Servings: 6
¼ cup butter
1 large 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 pepper divided
3 pounds white potatoes sliced about ⅛-inch thick
Preheat the oven to 350˚F. Grease a 9×13-inch baking dish and set aside.
To Make the Sauce:
In a large saucepan, melt butter the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 minutes. Add the flour and cook for 1-2 minutes.
Combine the milk and broth. Add a small amount at a time, whisking after each addition. The mixture will become very thick at first, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, increase the heat to medium and bring to a boil while continuing to whisk. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let boil for 1 minute.
Assembly:
Place ⅓ of the potatoes in the prepared dish and season each layer with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.
Repeat the layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes or until golden on top.
Allow to rest for at least 15 minutes before serving.
Notes
This scalloped potato recipe can be prepared up to 48 hours ahead of time.
Prepare the potatoes as directed in the recipe.
Bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
Cover and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.
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