Scalloped Potatoes

Servings: servings

Calories: 433cal

Preheat oven to 350 F.
Peel potatoes and cut into 1/4-inch slices, we like to use a mandolin to get nice even cuts.
Melt butter in skillet over medium high heat.
Add chopped onion, minced garlic, and vegetable base and stir to combine well, cooking for 3-4 minutes.
Sprinkle in flour and stir to combine.
Whisk in milk, cooking and whisking for about 8-10 minutes, until mixture is bubbly.
Layer the bottom of an 8x8 casserole dish with one layer of potatoes. Season with pepper and a little garlic salt.
Ladle on a layer of cream mixture over the potatoes.
Add remaining potatoes to the baking dish and ladle on remaining cream sauce.
Cover baking dish tightly with foil and bake for 45 minutes.
Remove foil and bake an additional 35 minutes.

Author: Chef Antoine Davis

5 from 1 vote

Other starchy potatoes such as Yukon gold can be substituted. The starch content plays an important role in scalloped potatoes as it helps thicken the cream sauce. The thinner your potatoes are sliced, the quicker they will cook so using a mandolin will help greatly here.
To Make in Advance - You can slice the potatoes and store them in a bowl of water (submerged) kept in the refrigerator up to a day in advance to help slow the process of browning. They should be cooked within 24 hours. Otherwise, you can parbake or even fully bake this dish, allow it to cool, then transfer it to the refrigerator with an air-tight lid or tightly wrapped with plastic wrap. Remove from fridge when ready to serve and allow it to rest at room temp for around 30 minutes or until the chill is taken off. Continue baking, uncovered, until the potatoes are done (or just enough to reheat if you fully baked it).
Store leftover scalloped potatoes with an air-tight lid or tightly wrapped with plastic wrap kept in the refrigerator for 4-5 days. Reheat in a 350F oven until warmed through.

Course: Side Dish

Cuisine: American

Prep Time15

Cook Time1 30

Total Time1 45