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Creamy Scalloped Potatoes with Rich Onion and Garlic Sauce Recipe

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4.3 from 14 reviews

This classic Scalloped Potatoes recipe features tender, thinly sliced Yukon gold potatoes layered in a rich, creamy sauce made with butter, onions, garlic, milk, and chicken broth. Baked to golden perfection with a velvety smooth texture, this comforting side dish is perfect for family dinners and holiday meals.

  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • ¼ cup salted butter
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1 ¼ teaspoon salt, divided
  • ½ teaspoon black pepper, divided

Potatoes

  • 3 pounds Yukon gold potatoes or red potatoes, sliced about ⅛-inch thick

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly and set it aside for layering.
  2. Make the Sauce: In a large saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, cooking them for about 3 to 4 minutes until the onion starts to soften and becomes translucent.
  3. Add Flour: Stir in the all-purpose flour with the onion and garlic mixture and cook for an additional 2 minutes to remove the raw flour taste, stirring continuously.
  4. Add Liquids Gradually: Combine the milk and chicken broth. Slowly whisk this mixture into the flour mixture, adding a little at a time while whisking continuously to keep the sauce smooth. The sauce will initially thicken significantly.
  5. Cook Sauce: Once all liquid has been incorporated, increase the heat to medium and bring the mixture to a boil while whisking constantly. Stir in ½ teaspoon salt and ⅛ teaspoon black pepper, then allow the sauce to boil gently for 1 minute until it thickens further.
  6. Assemble Potatoes: Layer one-third of the sliced potatoes in the prepared casserole dish. Season this layer with ¼ teaspoon salt and ⅛ teaspoon black pepper evenly. Pour one-third of the cream sauce over the potatoes.
  7. Repeat Layers: Repeat potato layers and seasoning two more times, finishing with the cream sauce on top. Cover the casserole dish tightly with aluminum foil.
  8. Bake Covered: Bake the covered potatoes in the preheated oven for 45 minutes to allow the flavors to meld and potatoes to start softening.
  9. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 35 to 45 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown. For a crispy top, broil for 3 to 4 minutes if desired, but watch closely to prevent burning.
  10. Rest Before Serving: Let the scalloped potatoes rest at room temperature for at least 20 minutes before serving to allow the sauce to thicken and set.

Notes

  • Use Yukon gold potatoes for a creamy texture; red potatoes work well too but may be a bit waxier.
  • Slicing potatoes uniformly about ⅛-inch thick ensures even cooking.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Allowing the dish to rest before serving helps the sauce thicken and enhances the texture.
  • If you want extra flavor, add grated cheese like Gruyère or cheddar between layers.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/creamy-scalloped-potatoes-with-rich-onion-and-garlic-sauce-recipe/