Scalloped Potatoes

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  • 1/4 cup butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds white potatoes, sliced about 1/8″ thick
  • Salt and pepper to taste


  1. Preheat the oven to 350°F.


  1. In a saucepan, melt the butter over medium-low heat. Add diced onion and minced garlic and cook until the onion is softened, which takes about 3 minutes.
  2. Stir in the flour and cook for an additional 1-2 minutes.
  3. Reduce the heat to low. Combine the milk and chicken broth. Gradually add a small amount of this mixture at a time to the flour and butter mixture, whisking constantly to thicken the sauce. The mixture will become quite thick, so keep adding the liquid a little at a time while whisking until the sauce is smooth.
  4. Once all the liquid has been added, increase the heat to medium and bring the sauce to a boil while continuing to whisk. Stir in the salt and pepper and let it boil for 1 minute.


  1. Grease a 9″x13″ baking dish. Place 1/3 of the sliced potatoes in the bottom of the dish and season them with salt and pepper. Pour 1/3 of the cream sauce over the potatoes.
  2. Repeat the layers, ending with the cream sauce on top.
  3. Cover the dish and bake for 45 minutes.
  4. Uncover and bake for an additional 35-45 minutes or until the top is golden brown, and the potatoes are tender.
  5. If you want to achieve a golden top, broil for 3-4 minutes.
  6. Allow the dish to rest for 15 minutes before serving.

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