Scalloped Potatoes
This scalloped potatoes recipe is a favorite classic for any holiday or Sunday dinner. Simple ingredients create a rich creamy sauce over the thinly sliced potatoes.
Servings: 8 servings
Calories: 327kcal
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion , peeled and diced
- 3 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup milk
- ½ cup chicken broth
- 2 teaspoons salt , plus additional to taste
- ¼ teaspoon black pepper , plus additional to taste
- 3 lb yellow potatoes , thinly sliced (peeled or unpeeled)
- ½ cup grated Parmesan
Instructions
- Preheat oven to 350°F. Lightly grease 9x13 casserole dish.
- In a medium pot, melt the butter over medium heat. Add the onions and garlic; cook 5 minutes. Whisk in the flour; cook an additional 1 minute while whisking.
- In a small bowl, combine the cream, milk and broth. Slowly pour the cream mixture into the pan in a thin steady stream while whisking. Stir in the salt and pepper. Bring to a low boil. Reduce heat and simmer, stirring occasionally until slightly thickened, about 5 minutes.
- Layer half of potatoes into prepared dish, season with additional salt and pepper. Pour half the cream mixture over top. Press the potatoes down with the back of a wooden spoon and repeat layers with the remaining half of potatoes and cream. Press potatoes down again.
- Bake covered 30 minutes, uncover and bake an additional 45 minutes, until potatoes are tender. Remove from oven and sprinkle top with Parmesan. Bake 5 more minutes. Remove from oven and let potatoes rest 10 minutes before serving.
Notes
- Nutrition information is an estimate only.
Nutrition
Calories: 327kcal | Carbohydrates: 36g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 766mg | Potassium: 825mg | Fiber: 4g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 36mg | Calcium: 153mg | Iron: 2mg