Description
Classic scalloped potatoes deliver creamy, cheesy comfort from traditional American kitchens. Layers of thinly sliced potatoes, melted cheese, and rich cream promise a delightful side dish you cannot resist savoring with family and friends.
Ingredients
Scale
Main Ingredients:
- 3 pounds white potatoes, sliced about 1/8 inch thick
- 2 cups milk
- 1 cup chicken broth
Flavor Enhancers:
- 1 large onion, diced
- 2 cloves garlic, minced
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
Seasoning:
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a medium-low saucepan, melt butter and sauté onions and garlic until onions become translucent, approximately three minutes. Sprinkle flour into the mixture and cook for an additional one to two minutes.
- Reduce heat to low. Gradually incorporate broth and milk into the mixture, whisking continuously to prevent lumps. Continue stirring until the sauce reaches a smooth, thickened consistency.
- Prepare a 9-inch by 13-inch (23-centimeter by 33-centimeter) baking dish with a light grease coating. Arrange three-quarters of the potatoes across the bottom of the dish, seasoning generously with salt and pepper. Drizzle one-third of the cream sauce evenly over the potato layer.
- Create additional layers, ensuring the final layer is topped with the remaining cream sauce.
- Cover the baking dish and bake for forty-five minutes. Remove the cover and continue baking until potatoes become tender and develop a golden-brown surface. For extra crispiness, broil for three to four minutes.
- Allow the dish to rest for fifteen minutes before serving, which helps the sauce settle and makes portioning easier.
Notes
- Cut potatoes with a mandoline or sharp knife for precise, consistent slices that cook evenly.
- Experiment with different cheese varieties like Gruyère or fontina to add depth and richness to the classic recipe.
- Pat potato slices dry before layering to prevent excess moisture and achieve a crispy, golden top.
- Room temperature ingredients help the cream sauce blend seamlessly and prevent unexpected curdling.
- Rinse starch off potato slices under cold water to keep layers from sticking together during cooking.
- Let the gratin rest for 10-15 minutes after baking, allowing the sauce to set and making serving easier.
- Ceramic or cast-iron baking dishes distribute heat more uniformly than metal pans, creating a perfectly cooked dish.
- Season each potato layer generously with salt and pepper to build complex flavor throughout the gratin.
- Use full-fat dairy for the most luxurious and creamy sauce that won’t separate during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg