An easy classic recipe for Scalloped Potatoes using simple ingredients! Thinly sliced potatoes smothered in a creamy sauce and baked until bubbling and tender.
medium onion, finely chopped
garlic cloves, minced
all purpose flour
salt, or to taste
ground black pepper, or to taste
, saute chopped onion, butter, and garlic until the onions are tender.
Whisk in the flour and mix until well incorporated. Pour in the chicken broth and milk and bring to a simmer, cook for about 1 minute.
Remove the sauce from heat and allow it to cool.
, slice the potatoes into thin ⅛ inches slices.
Pat dry the potato slices.
9x13 casserole dish
add ½ of the potatoes 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 remaining sauce.
Cover the dish with foil and bake at 400°F for 45 minutes. Uncover the dish and cook an additional 10-15 minutes, or until potatoes are tender and cooked through.
Top with green before serving and enjoy.
Storing: Keep the scalloped potatoes cover and refrigerate for 3-4 days. Reheat in the oven or microwave until reheated.