Scalloped potatoes are a timeless comfort dish that brings back cherished memories of family gatherings and special occasions. This recipe is simple, yet rich in flavor, with a creamy sauce that envelops tender potato slices, creating a perfect balance between softness and savory goodness. Let’s dive into the step-by-step process of making this delightful dish at home.
Ingredients:
¼ cup butter: Adds richness and helps create the base for the creamy sauce.
1 large onion, diced: Provides sweetness and depth of flavor to the sauce.
2 cloves garlic, minced: Adds aromatic flavor and complements the onion.
¼ cup flour: Acts as a thickening agent for the sauce.
2 cups milk: Contributes to the creamy texture of the sauce.
1 cup chicken broth: Adds a savory depth to the sauce. You can substitute with vegetable broth for a vegetarian option.
½ teaspoon salt: Enhances the flavors in the dish.
¼ teaspoon pepper: Adds a subtle spice that balances the richness.
3 pounds white potatoes, sliced about ⅛” thick: The star of the dish; thinly sliced for even cooking.
Salt and pepper to taste: Additional seasoning for layering the potatoes.
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures the oven is ready for baking the potatoes once assembled.
2. Prepare the Sauce:
Melt Butter: In a medium-sized saucepan, melt ¼ cup butter over medium-low heat.
Cook Onions and Garlic: Add the diced onion and minced garlic to the saucepan. Cook, stirring frequently, until the onion becomes soft and translucent, about 3 minutes.
Add Flour: Sprinkle ¼ cup flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to form a roux.
Add Liquids: Gradually add 2 cups milk and 1 cup chicken broth to the saucepan, whisking continuously to avoid lumps. Increase the heat to medium and bring the sauce to a gentle boil.
Season: Stir in ½ teaspoon salt and ¼ teaspoon pepper. Allow the sauce to boil for 1 minute, ensuring it thickens nicely.
3. Assemble the Dish:
Grease the Baking Dish: Lightly grease a 9″x13″ baking dish with butter or cooking spray to prevent sticking.
Layer Potatoes: Arrange ⅓ of the sliced potatoes evenly at the bottom of the baking dish. Season with a little salt and pepper.
Add Sauce: Pour ⅓ of the prepared cream sauce over the potatoes, ensuring even coverage.
Repeat Layers: Continue layering the potatoes and sauce two more times, finishing with a layer of sauce on top.
4. Bake the Dish:
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Uncover and Brown: Remove the foil and continue baking for an additional 35-45 minutes until the top is golden-brown and the potatoes are tender. For a crispier top, you can broil the dish for 3-4 minutes at the end, watching carefully to avoid burning.
5. Finishing Touches:
Let it Rest: Allow the dish to sit for about 15 minutes before serving. This helps the sauce thicken further and makes it easier to serve.
Variations and Substitutions:
Cheese Lovers: Add 1 cup of shredded cheddar or Gruyère cheese to the sauce for an extra creamy and cheesy version.
Herb Infusion: Sprinkle fresh thyme or rosemary between the potato layers for an aromatic touch.
Vegetarian Option: Substitute chicken broth with vegetable broth to make this dish vegetarian-friendly.
Lighter Version: Use low-fat milk or a mixture of half milk and half cream for a slightly lighter sauce.
Conclusion:
Creamy scalloped potatoes are more than just a side dish—they’re a comforting, heartwarming meal that connects us to cherished memories and traditions. The blend of tender potatoes with a rich, creamy sauce makes this dish a perfect choice for family gatherings, holiday dinners, or any occasion that calls for something special. Whether you follow the classic recipe or add your own twist, this dish is sure to bring warmth and joy to your table. Enjoy!
Best Scalloped Potatoes Ever
Ingredients
For the Scalloped Potatoes:
- 1/4 cup butter
- 1 large onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth or vegetable broth for a vegetarian option
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 lbs white potatoes sliced about 1/8″ thick
- Additional salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9″x13″ baking dish with butter or cooking spray.
- In a medium-sized saucepan, melt the butter over medium-low heat.
- Add the diced onion and minced garlic, cooking until the onion is soft and translucent, about 3 minutes.
- Sprinkle in the flour, stirring well to form a roux. Cook for 1-2 minutes.
- Gradually whisk in the milk and chicken broth, bringing the sauce to a gentle boil. Stir in the salt and pepper.
- Let the sauce boil for 1 minute until thickened, then remove from heat.
- Arrange 1/3 of the sliced potatoes evenly in the greased baking dish. Season lightly with salt and pepper.
- Pour 1/3 of the cream sauce over the potatoes, ensuring even coverage.
- Repeat this process for two more layers, finishing with the remaining cream sauce on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 35-45 minutes until the top is golden-brown and the potatoes are tender. For a crispier top, broil for 3-4 minutes, watching carefully.
- Allow the scalloped potatoes to rest for about 15 minutes before serving. This will help the sauce set and make the dish easier to serve.
