Scalloped Potatoes

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 2 hours

Ingrédients

¼ cup salted butter

1 large yellow onion (diced)

2 cloves garlic (minced)

¼ cup all-purpose flour

2 cups milk

1 cup chicken broth

1¼ teaspoon salt (divided)

½ teaspoon black pepper (divided)

3 pounds Yukon gold potatoes (or red potatoes, *see notes, sliced about ⅛-inch thick)

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.

To Make the Sauce

In a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.

Combine the milk and broth. Gradually add it to the flour mixture, whisking until smooth after each addition. It will be very thick at first; continue adding a little bit of liquid at a time while whisking.

Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.

To Assemble the Potatoes

Layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.

Repeat the layers, including salt and pepper, ending with sauce. Cover tightly with aluminum foil and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.

Allow the potatoes to rest for at least 20 minutes before serving.

Nutrition

• Calories: 286 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 7 g
• Cholestérol: 30 mg
• Sodium: 484 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 5 g
• Protéines: 9 g