Creamy Scalloped Potatoes
Thin sliced white potatoes layered with an onion and garlic cream sauce and baked until tender and golden.
Equipment
- Baking dish 9 by 13 inches
- Saucepan
- Mandoline or sharp knife
- Aluminum foil
Ingredients
Main Ingredients
- 3 lb white potatoes peeled, sliced 1/4 inch thick
- 1 large onion diced
- 2 cloves garlic minced
- 6 tbsp unsalted butter
- 6 tbsp all purpose flour
- 2 cup whole milk
- 1 cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Slice the potatoes 1/4 inch thick and grease a 9 by 13 inch dish.
- Roux. Cook the onion and garlic in the butter for 3 minutes, then whisk in the flour for 2 minutes.
- Sauce. Whisk in the milk and broth, boil until thick, and season with salt and pepper.
- Layer. Spread half the potatoes and half the sauce in the dish, then repeat.
- Bake. Bake covered at 350 F for 45 minutes and uncovered for 35 to 45 minutes. Rest 15 minutes.
Notes
Substitutions: Use vegetable broth, or add 1 cup shredded cheddar over the top.
Tips: Slice evenly so all pieces cook at the same speed.
Storage: Refrigerate for 3 to 4 days. Freezing is not recommended.
Nutrition does not include the optional cheese.