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Scalloped Potatoes

  • Preparation Time
    Prep:
    30 min.
  • Cooking Time
    Cook:
    1 hr. 35 min.
  • Serves
    Serves:
    8

Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base.

Recipe tags: vegetable base, moderate difficulty, side, vegetarian, roast

Ingredients

Quantity Ingredient
2 Tbsp olive oil
½ cup minced yellow onion
1 tsp minced garlic
2 tsp Better Than Bouillon® Roasted Garlic Base
¼ tsp ground white pepper
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
2 tsp Better Than Bouillon® Seasoned Vegetable Base
¾ cup hot water
1 cup whole milk
1 cup heavy cream
3 lbs yellow potatoes, thinly sliced on a mandolin
½ cup minced chives

Directions

  • 1

    Preheat the oven to 350°F. Grease a shallow 2-quart baking dish.

  • 2

    Add the olive oil to a medium sized stockpot over medium-high heat. Add the onions and sauté for 2-3 minutes. Add the garlic, Roasted Garlic Base, and white pepper to the pot and cook for 30 seconds more.

  • 3

    Add the butter to the pan and melt. Add the flour to the pan and whisk together. Cook over low heat for 1-2 minutes.

  • 4

    Dissolve the Seasoned Vegetable Base into the hot water.

  • 5

    Slowly whisk the Seasoned Vegetable Base broth into the pan. Whisk in the milk and heavy cream. Turn the heat up to medium-high and bring to a low simmer. Cook for 3-4 minutes or until thickened, do not boil.

  • 6

    Add a single layer of potatoes to the bottom of the prepared baking dish. Cover with a layer of sauce. Repeat until all of the potatoes are used, finishing with a layer of sauce.

  • 7

    Cover the baking dish tightly with foil and place directly into the oven. Bake for 1 hour. Carefully remove the foil from the pan and bake for 20 minutes more.

  • 8

    Turn the oven to broil and brown the top of the potatoes for 5 minutes. Carefully remove the pan from the oven and sprinkle with the minced chives. Let the pan rest for 10 minutes before serving.