Quick and Easy Scalloped Potatoes Recipe
This quick and easy scalloped potatoes recipe takes just minutes to prep and only an hour to cook. If your morning tasks are overwhelming, you can make a large batch over the weekend, freeze them as individual servings, and reheat them when you need.
Servings: 4 servings
- 2.2 lb russet potato sliced
- 1/2 tbsp butter
- 4 oz onion finely chopped
- 2 tbsp garlic minced
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup whole milk
- 1/4 tsp thyme dried
- 1 cup unsalted chicken broth
- 2 tbsp heavy cream
- 3 oz mozzarella cheese shredded
Preheat the oven to 400°F.
Melt butter over medium heat in a pot, then sautée onions and garlic for about 3 minutes, or until translucent.
Stir in flour, salt, pepper, chicken stock, milk, and cream, and cook for 3 minutes, or until it starts to bubble.
Arrange the potato slices in the casserole dish in even layers and pour the sauce over them. Using a spatula, fill all visible gaps with onion bits to get a nice, flat surface.
Cover with tin foil and bake for 1 hour.
Uncover and sprinkle shredded cheese on top. Broil for about 3-4 minutes, or until it is golden brown on the surface.
Sprinkle thyme and serve.
Serving: 1serving | Calories: 372kcal | Carbohydrates: 56g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 489mg | Potassium: 1224mg | Fiber: 4g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 18mg | Calcium: 231mg | Iron: 3mg