Why You’ll Love This Recipe
This scalloped potatoes recipe is not only easy to follow but guarantees creamy, flavorful results every time. The potatoes are cooked in a rich garlic-onion cream sauce, and the slow baking process ensures the layers meld together perfectly. It’s the ultimate side dish for any special occasion or a comforting dinner.
Ingredients
For the Cream Sauce:
- ¼ cup salted butter
- 1 large yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken broth (low-sodium preferred)
- 1¼ tsp kosher salt (divided)
- ½ tsp black pepper (divided)
For the Potatoes:
- 3 lbs Yukon Gold or red potatoes, sliced 1/8-inch thick
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Method
1. Prep Potatoes & Oven
- Preheat the oven to 400°F (200°C).
- Lightly grease a 9×13-inch casserole dish.
- Slice the potatoes into 1/8-inch thick slices using a mandoline. Place the potato slices in cold water to prevent browning. Drain and pat dry before using.
2. Make the Cream Sauce
- In a saucepan over medium heat, melt the butter.
- Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 more minute.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to form a roux (thick paste).
3. Whisk the Sauce to Perfection
- Slowly pour in the chicken broth while whisking constantly to avoid lumps.
- Once smooth, whisk in the milk and continue to cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes).
- Remove from heat and stir in 1 tsp salt and ¼ tsp pepper. Set aside.
4. Layer the Casserole
- Arrange one-third of the potato slices in the bottom of the greased casserole dish, overlapping them slightly.
- Season with ⅓ tsp salt and ⅙ tsp pepper, then pour one-third of the cream sauce over the potatoes.
- Repeat the layers two more times, finishing with the remaining sauce on top.
5. Bake Covered, Then Uncovered
- Cover the casserole dish tightly with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20-30 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
6. Rest & Serve
- Let the casserole rest for 10 minutes before slicing so the sauce can set.
- Serve warm and enjoy!
Notes
- Even Cooking: Pre-making a thick sauce helps avoid watery potatoes, ensuring the casserole’s creaminess.
- Potato Choice: Yukon Gold potatoes hold their shape and are perfect for this dish. Red potatoes work as a good alternative as well.
- Make-Ahead: You can assemble the casserole up to the layering step, cover, and refrigerate it for up to 8 hours. Bake as directed when ready to serve.
- Add-Ins: For extra flavor, stir in fresh thyme or shredded Gruyère cheese into the sauce.
- Leftovers: Store any leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Servings and Timing
This recipe makes 10 servings and takes approximately:
- Prep time: 20 minutes
- Cook time: 1 hour 10 minutes
- Resting time: 10 minutes
- Total time: 1 hour 40 minutes
Variations
- Cheesy Scalloped Potatoes: Stir in 1 cup of shredded cheddar cheese into the cream sauce for extra richness.
- Herbed Scalloped Potatoes: Add fresh herbs like thyme or rosemary to the cream sauce for added aroma and flavor.
- Make It Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cream sauce for a spicy kick.
Storage/Reheating
- Storage: Leftover scalloped potatoes can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes, or until heated through.
FAQs
1. Can I use a different type of potato?
Yes, you can use red potatoes, but Yukon Gold potatoes are ideal for this recipe because they hold their shape well and provide a creamy texture.
2. Can I make this dish ahead of time?
Yes, you can assemble the dish up to 8 hours in advance and store it in the fridge before baking. Just bake it as directed when you’re ready to serve.
3. Can I freeze scalloped potatoes?
Yes, you can freeze the casserole before baking. Cover it tightly and freeze for up to 2 months. When ready to serve, bake directly from the freezer (you may need to add extra baking time).
4. Can I use a different type of cheese?
Yes, you can use other cheeses like Gruyère, mozzarella, or fontina for a different flavor profile. Just be sure to melt it into the sauce for a smooth, creamy texture.
5. How do I make sure the sauce is creamy and smooth?
Whisk the sauce constantly while adding the liquids to avoid lumps. Cooking it long enough for it to coat the back of a spoon also ensures the right consistency.
6. Can I make these potatoes spicier?
Yes, you can add a pinch of cayenne pepper or hot sauce to the sauce to spice things up.
7. How can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
8. Can I use skim milk instead of whole milk?
Yes, you can use skim or 2% milk, but whole milk will yield a creamier, richer sauce.
9. What should I do if my potatoes aren’t cooking through?
If the potatoes aren’t soft enough, cover the dish again and bake for an additional 10-15 minutes, checking for doneness after every 5 minutes.
Conclusion
These creamy scalloped potatoes are a perfect side dish for any occasion, from family dinners to holiday feasts. With their velvety sauce and tender, flavorful potatoes, this easy recipe will quickly become a favorite at your table. Try it once, and you’ll be hooked!
The Creamiest Scalloped Potatoes Recipe (Easy & Foolproof)
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
The creamiest scalloped potatoes made with Yukon Gold potatoes, garlic-onion cream sauce, and baked to golden perfection. An easy and foolproof recipe that’s perfect for any occasion.
Ingredients
¼ cup salted butter
1 large yellow onion, diced (about 1 cup)
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk (whole or 2%)
1 cup chicken broth (low-sodium preferred)
1¼ tsp kosher salt (divided)
½ tsp black pepper (divided)
3 lbs Yukon Gold or red potatoes, sliced 1/8-inch thick
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch casserole dish. Slice the potatoes into 1/8-inch thick slices using a mandoline. Soak in cold water to prevent browning, then drain and pat dry.
- In a saucepan, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes, then add minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Slowly whisk in the chicken broth, followed by the milk. Stir until the sauce thickens, about 5–8 minutes.
- Remove from heat, then stir in 1 tsp salt and ¼ tsp pepper.
- Layer one-third of the potatoes in the casserole dish, seasoning with salt and pepper. Pour one-third of the sauce over the potatoes. Repeat two more layers, finishing with the remaining sauce on top.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden and the potatoes are tender.
- Let the casserole rest for 10 minutes before serving.
Notes
For creamy results, make sure the sauce thickens enough to coat the back of a spoon.
Yukon Gold potatoes hold their shape well and provide a creamy texture, but red potatoes can be used as a substitute.
You can assemble the casserole up to 8 hours ahead, refrigerate, and bake later.
For extra flavor, add fresh thyme, rosemary, or shredded Gruyère cheese to the sauce.
Leftovers can be stored in the fridge for up to 3 days, reheated at 350°F for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
