Scalloped Potatoes – OMG Good!
Ingredients
¼ cup butter
1 large onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk (whole milk is best)
1 cup chicken broth
½ teaspoon salt
¼ teaspoon black pepper
3 pounds white potatoes, peeled and sliced about ⅛-inch thick
Salt and pepper, to taste
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Make the Sauce
In a large saucepan over medium heat, melt the butter.
Add the diced onion and cook for about 4–5 minutes, until soft and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Create the Roux
Sprinkle in the flour and stir constantly for 1–2 minutes, cooking out the raw flour taste.
Add Liquids
Slowly whisk in the milk, followed by the chicken broth.
Continue whisking until smooth and thickened, about 5–7 minutes.
Season
Add the salt and pepper. Taste and adjust seasoning if needed.
Remove from heat.
Assemble the Dish
Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
Pour half of the sauce over the potatoes and season lightly with salt and pepper.
Repeat with the remaining potatoes and sauce.
Bake
Cover tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for 25–30 minutes, until the potatoes are fork-tender and the top is golden and bubbly.
Rest & Serve
Let the dish rest for 10 minutes before serving. This helps the sauce set up perfectly.
Optional Add-Ins (Totally Worth It!)
1 cup shredded cheddar or Gruyère cheese
A pinch of paprika or thyme
A splash of heavy cream for extra richness
These scalloped potatoes are creamy, comforting, and irresistible—perfect for holidays or anytime comfort food
