Description

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.

Ingredients

3 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
3 cups milk (or half and half cream)
1 teaspoon chicken bouillon powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5-6 small Yukon Gold potatoes (about 1.5 lb.), peeled and sliced
2 cups mozzarella cheese, shredded

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Instructions

In a large skillet or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
Stir in flour until evenly combined and cook for 1 minute. Slowly pour in milk. Stir well and bring the sauce to a simmer, about 5 minutes.
Stir in chicken bouillon powder, salt, and pepper. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes. Turn off the heat and set aside.
Arrange half of the sliced potatoes in a 9-inch square casserole pan and top with half of the cream sauce and half of the mozzarella cheese.
Arrange the remaining potato slices over the cheese and top with the remaining cream sauce and cheese.
Cover the pan with aluminum foil and bake in a 400F preheated oven for 45 minutes. Remove the foil and continue to bake uncovered for another 20-25 minutes until golden brown. Let cool for 5-10 minutes and serve warm

Notes

How to prevent milk from curdling: Curdled milk is a common problem when making scalloped potatoes. To avoid this:

Do not increase the temperature of your oven. 400F is the maximum temperature to bake this at.
If you want to add fresh onion or garlic to this dish, cook them slightly before adding.
And finally, avoid any “fat-free” or “low-fat” products in this dish.

Let it rest: Scalloped potatoes need their beauty sleep — really. Giving the dish a few minutes or more to set after baking is a good idea.

How to store: I recommend storing leftover scalloped potatoes in the same dish that you baked them in. Let cool first and then cover in plastic wrap. Refrigerate for up to 4 days. If you want to transfer them to another airtight container, make sure to let them cool first.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Bake
Cuisine: French