Description
Indulge in the creamy and comforting goodness of homemade make-ahead scalloped potatoes. Thinly sliced potatoes are layered with a delectable blend of garlic, onions and a rich, savory sauce. These scalloped potatoes are a versatile side dish perfect for family dinners or special occasions. Make a large batch to enjoy later, as they freeze well, ensuring you’ll always have a taste of home at your fingertips.
Ingredients
- 3 tablespoons butter
- 4 big garlic cloves, minced
- 1 big red onion (or 2 small ones), chopped very small
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 cup milk of your choice (see notes)
- 1 cup broth of your choice (see notes)
- 2 tablespoons arrowroot powder dissolved in 4 tablespoons water (see notes)
- 2 lbs potatoes, thinly and evenly sliced (see notes)
- Fresh parsley
- Optional – 1 cup grated cheddar cheese (see notes)
Suggested toppings:
Cherry tomatoes, avocado slices, pieces of ham, fresh dill, fresh thyme or Italian herbs
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch oven-proof dish.
- In a small saucepan over medium heat, melt the butter. Add the garlic and onion, and cook for 5 minutes, stirring often.
- While the onion and garlic are cooking, thinly slice the potatoes.
- Season the onion mixture with sea salt and black pepper, and cook for an additional minute.
- Add the milk and broth, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer.
- Dissolve the arrowroot powder in water and add it to the onion mixture. Stir and cook for another minute until the sauce thickens due to the arrowroot powder.
- In the oven-proof dish, create four layers as follows: Layer 1: Half of the sliced potatoes
Layer 2: Half of the onion mixture
Layer 3: The remaining potatoes
Layer 4: The rest of the onion mixture
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and, if desired, add a fifth layer now. If you’re making potatoes au gratin, sprinkle the grated cheese on top.
- Bake uncovered for another 30 minutes.
- Remove from the oven, garnish with fresh parsley, and let the scalloped potatoes rest for 5 minutes before serving.
- These potatoes are best when served fresh and warm.
- Customize your dish with your favorite add-ons. Today I chose avocado slices and cherry tomatoes. Be sure to check out the “How to boost the nutrition” section for more delicious and nutritious options.
Enjoy!
Notes
You can use coconut milk, organic cow milk or almond milk for this recipe, but other types of milk will also work.
Your preferred broth, whether it’s vegetable or chicken, will work great. I usually choose one of these.
If you don’t have arrowroot powder, you can substitute it with cornstarch.
I typically keep the potato peel on, especially when using organic potatoes, but it’s optional. The dish will still taste fantastic either way.
While I slice the potatoes with a sharp knife, using a mandolin can make the process easier. The key is to slice them as thinly as possible for faster cooking.
I usually use Russet or Yukon potatoes, however other potato varieties can also be used.
To transform these scalloped potatoes into potatoes au gratin, simply add grated cheddar cheese as the 5th layer.
I find this oven-proof dish very convenient, as it comes with handles and a lid for easy storage.