Thinly sliced potatoes smothered in a rich and creamy sauce and baked. This recipe is the perfect side dish for any entrée.
Scalloped potatoes are thinly cut potatoes then layered in a casserole dish tossed in a creamy sauce and baked.
– onion – butter – garlic – all purpose flour – chicken broth – milk – salt, or to taste
Saute the onion with butter and minced garlic until the onion is tender. Using a whisk, quickly stir in the flour and then add the milk and chicken broth.
Thinly slice the potatoes until about ⅛” thick. Pat the potato slices with paper towel.
In a 9×13 casserole dish add about ½ of the potatoes to the bottom of the dish and season with salt and pepper. Pour ½ of the sauce over the potatoes.
Add the rest of the potatoes, season with salt and pepper and top with the rest of the sauce. Spread the sauce using a spatula.
Cover casserole dish with foil and bake. Top with greens (if desired) before serving and enjoy!