Creamy Scalloped Potatoes
Creamy scalloped potatoes are a delicious, rich side dish perfect for family dinners and special occasions, combining layers of thinly sliced potatoes with a creamy sauce for a comforting favorite.
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 9x13-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.
Notes
Serve warm alongside your favorite main course. You can also enjoy them on their own. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage. Reheat in the oven or microwave. Use fresh herbs or cooked bacon for variation.