Scalloped Potatoes
A creamy delicious easy to make potato side dish, that is full of flavor with onions and garlic in a rich sauce.
Servings: 8 -10 servings
Ingredients
- 3 lbs russet potatoes
- 1/4 cup butter 4 tablespoons
- 1/4 cup all-purpose flour 4 tablespoons
- 1/2 cup diced onion 1/2 medium onion
- 2 tablespoons minced garlic 2-4 cloves
- 1 1/2 cups milk whole
- 1 1/2 cups chicken broth
- 1 green onion sliced
- salt and pepper
additions
- 2 teaspoons chicken bouillon
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- 1 1/2 cups cheese grated (cheddar, Monterey Jack, Gruyere, or similar)
- 1/2 cup Parmesan or Romano Cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 350°
- Wash and slice potatoes to 1/4"- 3/8".
- Arrange potatoes in a 12" cast iron skillet or 13x9 pan.
- In a medium saucepan over medium-high heat, melt butter then stir in onion and garlic.
- Cook for 1 minute, then add in flour and stir until combined.
- Slowly pour in the milk and chicken broth and whisk to combine the sauce so it's smooth and creamy.
- Let the sauce come to a simmer over medium heat.
- Add a pinch of salt and pepper.
- Add any additional items at this time and blend well.
- Pour sauce over potatoes.
- Cover with foil.
- Bake at 350° for 30 minutes, remove the cover, and continue baking for 25 minutes, until golden and bubbly. If you want it more golden brown broil on high for 1-2 minutes.
- Remove from oven and allow to cool for 10 minutes before serving, this will allow the sauce to thicken.
- Top with sliced green onion or fresh herbs, salt, and pepper if desired.
Notes
add a cut or two grated cheese to the sauce for Au Gratin potatoes.