Scalloped Potatoes Recipe
Scalloped Potatoes are layers of potatoes with a creamy sauce that is traditionally served with Thanksgiving dinner.
Servings 6 servings
Calories 627kcal
Ingredients
- 4 tablespoons butter use plant butter for dairy free
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups whole milk use full fat oat milk for dairy free
- 1 cup chicken or vegetable broth
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 3 pounds Yukon potatoes sliced ⅛" thick
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8x11" casserole dish and set aside.
- Melt the butter in a saucepan or skillet and cook the onion over medium heat. Cook until the onion is translucent, about 3-4 minutes. Add in the garlic and cook for another minute. Stir in the flour and continue to stir until the flour is fully absorbed.
- Reduce the heat to low and whisk while slowly adding in the milk, broth, and thyme. Bring to a boil and then reduce the heat to low and cook for another 2-3 minutes. Add salt and pepper to taste. Set aside.
- Add 1/3 of the potatoes to the casserole dish and then top with 1/3 of the sauce. Repeat until you have 3 layers.
- Bake covered for about 45 minutes. Then uncover and bake until bubbly and browned and potatoes are tender, about another 30 minutes. If it doesn't brown you can set until the broiler for 2-3 minutes.
- Allow to cool for 10-15 minutes before slicing.
- Garnish with a little fresh cracked pepper and fresh chopped parsley or thyme.
Nutrition
Serving: 1serving | Calories: 627kcal | Carbohydrates: 50g | Protein: 8g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 106mg | Potassium: 1120mg | Fiber: 5g | Sugar: 6g | Vitamin A: 372IU | Vitamin C: 47mg | Calcium: 139mg | Iron: 2mg