Scalloped Potatoes – Don’t LOSE this Recipe
This recipe delivers a timeless and comforting dish of creamy, cheesy scalloped potatoes.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | ¼ cup |
| Onion, diced | 1 large |
| Garlic, minced | 2 cloves |
| Flour | ¼ cup |
| Milk | 2 cups |
| Chicken broth | 1 cup |
| Salt | ½ teaspoon |
| Pepper | ¼ teaspoon |
| Potatoes (white), sliced about ⅛” thick | 3 pounds |
| Salt and pepper | To taste |
Instructions:
-
Make the Sauce:
- Melt butter in a saucepan over medium-low heat.
- Add diced onion and minced garlic. Cook until the onion softens, about 3 minutes.
- Stir in flour and cook for 1-2 minutes.
- Reduce heat to low.
- Gradually whisk in milk and chicken broth, a small amount at a time, until the sauce thickens significantly.
- Continue adding liquid and whisking until smooth.
- Bring the sauce to a boil over medium heat, whisking constantly.
- Stir in salt and pepper. Boil for 1 minute.
-
Assemble:
- Grease a 9×13 inch baking dish.
- Layer ⅓ of the sliced potatoes in the bottom of the dish.
- Season with salt and pepper.
- Pour ⅓ of the cream sauce over the potatoes.
- Repeat the layers of potatoes, seasoning, and sauce, ending with a layer of sauce on top.
-
Bake:
- Cover the baking dish with foil.
- Bake at 350°F (175°C) for 45 minutes.
- Remove the foil and bake for an additional 35-45 minutes, or until the potatoes are tender and the top is golden brown.
- For an extra crisp topping, broil for 3-4 minutes.
-
Rest and Serve:
- Let the scalloped potatoes rest for 15 minutes before serving.
Enjoy this classic dish!
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