Scalloped Potatoes (Milk and Chicken Broth)

Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin.

¼ cup butter
1 large onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour, unbleached
2 cups milk
1 cup chicken broth
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
3 lbs white potatoes, sliced about 1/8" thick
sea salt
black pepper, freshly cracked

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9"x13" baking dish.

Make the Sauce:
Melt the 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:
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.

Makes 8 servings.

Make Ahead:  To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results. Bake the dish covered for 50-60 minutes. Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking). Cover well and refrigerate. On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.