Scalloped Potatoes Recipe
Scalloped Potatoes are a timeless side dish that brings warmth and comfort to any meal. Featuring layers of tender Yukon gold potatoes baked in a rich, creamy sauce, this potato casserole is the perfect complement to a holiday feast or a simple weeknight dinner.
The combination of a velvety onion sauce and perfectly golden potatoes makes it a crowd-pleaser every time.
This recipe balances the heartiness of potatoes with a creamy, savory sauce made from milk, butter, and chicken broth, flavored with onions and garlic for added depth.
A touch of salt and pepper enhances the flavors, while a golden crust adds an irresistible finish. Scalloped Potatoes are an ideal accompaniment to roast meats or as a stand-alone dish for vegetarians.
Whether you’re planning a family gathering or just craving comfort food, this Scalloped Potatoes recipe is simple to prepare and sure to delight. Let’s dive into the ingredients and steps to make this delicious dish!
Key Ingredients for Scalloped Potatoes
Yukon gold potatoes – Thinly sliced to ⅛-inch for even cooking and a tender texture.
Butter – Provides a rich base for the sauce, adding a smooth and creamy consistency.
Onion and garlic – Diced onion and minced garlic bring a savory flavor to the creamy sauce.
All-purpose flour – Helps thicken the sauce to coat the potatoes perfectly.
Milk – Creates a rich, creamy texture and balances the savory elements of the dish.
Chicken broth – Adds depth and enhances the overall flavor of the sauce.
Salt and black pepper – Season the layers and elevate the taste of the potatoes.
Simple Steps to Make Delicious Scalloped Potatoes
Preheat your oven to 350˚F and prepare a 9×13-inch baking dish by greasing it lightly.
Begin the sauce by melting butter in a large saucepan over medium-low heat. Add diced onion and minced garlic, cooking until the onion softens. Stir in the flour, cooking for another 2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and chicken broth, a little at a time, ensuring a smooth consistency before adding more. Once all liquid is incorporated, bring the mixture to a boil, stirring constantly. Season with salt and pepper, and let it boil for 1 minute.
Arrange ⅓ of the sliced potatoes in the prepared baking dish. Season with salt and pepper and pour ⅓ of the cream sauce over them. Repeat this process two more times, ending with a layer of sauce on top.
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 35-45 minutes until the top is golden brown and the potatoes are tender. For extra color, broil for 3-4 minutes.
Let the dish rest for at least 15 minutes before serving to allow the flavors to meld together.
Recipe Tips for Perfect Scalloped Potatoes
Slice the potatoes uniformly to ensure even cooking. Aim for slices that are about ⅛-inch thick.
For a richer flavor, substitute half-and-half or heavy cream for the milk.
Adding shredded cheese, such as cheddar or Gruyère, can provide a delicious twist to the classic recipe.
Fresh herbs like thyme or rosemary can enhance the flavor and add a touch of freshness.
Recipe Variations to Try
For a cheesy version, stir in up to 2 cups of shredded cheese after the sauce has boiled, but before layering with the potatoes.
Avoid boiling the cheese, as it may separate and become grainy. You can also add finely chopped herbs like thyme or rosemary for a fragrant twist.
To make it vegetarian, replace the chicken broth with vegetable broth without compromising flavor.
If you want to prepare the dish ahead, bake it covered for 50-60 minutes, cool it completely, and refrigerate. On the day of serving, bake uncovered until heated through.
Storing and Reheating Leftovers
Store leftover Scalloped Potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, cover the dish with foil and bake at 350˚F for about 20 minutes or until heated through.
For a crispier topping, remove the foil for the last 5 minutes of reheating. Alternatively, you can freeze this dish for up to 2 months, ensuring it is well-covered to prevent freezer burn. Thaw in the refrigerator overnight before reheating as directed.
Scalloped Potatoes are versatile, delicious, and easy to make, making them a fantastic addition to any meal plan.
Enjoy the comforting taste of this classic recipe at your next gathering or cozy dinner at home!
Scalloped Potatoes Recipe
Ingredients
- 3 pounds Yukon Gold potatoes sliced about ⅛-inch thick (see notes)
- ¼ cup butter
- 1 large onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 ¼ teaspoons salt divided
- ½ teaspoon black pepper divided
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large saucepan, melt the butter over medium-low heat. Add the diced onion and minced garlic, cooking until the onion softens, about 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes.
- Gradually add the milk and chicken broth, whisking continuously. Start with a small amount of liquid, whisking until the mixture is smooth and thickened before adding more liquid. Continue this process until all the liquid is incorporated.
- Increase the heat to medium and bring the mixture to a boil, stirring constantly. Add ½ teaspoon of salt and ⅛ teaspoon of black pepper, and let the mixture boil for 1 minute.
- In the prepared baking dish, arrange ⅓ of the potato slices in an even layer. Season with ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Pour ⅓ of the cream sauce over the potatoes.
- Repeat the layering process, seasoning with salt and pepper, ending with the remaining sauce on top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 35-45 minutes, or until the top is golden and the potatoes are tender. For a crispier top, broil for 3-4 minutes if desired.
- Allow the dish to rest for at least 15 minutes before serving.
Notes
FAQ
Can I use different types of potatoes for this recipe?
Yes, this recipe works well with a variety of potatoes. Yukon gold, red potatoes, and russets have all been used with great success by different users. Yukon gold and red potatoes don’t require peeling, but russets may need to be peeled due to their thicker skins.
My scalloped potatoes didn’t cook all the way through. What could have gone wrong?
There could be a few reasons for this. If your potato slices were thicker than 1/8″, or if your dish was smaller, it could affect the cooking time. Make sure the potatoes are sliced uniformly thin to ensure they cook evenly. You may also need to increase the oven temperature slightly or extend the baking time if your oven runs cooler.
Can I add cheese to this recipe, or would that make it au gratin?
While scalloped potatoes traditionally do not include cheese, many users have added cheeses like cheddar, Gruyère, or smoked Gouda to the recipe with excellent results. However, adding cheese turns the dish into more of an au gratin. It’s a tasty addition but optional depending on your preference.
My sauce didn’t thicken properly. How can I fix this?
If the sauce didn’t thicken as expected, ensure you’re using the correct amount of flour and cooking the roux for long enough before adding the milk. If needed, you can add a cornstarch slurry to thicken the sauce. Some users have also suggested adding a little more flour or using heavy cream for a thicker, richer sauce.