When you’re making this scalloped potatoes recipe, just make sure to slice the potatoes thin and most importantly, even with consistent cuts. You don’t want to have a mix of thin and thick slices because the casserole won’t cook evenly. Be careful and try to cut them thin with a mandoline (we highly recommend using a cut-safe glove with a mandoline) or sharp knife.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Servings: 8servings
Calories: 297kcal
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Ingredients
3pounds(1.4kg)Potatoes, peeled and sliced thin
1/4cup(57g)Butter, plus extra for buttering baking dish
3clovesGarlic, minced
1/4cup(30g)Flour
1cup(240ml)Chicken Stock or Beef or Vegetable Stock
Preheat oven to 375°F. Butter an 9”x13” baking dish. Set aside.
Heat a skillet over medium heat. Melt the butter and then add the garlic. Cook until softened, about 1 minute.Whisk in the flour until smooth and cook for about 20 seconds. Slowly whisk in the chicken stock until well combined. Whisk in the milk and then season to taste with salt and pepper. Continue to cook, stirring regularly until it comes to a gentle boil and slightly thickens, about 5 minutes. Remove from heat.
Layer 1/2 of the potatoes in the prepared baking dish, making sure to separate slices. Top with half of the gravy. Layer about 1/2 of the cheese over the potatoes.Top with the remaining potatoes (making sure to separate slices). Top with remaining gravy and cheese.
Cover the pan with aluminum foil. Bake for 45 minutes, the remove foil and bake uncovered for about 30-35 minutes or until top is golden and potatoes are cooked through. If desired, top with chopped parsley and serve warm.