Scalloped Potatoes
These scalloped potatoes make for an impressive side dish that requires less effort than making mashed potatoes. Baked to a bubbly perfection, this casserole is loaded with thinly sliced potatoes in a rich sauce.
Ingredients
- 1 medium onion, finely chopped
- 4 Tbsp unsalted butter
- 2 garlic cloves, minced
- 3 Tbsp all purpose flour
- 3/4 cup chicken broth
- 1 3/4 cup whole milk
- ½ tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 2 lbs potatoes, sliced
Instructions
- In a skillet, saute chopped onion in butter until soft and tender.
- Add minced garlic to the pan and cook until fragrant.
- Whisk the flour into the pan and cook for a minute to cook off the raw flour flavor.
- Whisk in the chicken broth and milk while whisking to break up the flour clumps. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then remove the pan from the heat and allow it to cool.
- Use a mandolin to slice the potatoes into ⅛” rings.
- Into a 9x13” baking dish, arrange half of the potato slices flat on top of each other.
- Season the potatoes with salt and pepper and top with half of the milk mixture.
- Layer the remaining potato slices on top of each other. Season with salt and pepper, then pour the remaining milk mixture.
- Cover the baking dish tightly with aluminium foil, and bake at 400°F for 45 minutes.
- Uncover the dish and bake for an additional 15 minutes or until the potatoes are cooked through.
Notes
- Use a mandolin to slice potatoes into thin, even pieces.
- When making the cream sauce, be careful not to overheat the milk. This can result in the sauce separating.
- Elevate your scalloped potatoes with shredded cheese for a melty and delicious casserole.
- Keep leftover casserole in the fridge for up to 3 days for peak freshness.