Description

This classic Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a creamy and flavorful sauce made with butter, onion, garlic, milk, and chicken broth. The dish is seasoned with salt and pepper, then layered and baked to golden perfection, making it an irresistible comfort food perfect for family dinners or holiday gatherings.

Ingredients

For the 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

For the Potatoes

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

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Instructions

Preheat and prepare dish: Preheat the oven to 350°F (175°C). Grease a casserole dish lightly with butter or non-stick spray and set aside to prepare your ingredients.
Make the sauce: In a large saucepan, melt the salted butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, removing the raw flour taste. Gradually whisk in the milk and chicken broth, continuing to stir until the sauce thickens and bubbles gently. Season with 1 teaspoon of salt and ¼ teaspoon black pepper. Remove from heat.
Assemble the casserole: Arrange a layer of the thinly sliced potatoes in the bottom of the prepared casserole dish. Pour a portion of the sauce over the potatoes, and sprinkle lightly with some of the remaining salt and black pepper. Repeat layering potatoes and sauce until all ingredients are used, finishing with a layer of sauce on top.
Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 30-35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Rest and serve: Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to thicken and for easier slicing.

Notes

You can substitute red potatoes if you prefer, but Yukon gold potatoes yield the creamiest texture.
Slicing the potatoes uniformly about ⅛-inch thick ensures even cooking.
The dish can be made a day ahead and reheated before serving for convenience.
For a vegetarian option, use vegetable broth instead of chicken broth.
To add a crispy topping, sprinkle shredded cheese or breadcrumbs during the last 10 minutes of baking.