Description
This Easy Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy, flavorful sauce made with butter, sautéed onion and garlic, chicken broth, and whole milk. Seasoned with classic spices like paprika, garlic powder, and nutmeg, this comforting side dish is perfect for family dinners and holiday gatherings.
Ingredients
Scale
Potatoes
- 3 pounds Yukon gold potatoes, thinly sliced (about 1/10 – 1/8 inch thick)
Sauce
- 5 tablespoons butter
- 1 large yellow onion, diced (about 1 cup)
- 1 clove garlic, minced (about 1 tsp)
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 3/4 teaspoons salt, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook onion and garlic: In a large saucepan, melt butter over medium heat. Add the diced onion and sauté until it’s softened but not browned, about 8 minutes. Then add the minced garlic and cook for another minute. Reduce heat to medium-low to prepare for sauce making.
- Make sauce: Stir in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Then whisk in the whole milk. Add 1 teaspoon of salt, garlic powder, paprika, nutmeg, and black pepper. Bring the mixture to a low boil and cook until it thickens, about 1 minute. Taste and adjust seasoning as needed.
- Assemble: Spread a thin layer of the prepared sauce evenly on the bottom of the greased baking dish. Layer one-third of the sliced potatoes over the sauce, sprinkle with 1/4 teaspoon of salt, and then spread one-third of the remaining sauce on top. Repeat these layers two more times, ending with the final layer of sauce.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 40 minutes. After that, remove the foil and bake for an additional 30 to 45 minutes, or until the potatoes are tender when pierced and the top is golden brown. Keep an eye on the browning, and if the top starts to brown too quickly, loosely cover it again with foil to prevent burning.
- Rest and serve: Let the scalloped potatoes rest for 10 minutes before serving. This helps the sauce set slightly for easier serving and a better texture. Enjoy your creamy, flavorful scalloped potatoes!
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape well when baked.
- Slice potatoes uniformly (1/10 to 1/8 inch thick) to ensure even cooking.
- Adjust seasoning of the sauce after thickening to suit your taste.
- If the top browns too quickly, cover loosely with foil to prevent burning during the final baking stage.
- Letting the potatoes rest before serving allows the sauce to thicken for better slicing and presentation.
- For a vegetarian version, substitute chicken broth with vegetable broth.
