Sour Cream and Chive Scalloped Potatoes
These Sour Cream and Chive Scalloped Potatoes are tender, creamy, and full of your favorite baked potato flavors. They make a great side dish for any meal.
Servings 8 Servings
Equipment
- saucepan or large skillet
- sharp knife or mandolin
- 9x13 casserole dish
Ingredients
- 6 tablespoons butter
- 6 garlic cloves
- 6 tablespoons flour
- 1 teaspoon salt
- 4 cups vegetable broth or chicken
- ½ cup sour cream
- 2-3 tablespoons fresh chopped chives
- 4-5 pounds potatoes
- 1 ½ cups grated white cheddar cheese
Instructions
- In a large saucepan, place the butter and finely chopped garlic over low/medium heat and saute until butter is fully melted.
- Add the flour and salt and whisk.
- Cook the flour for about 1 minute before adding the vegetable broth while continuously whisking to prevent lumps. Continue to stir until the mixture comes to a low boil and stir in the sour cream.
- Remove from heat and add in the chopped chives. Set aside.
- Preheat the oven to 350 degrees.
- Peel and thinly slice the potatoes.
- Spray a 9” x 13” pan with deep sides and layer in the potatoes.
- Slowly pour the sour cream sauce over the potatoes and sprinkle the top with cheese.
- Place in the oven and bake for about 50-55 minutes, until the top is golden brown and bubbly.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.