the dish and season with salt and pepper.
- Pour half of the sauce over the potatoes.
- Repeat with the remaining potatoes and sauce.
Baking
- Cover with foil and bake for 45 minutes.
- Uncover and bake for another 35 to 45 minutes, until bubbly and golden.
- Optional: Broil for 3 to 4 minutes for a crisp top.
- Let the dish rest for 15 minutes before serving.
