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A serving spoon lifts up a spoonful of potatoes au gratin from a dish.
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Scalloped Potatoes Recipe

A delicious comfort food side dish the whole family will love.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 317kcal

Ingredients

  • 4 tbsp. unsalted butter
  • 2 cups unsweetened almond milk
  • ¼ cup whole wheat pastry flour
  • 1½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. onion powder (or granules)
  • 1 tbsp. garlic powder (or granules)
  • 1 tsp. dried thyme
  • 1 cup chicken broth (or vegetable broth)
  • 4 lbs. Yukon gold potatoes sliced into ⅛-inch thick rounds (I used a mandoline slicer.)
  • 2 cups shredded cheddar cheese (divided)
  • ½ cup grated Parmesan cheese

Instructions

  • Preheat oven to 400°F. Grease a 9 x 13-inch baking dish. Gather and measure all your ingredients.
    Measured potatoes au gratin ingredients gathered on a white surface.
  • In a medium saucepan, melt the butter over medium-high heat.
    4 tbsp. unsalted butter
    Butter melted in a pot.
  • Add the milk to the pan and whisk until combined with the butter.
    2 cups unsweetened almond milk
    Milk added to butter in a pot.
  • Whisk the flour into the milk mixture.
    ¼ cup whole wheat pastry flour
    Flour added to milk and butter in a pot.
  • Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
    1½ tsp. salt, ¼ tsp. ground black pepper, 1 tbsp. onion powder, 1 tbsp. garlic powder, 1 tsp. dried thyme
    Spices added to roux in a pot.
  • Add the broth to the pan and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat once the sauce has thickened.
    1 cup chicken broth
  • Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
    4 lbs. Yukon gold potatoes
    A single layer of sliced potatoes layered in a casserole dish.
  • Top evenly with half of the sauce.
    Adding white sauce to the first layer of potatoes in a casserole dish.
  • Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and sauce.
    A layer of cheeses sprinkled over the first layer of potatoes au gratin.
  • Top evenly with the remaining sliced potatoes, the other half of the sauce, and the remaining 1 cup of cheddar cheese.
    A second layer of potatoes and sauce in a casserole dish.
  • Cover the baking dish with aluminum foil and bake for 30 minutes.
    A second layer of cheese sprinkled over the top of the potatoes au gratin.
  • Remove the foil and bake uncovered for another 30 minutes or until the potatoes are cooked through.
    A casserole dish of potatoes au gratin just out of the oven. The cheese is visibly melted.
  • Allow the potatoes to cool for a few minutes before serving. Serve warm.
    A fork lifts some potatoes au gratin from a white plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 37g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 749mg | Potassium: 825mg | Fiber: 5g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 36mg | Calcium: 295mg | Iron: 2mg