Scalloped Potatoes

Ingredients

  • ¼ cup salted butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 5 Tbsp cup all-purpose flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 ¼ tsp salt, divided
  • ½ tsp black pepper, divided
  • 3 pounds Yukon gold potatoes, sliced 1/8” thick

Directions

  • Step 1:

    Preheat the oven to 350 F. Grease a 9x13 inch casserole dish and set aside.

  • Step 2:

    In a large saucepan, melt the butter over medium low heat. Add the onion and garlic and cook till softened, about 3 to 4 minutes.

  • Step 3:

    Stir in the flour and cook for 2 minutes.

  • Step 4:

    Combine the milk and the broth and gradually add it to the flour mixture, whisking until smooth after each addition. Continue adding a little bit of liquid at a time while whisking.

  • Step 5:

    Once all the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ tsp salt and 1/8 tsp pepper and let sauce boil for 1 minute.

  • Step 6:

    To assemble the potatoes, layer 1/3 of the potatoes in the prepared dish. Season with ¼ tsp salt and 1/8 tsp pepper. Pour 1/3 of the prepared cream sauce over the top.

  • Step 7:

    Repeat the layers, 2 more times, ending with the sauce.

  • Step 8:

    Cover with aluminum foil and bake for 45 minutes.

  • Step 9:

    Uncover and bake for an additional 35 – 45 minutes until potatoes are tender.

  • Step 10:

    Allow to rest for 20 minutes before serving.