Saucy Scalloped Potatoes Recipe

a glass casserole dish with scalloped potatoes being spooned out.

Saucy Scalloped Potatoes Recipe

These Scalloped Potatoes have the ultimate balance of rich, creamy sauce and tender, thinly sliced potatoes. Baked to perfection, the edges and bottom develop a delicious caramelized crust, while the sauce bubbles up around the pan for irresistible flavor in every bite.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 30

Cooling 20

Servings people

Calories 479kcal

Author Susie Weinrich

Equipment

9x13 baking dish

Ingredients

Assembly

1 tablespoon butter softened to grease the pan
3 lbs yukon gold potatoes sliced thin (⅛ inch)
1 ½ cups mild cheddar cheese or sharp cheese, shredded

Cream Sauce

3 tablespoon butter
2 large yellow onions sliced thin (about ⅛ inch)
4 cloves garlic minced
3 teaspoon Lawry's Seasoned Salt
1 teaspoon black pepper
¼ cup all purpose flour
1 ¼ cups chicken broth
2 cups whole milk
4 oz cream cheese cubed

Instructions

Prep

Preheat the oven to 400° F. Grease a 9×13 pan with 1 tablespoon softened butter.
1 tablespoon butter

Cream Sauce

In a skillet over medium heat melt the butter. Add the sliced onions and sauté so they soften and slightly brown. Add the garlic, seasoned salt, and pepper and stir for 1 minute.
3 tablespoon butter, 2 large yellow onions, 4 cloves garlic, 3 teaspoon Lawry's Seasoned Salt, 1 teaspoon black pepper
Sprinkle in the all purpose flour and stir around the pan for about 1 minute.
¼ cup all purpose flour
Whisk in the chicken broth and milk. Add in the cubed cream cheese. Simmer for a couple minutes, stirring occasionally, until thickened. Set aside.
1 ¼ cups chicken broth, 2 cups whole milk, 4 oz cream cheese

Potatoes

Slice the potatoes to ⅛ inch thick using a mandolin, v-slicer, or food processor with ⅛ inch slicing blade. No need to peel the potatoes!!
3 lbs yukon gold potatoes

Assembly

Time for layering in the prepared 9×13 pan.
Divide the potatoes into 3 equal piles/portions:
1 cup of onion cream sauce across the bottom. Top with a layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
Top with another layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
Layer the remaining potatoes Use all the remaining cream sauce.
Cover the pan tightly with foil and place the dish on a rimmed baking sheet to catch spills.

Baking & Resting

Bake for 60 minutes.
Remove the foil and sprinkle on the cheese. Bake an additional 30 minutes until you can slide a knife into the center of the dish without resistance.
If you meet resistance your potatoes may have been thicker than ⅛ inch, place back in the oven for 10 minute increments. If the top is browning too much, lightly lay the foil over top.
1 ½ cups mild cheddar cheese
The scalloped potatoes will be molten hot and bubbly when they come out of the oven, there may be a little butter bubbling on top as well. Let the it cool for about 20 minutes before trying to serve. They will thicken and reabsorb the butter.

Serving

Serve scooped onto plates for individual servings. Goes great with a green salad and dinner rolls.

MAKE A DAY AHEAD

Prepare the dish right up until you would bake it, making sure the potatoes are covered in sauce on the top.
Instead of baking, cover the pan tightly and pop in the fridge for a day. Then to bake, cover with foil and add some time to the baking - start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.

Notes

Cut the potatoes in equal sizes for even cooking - ⅛th inch
Use fresh shredded cheese! It melts creamier.
Slightly brown the onions for more flavor.
Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
Don't add the cheese until the last 30 mins of cooking time.
Make sure you calculate “resting time” in your total preparation time. The sauce is like molten lava when it comes out of the oven!
Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.

Nutrition