How to make THE BEST Scalloped Potatoes | Easy Potato Recipe | Creamy Au Gratin Potatoes

Hello Everyone! Scalloped Potatoes are a favorite in our house. I especially love making them in the Fall, and for the holidays. My step-by-step recipe yields creamy tender potatoes that my family loves. I hope your family enjoys them as much as mine. ❤️Dyvonne Scalloped Potatoes 3 lbs. Russet, Idaho or Yukon Gold Potatoes (peeled, and sliced) 1 C. Chopped Yellow Onion (half of a medium size onion should do) 2 Cloves Garlic Minced 3 T. Unsalted Butter, plus 1 additional Tablespoon (if needed) 3 T. All-Purpose Unbleached Flour 1 C. Chicken Broth or Stock 2 C. Half n Half 1 t. Kosher Salt (or to your taste) 1/4 t. Coarse Black Pepper (or to your taste) Optional: 1/2 C. Shredded Parmesan Cheese (1/4 C. per each layer) Note: Parmesan cheese can have a saltiness to it, be sure not to over season the cream mixture if you are adding the parmesan cheese. 😉 Butter a 9x13 pan. Bake @350 degrees covered with foil 20-25 minutes or until the cheese on top is slightly melted and/or the sides are bubbly. Uncover and bake for an additional 10-15 minutes. The top will be soft golden brown. Be sure not to overbake the scalloped potatoes or your dish will be dry. Still delicious, but dry. Enjoy! Follow me on Instagram:   / cooking_forthefamily   Email: [email protected]