Easy Scalloped Potatoes
These classic scalloped potatoes are rich, creamy, and full of comforting flavors. Perfect as a side dish for any occasion, they bake to golden perfection with tender layers and a velvety sauce!
Servings: 8 servings
Calories: 182kcal
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
- 1 ¾ 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
- Prep: Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook onion and garlic: In a large saucepan, melt butter over medium heat. Sauté onion until soft but not browned (about 8 minutes). Add garlic and cook for 1 more minute. Reduce heat to medium-low.
- Make sauce: Stir in flour and cook, stirring, for 1–2 minutes. Gradually whisk in chicken broth until smooth - no lumps must remain! Whisk in milk. Add 1 tsp salt, garlic powder, paprika, nutmeg, and black pepper. Bring to a low boil, cook until thickened- about 1 minute. Taste and adjust seasoning if needed.
- Assemble: Spread a thin layer of sauce in the baking dish. Layer ⅓ of the potatoes, sprinkle with ¼ tsp salt, and spread ⅓ of the sauce on top. Repeat layers twice, ending with sauce.
- Bake: Cover tightly with foil and bake for 40 minutes. Remove foil and bake for 30-45 additional minutes, or until potatoes are tender and the top is golden. Check regularly, if top browns too quickly, loosely cover with foil.
- Rest and serve: Let rest for 10 minutes before serving. Enjoy!
Notes
Ingredient notes
- Butter: Unsalted is best; substitute with olive oil for dairy-free.
- Onion: Shallots can be used for a milder flavor.
- Garlic: Fresh or ¼ tsp garlic powder per clove.
- Flour: Use a gluten-free blend if needed.
- Milk: Whole milk is ideal; use plant-based for dairy-free.
- Broth: Swap chicken with vegetable for vegetarian.
- Potatoes: Yukon Golds are creamy; Russets work for softer layers.
Storage
- Make-Ahead: Assemble, refrigerate up to 24 hours, and bake when ready.
- Leftovers: Store in the fridge for up to 4 days; reheat in oven or microwave.
- Freezing: Cool, wrap tightly, and freeze up to 3 months. Thaw overnight before reheating.
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 334mg | Fiber: 3g | Sugar: 2g