Easy Scalloped Potatoes
These creamy scalloped potatoes are layered with tender slices and a rich, homemade sauce—an easy, comforting side dish perfect for any meal or holiday table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Easy Side Dish Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
1¾ teaspoons salt, divided
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground nutmeg
¼ teaspoon ground black pepper
3 pounds Yukon Gold potatoes, thinly sliced (about 1/10 – ⅛ inch thick)
Instructions
Preheat Oven:
Set oven to 350°F (175°C).
Grease a 9×13-inch baking dish and set aside.
Make the Sauce:
In a large saucepan, melt butter over medium heat.
Add onion and cook until softened, about 8 minutes.
Stir in garlic and cook for 1 minute more.
Reduce heat to medium-low and stir in flour. Cook for 1–2 minutes.
Gradually whisk in chicken broth until smooth.
Add milk and season with 1 tsp salt, garlic powder, paprika, nutmeg, and black pepper.
Bring to a low boil and cook until slightly thickened (~1 minute).
Assemble the Dish:
Spread a thin layer of sauce in the prepared dish.
Layer ⅓ of the sliced potatoes, sprinkle with ¼ tsp salt, and top with ⅓ of the sauce.
Repeat two more times, ending with sauce on top.
Bake:
Cover tightly with foil and bake for 40 minutes.
Remove foil and bake an additional 30–45 minutes, until golden and tender.
If the top browns too quickly, cover loosely with foil.
Rest & Serve:
Let scalloped potatoes rest for 10 minutes before serving for best texture.
Notes
Ingredient Substitutions:
Butter: Use olive oil for dairy-free.
Milk: Whole milk preferred; plant-based milk for dairy-free.
Flour: Gluten-free blend works well.
Broth: Use vegetable broth for a vegetarian version.
Potatoes: Yukon Golds for creamy layers, Russets for softer texture.
Make-Ahead & Storage:
Make-Ahead: Assemble and refrigerate up to 24 hours before baking.
Leftovers: Store in fridge for up to 4 days. Reheat in oven or microwave.
Freezing: Freeze up to 3 months; thaw overnight before reheating.
Find it online: https://allrecipesmade.com/easy-scalloped-potatoes/
