Scalloped Potatoes recipe

Scalloped potatoes come together with just a few basic ingredients from the pantry. Once layered, bake this easy potato casserole until tender, golden, and bubbly. Potato perfection!

Get creative by mixing in sliced mushrooms, peas, or broccoli! Make it an entrée by layering the potatoes with ham and cheese! Talk about a one-size fits all dinner!

What is the Difference Between Scalloped and Au Gratin Potatoes?

Potatoes au Gratin are also called cheesy potatoes because the white sauce is actually a cheese sauce (and they often have cheese sprinkled between the layers and/or breadcrumb topping).

This scalloped potato recipe can (of course) be topped with cheese or have cheese added in but sometimes I love the simplicity in this recipe without cheese. The sweetness of the onions and milk is the perfect addition to these sliced potatoes!

How to Make Scalloped Potatoes

Potatoes:

  • Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
  • Use a mandoline to make this job extra quick
  • Yukon gold potatoes (or red potatoes) have tender skin and don’t require peeling (they hold their shape well).
  • Russet potatoes or Idaho potatoes will work but tend to break apart more (but still taste pretty good).

Sauce:

A good roux is the foundation for a flavorful and creamy sauce. Don’t let the word roux scare you, it’s easy, I promise!

A roux just means to cook the fat (in this case butter) and flour and add liquid to thicken and make a sauce!

  • Cook the onion and butter. Add flour.
  • Add liquid a little at a time stirring until smooth.
  • Sauce will seem thick in the beginning, just keep working the roux a little at a time until it smooths out.
  • Adjust flavor with salt and pepper.

Assembly:

  • Layer sliced potatoes with sauce in a greased 9×13 casserole dish.
  • Season the potatoes with salt and pepper between layers (sneak in cheese if you’d like).
  • Cover with foil and bake (this allows it to steam and the potatoes to cook through).
  • Remove foil and bake a bit more, this step creates the delicious brown top on the scalloped potatoes
  • Cool 20 minutes before serving to allow the sauce to thicken.

Ingredients

  • 1/4 cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds white potatoes sliced about 1/8 inch thick
  • salt and pepper to taste

Instructions

  • Preheat oven to 350˚F.

Sauce

  • To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
  • Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Assembly

  • Grease a 9″x13″ baking dish. Place 1/3 of the potatoes in the bottom and season with salt and pepper. Pour 1/3 of the cream sauce sauce over top.
  • Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
  • Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
  • Allow to rest for 15 minutes before serving.

NUTRITION INFORMATION

Calories: 286, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 484mg, Potassium: 1122mg, Carbohydrates: 39g, Fiber: 6g, Sugar: 5g, Protein: 9g, Vitamin A: 9.3%, Vitamin C: 37.3%, Calcium: 17.9%, Iron: 42.9%

Bon appetite!

source

Press «Like» and get the best posts on Facebook ↓

Scalloped Potatoes recipe