Classic creamy scalloped potatoes with a rich butter-onion sauce, thinly sliced potatoes, and a golden bubbly finish—perfect comfort food.

1 cup butter

1 large onion, diced

2 cloves garlic, minced

1 cup all-purpose flour

2 cups milk

1 cup chicken broth (or vegetable broth)

¼ tsp salt

¼ tsp pepper

3 pounds white potatoes, thinly sliced (about ¼ inch thick)

Additional salt and pepper, to taste

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Preheat oven to 350°F (175°C).

In a pan over medium heat, melt butter. Add diced onion and garlic; sauté about 3 minutes.

Stir in flour and cook 1–2 minutes.

Lower heat and slowly whisk in milk and broth. Increase heat slightly, stirring until sauce thickens and boils.

Season with salt and pepper; boil 1 more minute to thicken fully.

Grease a 9×13-inch baking dish.

Layer half of the potatoes in the dish; season with salt and pepper. Pour half the sauce over potatoes.

Repeat layers with remaining potatoes and sauce.

Cover with foil and bake 45 minutes.

Uncover and bake 35–45 minutes more until bubbly and golden.

Optional: Broil 3–4 minutes for a crispy top.

Let rest 15 minutes before serving.

Use a mandoline for evenly thin potato slices.

Substitute heavy cream for milk for extra richness.