Description
These Brown Butter Scalloped Potatoes are a rich, creamy, and indulgent side dish perfect for any meal.
Ingredients
Scale
- 1/4 cup salted butter, for browning
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 1/41/2 teaspoon salt, divided
- 1/21/2 teaspoon black pepper, divided
- 3 pounds Yukon gold potatoes, sliced about 1/8-inch thick
- 11/2 teaspoon salt, reserved for layering
- 1/21/2 teaspoon black pepper, reserved for layering
Instructions
- Sauté Butter Until Brown: Start by melting the butter over medium heat in a saucepan. Stir it continuously until it turns a nutty brown color and gives off a delicious aroma. This browning process adds a rich, toasty flavor that takes the dish up a notch, but be careful not to let it burn.
- Layer Potatoes in Dish: Begin layering your sliced potatoes in the greased baking dish, keeping them slightly overlapping. As you stack them, you will want to admire the beautiful layers forming. Not enough overlap can lead to uneven cooking, so ensure they are snug.
- Add Sauce & Seasoning: Pour the browned butter sauce evenly over the layered potatoes, making sure they are nicely coated. The sauce should shimmer and smell amazing. Skipping this step or not distributing the sauce well can leave dry spots in the final dish.
- Bake Until Tender: Pop your dish in the oven and bake until the potatoes feel tender. You will know it is almost ready when the top starts bubbling. Cover it with foil if you see browning too quickly to avoid burnt edges.
- Broil for Crispy Finish: Once the potatoes are fully cooked, broil them for a few minutes to achieve a gorgeous, crispy top. You should see a golden hue forming, and the smell will be irresistible. Keep a close eye; broiling can go from perfect to burnt in a flash.
Notes
- Storage Tips: Store leftover scalloped potatoes in the fridge for up to 4 days.
- Expert Tips: If the potatoes seem undercooked after the suggested baking time, cover them and bake for an additional 10-15 minutes until tender.
- When the sauce is too thick or clumpy, adding more broth or milk a little at a time can help achieve a smoother consistency.
- If your potatoes turn out watery after baking, sprinkling salt between each layer will draw out moisture effectively.
- For flavorful touch, layer and season the potatoes well as you stack them to ensure every bite is delicious.
- If you are short on oven space, preparing the scalloped potatoes ahead of time means they can hold their heat for about 45 minutes.
- Reheating Instructions: Reheat in a 350 degrees F oven until warmed through.
- Serving Suggestions: Serve with roasted meats for a classic pairing. Pair with a fresh green salad for balance. Great with baked ham or grilled chicken.
- Recipe Variations: Add a layer of sautéed mushrooms for an earthy flavor. Incorporate sliced cooked bacon for extra richness. Use different herbs like rosemary or thyme for new taste profiles.
- Ingredient Notes: Choose Yukon gold potatoes for a creamy texture. If desired, Russet potatoes can be used but should be peeled. Red potatoes do not need to be peeled. If looking for substitutions, vegetable broth can replace chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 5g
- Sodium: 484mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg