Scalloped Potatoes

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25 minutes
1 hour 20 minutes
Scalloped Potatoes

Leave your potatoes un-mashed this Thanksgiving with a delicious and creamy scalloped potatoes recipe!


- 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 tsp salt

- 1/4 tsp pepper

- 3 pounds white potatoes (Yukon Gold recommended), sliced about 1/8" thick 

- salt and pepper to taste


1. Preheat oven to 350 degrees F.

2. 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.

3. 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.

4. 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.

5. 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 over top.

6. Repeat layers ending with cream sauce. Cover and bake for 45 minutes.

7. 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.

8. Allow to rest for 15 minutes before serving.


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