For the Friend’s Christmas Dinner this year (2024), I made a whiskey-glazed ham with scalloped potatoes (with creamed corn and a three-bean salad). I was looking for a saucy and creamy recipe, and this one from Spend with Pennies was perfect (with only a few small additions like cheese and extra seasoning.) I got rave reviews from everyone for the new scalloped potatoes recipe!
Unfortunately, I didn’t get a picture of the perfectly bubbly and saucy pan with the crispy top, and there were barely any leftovers!
New picture to come, the next time I make it!
Saucy Scalloped Potatoes
Ingredients
- ¼ cup salted butter
- 1 large yellow onion diced
- 1 tablespoon garlic minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2-3 cups grated old white cheddar
- Parmesan cheese for grating on top
- Clubhouse Garlic & Crushed Herbs for seasoning
- salt and pepper for seasoning
- 3 pounds Yukon gold potatoes or red potatoes sliced about ⅛-inch thick
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
- 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. Sprinkle with a bit of fresh cracked pepper and the Clubhouse Garlic & Crushed Herbs seasoning (it has salt in it).
- 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. Add salt and a bit of fresh cracked pepper and the Clubhouse Garlic & Crushed Herbs seasoning, and let the sauce boil for 1 minute.
- Sprinkle the sliced potatoes with salt, pepper, and the Garlic & Crushed Herbs seasoning.
- Layer a third of the seasoned potatoes in the prepared dish and pour a third of the cream sauce over top.
- Sprinkle with a cup of the grated white cheddar.
- Repeat the layers, ending with sauce and cheese. Fine grate a light layer of parmesan cheese over top and sprinkle a last dusting of the Garlic & Crushed Herbs seasoning.
- 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.
- Allow the potatoes to rest for at least 20 minutes before serving.
Notes
Original recipe from Spend with Pennies.
SCALLOPED POTATOES