Classic Scalloped Potatoes
User Reviews
5
Classic Scalloped Potatoes
Description
This recipe begins by preparing a creamy sauce with butter and fresh or dried thyme infused with minced onion and garlic cooked briefly to soften their flavors. Flour is whisked in to form a roux that thickens the sauce once milk is gradually stirred in and cooked, creating a rich, velvety base enriched with seasoning like salt, pepper, and optional nutmeg.
The Yukon Gold potatoes are peeled and sliced very thinly to ensure they cook through evenly and absorb the sauce’s flavors. The baking dish is layered starting with some sauce spread on the bottom, followed by potatoes and alternating with more sauce, allowing the potatoes to meld with the creamy mixture during baking at 350°F. Freshly grated Parmesan cheese adds a subtle sharpness and helps develop a gentle crust on top.
Once baked until the potatoes are tender when pierced with a fork, the dish offers a creamy texture with gentle herbal notes and a delicate crust. It pairs well with roasted meats or as a filling vegetarian side and is suitable for serving a crowd.
Baking times vary depending on oven characteristics and potato thickness; checking doneness and adjusting accordingly is recommended. The recipe yields about 8 servings, making it suitable for family meals or gatherings.
Ingredients
- 1/4 cup butter unsalted
- 1 Tbsp minced thyme or 1 tsp of dried thyme, fresh leaves
- 1 medium yellow onion minced
- 2 cloves garlic minced or grated
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 - 1/2 tsp nutmeg optional but recommended, freshly grated
- 3 Tbsp all-purpose flour
- 2 1/2 cups milk whole
- 2 lbs. potato sliced very thinly, about 1/8 inch thick, Yukon gold variety
- 1/3 cup grated Parmesan Cheese freshly grated tastes best
Instructions
Prepare
- Preheat oven to 350°F. Set out a 9x13 or other 3 quart baking dish and a rimmed baking sheet. Spray baking dish lightly with cooking spray or grease lightly with butter. Set aside.
Make cream sauce
- Add butter and thyme leaves to a saucepan, and heat over MED heat. Once butter has melted, add the onion and cook for 3-5 minutes, until softened.
- Add garlic and cook about 30 seconds or so, or until fragrant. Add salt, pepper, nutmeg (if using), and flour. Whisk or stir together to combine well. Let cook for about a minute, so the raw flour taste is gone.
- Slowly pour in the milk, whisking as you pour, until all the milk is added. Continue whisking frequently and bring the mixture to a bubble and cook about 5 minutes, or until thickened enough to be a rich cream sauce and coat the back of a spoon.
Assemble
- Add about 1/2 cup of the cream sauce to the bottom of the prepared baking dish and spread it out into an even layer.
- Top that with some of the sliced potatoes, slightly overlapping each other, covering the bottom of the baking dish.
- Repeat the layers (cream sauce, then potatoes) for as long as you have sauce and potatoes. You want to end the layers with a layer of cream sauce.
- Top that final cream sauce layer with the Parmesan cheese.
Bake
- Place baking dish on the rimmed baking sheet (this is in case of any potential bubbling over - that way you won't have a mess on the bottom of your oven).
- Lay out a sheet of aluminum foil and spray one side with cooking spray. Cover the baking dish, sprayed side down, with the foil.
- Transfer to the preheated oven and bake for 1 hour. Remove the foil and continue baking another 40-50 minutes, or until potatoes are fork tender.
Broil
- Keep the rack in the middle position (don't move it higher or the potatoes may burn), and broil on high (mine is 550°F) for a couple of minutes, or until as golden brown as you'd like. Please watch closely, broiling can go from done to burnt very quickly!
Serve
- Sprinkle with additional fresh thyme if desired and serve hot.
Notes
- Estimated servings are about 8 people, adjust portion sizes accordingly.
- Oven baking times may vary; test potato tenderness with a fork to ensure doneness.
- For make-ahead or freezing instructions, consult detailed recipe notes from the main source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 486mg | 20% |
| Potassium | 642mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 239mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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