Matthew’s Recipes

Scalloped Potatoes Recipe

6 servings


1 hour 45 minutes

total time


¼ cup butter

1 large onion (diced)

2 cloves garlic (minced)

¼ cup flour

2 cups milk

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

3 pounds white potatoes (sliced about ⅛" thick)

salt and pepper (to taste)


Preheat oven to 350˚F.


To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.


Grease a 9"x13" baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.

Repeat layers ending with cream sauce. Cover 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 to obtain a golden top.

Allow to rest for 15 minutes before serving.


Serving Size



286 kcal

Total Fat

11 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat



30 mg


484 mg

Total Carbohydrate

39 g

Dietary Fiber

6 g

Total Sugars

5 g


9 g

6 servings


1 hour 45 minutes

total time
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