Classic Creamy Scalloped Potatoes Recipe
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for classic creamy scalloped potatoes. Yes, that's right — a registered dietitian created a recipe for those indulgent potatoes you love to see on every holiday spread. Turns out dietitians love potatoes too! As Carli explains, "These potatoes are the ultimate decadent savory dish. While most people look forward to the cookies and pies during the holiday season, I'm all about the creamy potatoes." Well, if it is good enough for a dietitian, it's good enough for us.
While these potatoes are indulgent, you do not need to save them for holiday meals. In fact, this dish is ideal for weekend dinners paired with flank steak for a main course and a fresh endive salad to round it out. Who said you can't eat your favorite foods year round? Elevate your everyday eating experience. You deserve it!
Gather your ingredients for classic creamy scalloped potatoes
To make these classic creamy scalloped potatoes, you can start by gathering your ingredients. For this recipe, you will need gold potatoes, butter, flour, whole milk, minced garlic, chicken broth, salt, pepper, and Parmesan cheese.
Slice potatoes using a mandoline
Preheat your oven to 350 F. Then, using a mandolin, slice the potatoes into rounds about ¼-inch thick. "You can use a knife instead, but be sure to slice your potatoes to roughly the same thickness," Carli notes. This will help the potatoes to cook evenly when they are in the oven.
Whisk up a creamy sauce
Next, place a medium saucepan over the stovetop. Melt the butter and garlic over medium heat. Once the butter has melted, add in the flour. Use a whisk to thoroughly incorporate the flour into the butter. Then, while continuing to whisk, add in the salt, pepper, broth, and milk. Bring the heat up to high. Once the mixture is boiling, remove it from the heat. Carli notes, "At this point, it's okay if the sauce looks too thin. It will thicken upon standing and continue to thicken in the oven".
Layer the potatoes and cream in a baking dish
Lastly, layer in the potatoes and cream sauce into a large 9x13-inch baking dish that has been sprayed with nonstick cooking spray. Start with a layer of potatoes, then pour the sauce on top. Then, repeat this layering of potatoes and cream sauce twice, until the sauce is used up. Top the potatoes with the shredded Parmesan cheese. Next, cover the baking dish with foil. Bake in the preheated oven for 45 minutes, before removing the foil and baking uncovered for an additional 45 minutes. Resist the urge to dive right in as these potatoes need to cool for at least 15 minutes.
Once slightly cooled, these scalloped potatoes pair wonderfully with steak, chicken, and fish. They also work well alongside vegetable side dishes like green beans, broccoli, or roasted carrots.
- 3 pounds gold potatoes
- ½ stick unsalted butter
- 2 cloves garlic, minced
- ¼ cup flour
- 2 ½ cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup shredded Parmesan cheese
- Preheat oven to 350 F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Thinly slice unpeeled potatoes with a mandoline. If you don't have a mandoline, you can use a knife, but try to keep the slices uniform.
- In a medium-sized saucepan over medium heat, add the butter and garlic. Once the butter has melted, add flour and whisk to combine. Then, add the milk, broth, salt, and pepper. Whisk until combined and bring to a boil. Once boiling remove from the heat.
- Place a layer of potatoes in the bottom of the prepared baking dish. Pour a layer of cream sauce on top of the potatoes. Repeat layering potatoes then cream sauce until the sauce is gone.
- Top the final layer with shredded Parmesan cheese. Cover with foil. Bake for 45 minutes.
- Remove the dish from the oven and remove the foil. Return the potatoes to the oven for an additional 45 minutes, or until the potatoes are tender.
- Let the potatoes cool slightly, then serve and enjoy.
Nutrition
| Calories per Serving | 182 |
| Total Fat | 6.6 g |
| Saturated Fat | 4.0 g |
| Trans Fat | 0.2 g |
| Cholesterol | 17.9 mg |
| Total Carbohydrates | 25.3 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 3.8 g |
| Sodium | 294.4 mg |
| Protein | 5.9 g |
