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The Best Scalloped Potatoes

Classic scalloped potatoes layered with tender sliced potatoes and a rich homemade cream sauce, baked until bubbling and golden brown. A comforting holiday-worthy side dish that pairs beautifully with almost any main course.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rest Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Casseroles, Comfort Food, Family Favorites, Holiday Recipes, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 lbs white potatoes sliced 1/8-inch thick
  • salt and pepper to taste for layering

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. For the sauce, melt butter in a saucepan over medium-low heat. Cook onion and garlic until softened, about 3 minutes. Stir in flour and cook 1–2 minutes.
  3. Gradually whisk in milk and chicken broth a little at a time until smooth. Bring to a boil, whisking constantly. Stir in salt and pepper and boil 1 minute.
  4. Layer one-third of the potatoes in the baking dish, season with salt and pepper, and pour over one-third of the cream sauce. Repeat layers two more times, ending with sauce.
  5. Cover and bake 45 minutes. Uncover and bake 35–45 minutes more until potatoes are tender and top is golden. Broil 3–4 minutes if desired.
  6. Rest 15 minutes before serving for best texture.

Notes

For extra richness, add shredded cheddar or Gruyère between layers. Yukon Gold potatoes also work beautifully.