Scalloped Potatoes
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Why Make This Recipe
Scalloped potatoes are a classic comfort food dish that everyone loves. They are creamy, cheesy, and packed with delicious flavor. This easy recipe is perfect for family dinners, special occasions, or just when you’re craving something warm and hearty. Making scalloped potatoes is simple, and they can easily please a crowd.
How to Make Scalloped Potatoes
Ingredients:
- 1/4 cup butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 pounds white potatoes, sliced about 1/8” thick
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- To make the sauce, melt butter in a large skillet over medium-low heat. Add diced onion and minced garlic. Cook until the onion is soft, about 3 minutes.
- Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
- Lower the heat and gradually add the milk and chicken broth, just a little at a time, whisking to avoid lumps. The mixture will thicken; keep adding liquid slowly and whisking until smooth.
- Once all the liquid is added, bring the sauce to a boil over medium heat, whisking continuously. Stir in the salt and pepper, and allow it to boil for 1 minute.
- Grease a 9×13 inch baking dish. Layer 1/3 of the sliced potatoes in the dish. Season them with salt and pepper.
- Pour 1/3 of the cream sauce over the potatoes. Repeat the layers two more times, finishing with the cream sauce on top.
- Cover the dish with foil and bake for 45 minutes. Then, uncover and bake for an additional 35-45 minutes or until the top is golden brown and the potatoes are tender. If you want a crispy top, broil for 3-4 minutes.
- Let it rest for 15 minutes before serving.
How to Serve Scalloped Potatoes
Scalloped potatoes are great as a side dish. They pair well with roasted meats, grilled chicken, or fish. You can serve them alongside a fresh salad or some steamed vegetables. For an even heartier meal, try them with a dollop of sour cream on top.
How to Store Scalloped Potatoes
To store leftovers, let the scalloped potatoes cool completely. Place them in an airtight container and refrigerate for up to 4-5 days. You can also freeze them for longer storage. Just ensure they are tightly sealed to avoid freezer burn.
Tips to Make Scalloped Potatoes
- Choose waxy potatoes like Yukon Gold for creamy texture.
- Don’t rush the sauce; whisk well to avoid lumps.
- For extra flavor, add cheese to the sauce.
- Layer in some cooked bacon or ham for a meaty twist.
Variation
You can make this dish vegetarian by using vegetable broth instead of chicken broth. For a cheese variation, add shredded cheese between the layers for a cheesy scalloped potato dish.
FAQs
1. Can I make scalloped potatoes ahead of time?
Yes, you can prepare the dish up to the baking stage, cover it, and store it in the fridge for a day. Bake it when you’re ready to serve.
2. Can I use a different kind of potato?
Yes, while white potatoes work best, you can experiment with red potatoes or even sweet potatoes for a unique flavor.
3. What can I do if my sauce is too thick?
If the sauce is too thick, whisk in a little extra milk or broth until it reaches your desired consistency.
Scalloped Potatoes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Melt butter in a large skillet over medium-low heat.
- Add diced onion and minced garlic, cooking until the onion is soft, about 3 minutes.
- Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
- Lower the heat and gradually add the milk and chicken broth, whisking to avoid lumps until smooth.
- Bring the sauce to a boil over medium heat, whisking continuously, and stir in salt and pepper. Allow it to boil for 1 minute.
- Grease a 9x13 inch baking dish.
- Layer 1/3 of the sliced potatoes in the dish, seasoning them with salt and pepper.
- Pour 1/3 of the cream sauce over the potatoes. Repeat the layers two more times, finishing with the cream sauce on top.
- Cover the dish with foil and bake for 45 minutes.
- Uncover and bake for an additional 35-45 minutes until the top is golden brown and the potatoes are tender.
- For a crispy top, broil for 3-4 minutes.
- Let the dish rest for 15 minutes before serving.
