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Potatoes – Scalloped

Posted in : Sides on by : MikeZ

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Potatoes – Scalloped

Serve Au Gratin or Plain. These Scallops are sure to be a welcome addition to your favorite Entre'.
Difficulty: Rasy
Cuisine American
Keyword Sides
Method Oven
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings 8


  • 9” x 13” Baking Dish or Dutch Oven
  • 2 Quart Sauté Pot


  • ¼ cup Butter
  • 1 large Onion – diced
  • 2 cloves Garlic – minced
  • ¼ cup Flour
  • 2 cups Milk
  • 1 cup Chicken Broth
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 3 pounds white Potatoes sliced about 1/8″ thick
  • 1 – 1 1/2 cups shredded Mild Cheddar Cheese - Optional


  • Preheat oven to 350˚F.


  • Combine Milk and Broth in a separate bowl.
  • Melt Butter, Onion, and Garlic over medium-low heat in a sauté pot. Sauté until Onions are soft, about 3 minutes. Add Flour and continue to sauté for 1-2 minutes stirring constantly.
  • Reduce heat to low. Add a small amount of liquid to the sauté pot at a time, whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time, whisking until smooth.
  • When all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.
  • Add Salt and Pepper and let boil for 1 minute.
  • Taste. Add more Salt and Pepper if needed.
  • Remove from heat and add Cheese (if making au gratin) stirring to combine.


  • Grease a 9″x13″ baking dish.
  • Place 1/3 of the Potatoes in the bottom and season with Salt and Pepper.
  • Pour 1/3 of the cream sauce over layer.
  • Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
  • Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender.
  • Optional: Broil on high for 3-4 minutes to obtain a golden top.
  • Allow to rest, uncovered, for 15 minutes before serving.

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