Best Scalloped Potatoes

 

Sam and I both grew up with a variation of this recipe. It was great with Air fried pork chops and brussel sprouts * I cut the recipe down to fit in a square pan using less potatoes and 1 1/2 c. milk 3/4 c broth but used same flour. I couldn't help but add a bit of grated cheese between layers.  It was finished in 1 hour.  I didn't broil and Sam did ask about the golden top.   It was delicious!

• 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.

Sauce

• 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.
  

Assembly

• 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.