Scalloped Potatoes (Print Version)

# Ingredients:

01 - 3 pounds Yukon gold potatoes, sliced thin.
02 - ½ onion, finely diced.
03 - ½ cup salted butter.
04 - 1 tablespoon minced garlic.
05 - ½ cup all-purpose flour.
06 - 1 teaspoon sea salt, or more to taste.
07 - ¼ teaspoon freshly ground black pepper.
08 - 2 cups whole milk.
09 - 1 cup heavy cream.

# Instructions:

01 - Preheat your oven to 400 degrees F. Butter a 9x13-inch baking dish.
02 - Arrange the peeled and sliced potatoes in about three layers in the baking dish.
03 - In a 5-quart saucepan, melt the butter over medium heat.
04 - Add onion and garlic, cooking until the onion becomes soft, approximately 5 minutes.
05 - Stir in the flour, salt, and pepper, cooking for about 1 minute until the roux just begins to brown.
06 - Whisk in milk and heavy cream, cooking over medium heat until thickened, about 1-2 minutes. Taste and adjust salt and pepper as desired.
07 - Pour the sauce over the potatoes in the baking dish.
08 - Cover and bake in the preheated oven for 30 minutes.
09 - Remove the foil and continue baking for an additional 30-45 minutes until the potatoes are soft and the top is lightly browned.

# Notes:

01 - Yukon gold potatoes are soft and buttery, but russet or red potatoes can be used as substitutes.
02 - For a gluten-free option, replace all-purpose flour with gluten-free flour.
03 - Substitute unsalted butter for a lower sodium content.
04 - The dish can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 1 month.

Back