Ingredients
Equipment
Method
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
- Prepare the potatoes: Wash, peel, and slice the potatoes into uniform ⅛-inch thick rounds. Place sliced potatoes in cold water to prevent browning while preparing the sauce.
- Make the cream sauce: In a large saucepan, melt butter over medium-low heat. Add diced onion and minced garlic, cooking for 3-4 minutes until the onion begins to soften and becomes fragrant.
- Create the roux: Sprinkle flour over the butter mixture and cook for 2 minutes, stirring constantly to eliminate the raw flour taste and create a smooth paste.
- Add liquids gradually: Combine milk and broth in a measuring cup. Slowly add the liquid mixture to the flour base, whisking continuously to prevent lumps. Start with small amounts and whisk until smooth before adding more liquid.
- Season and thicken: Once all liquid is incorporated, increase heat to medium and bring the mixture to a boil while whisking constantly. Add ½ teaspoon salt, ⅛ teaspoon pepper, and thyme if using. Let the sauce boil for 1 minute until thickened.
- Layer the potatoes: Drain the potato slices and pat dry with paper towels. Layer ⅓ of the potatoes in the prepared baking dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce evenly over the potatoes.
- Repeat layers: Continue layering the remaining potatoes and sauce, seasoning each potato layer with salt and pepper. End with the final portion of cream sauce covering the top layer completely.
- Bake covered: Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 35-45 minutes until the top is golden brown and potatoes are fork-tender.
- Rest and serve: Allow the scalloped potatoes to rest for 20 minutes before serving to let the sauce thicken properly. Garnish with fresh chives and serve while warm.
Notes
Potato Selection: Yukon Gold potatoes are ideal for their naturally creamy texture and ability to hold their shape during baking. Russet potatoes work well too and their higher starch content helps thicken the sauce naturally. Both varieties provide excellent sources of vitamin C (up to 45% daily value) and potassium (more than bananas).
Ingredient Substitutions: For dairy-free options, substitute the butter with vegan butter or coconut oil, and replace milk with unsweetened almond milk, oat milk, or cashew milk. Nutritional yeast can be added for a cheesy flavor without dairy. For gluten-free versions, replace all-purpose flour with rice flour or cornstarch.
Storage and Reheating: Store leftover scalloped potatoes in the refrigerator for up to 4-5 days in an airtight container. Reheat in the oven at 325°F for 20-30 minutes covered with foil for best results, or use the microwave at 50% power for individual servings. The dish can be prepared up to 2 days ahead and refrigerated before the final baking step.
Scaling and Serving: This recipe easily doubles for larger gatherings - use an extra-large baking dish or two 9x13 pans. Nutritional benefits include approximately 196-216 calories per serving, with good sources of fiber (17% daily value), potassium (20% daily value), and vitamin B6 (34% daily value). The potatoes provide complex carbohydrates and essential minerals that support heart health and immune function.
Cooking Tips: Use a mandoline slicer for perfectly uniform potato slices that cook evenly. Season each layer of potatoes with salt and pepper for maximum flavor distribution throughout the dish. The sauce will seem thin initially but will thicken as it bakes and rests.
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