Homemade Scalloped Potatoes

Name: Homemade Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 -10 servings
Ingredients: 2 pounds Yukon gold potatoes; 1 large clove garlic; 2 tablespoons unsalted butter; 1 medium yellow onion; 1 tablespoon finely chopped fresh thyme; 2 teaspoons fine sea salt; 1 teaspoon black pepper; 2 teaspoons olive oil; 1 ½ cups heavy cream

User Reviews

4.4

72 reviews

Good

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 -10 servings
Course
Side Dish

Homemade Scalloped Potatoes

Iris Warren

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Creamy, decadent Homemade Scalloped Potatoes are right at home alongside your holiday ham. This dish is deceptively simple to make but will impress all of your dinner guests.

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Ingredients

Servings

2 pounds Yukon gold potatoes
1 large clove garlic
2 tablespoons unsalted butter room temperature
1 medium yellow onion thinly sliced
1 tablespoon finely chopped fresh thyme
2 teaspoons fine sea salt
1 teaspoon black pepper
2 teaspoons olive oil
1 ½ cups heavy cream

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Instructions

Preheat oven to 350°F.
Use a mandoline to carefully slice potatoes about ⅛-inch thick. Place the sliced potatoes in a bowl and cover with cold water. Let rest for about 10 minutes before draining thoroughly.
Cut the garlic clove in half and rub the cut edges on the bottom and sides of a 13x9-inch glass or ceramic baking dish. Rub the butter along the bottom and sides of the dish. Set aside.
In a large bowl, combine drained potatoes, sliced onion, thyme, salt and pepper with the olive oil. Toss until thoroughly combined.
Place the potatoes and onions in the buttered baking dish, shingling them evenly across the bottom.
Pour the heavy cream evenly over the potatoes. Cover the pan tightly with foil and bake for 50-60 minutes. Check for doneness; potatoes should have no resistance when probed with a toothpick or the tip of a knife.
For a browned topping, optionally remove the foil and place the potatoes under the broiler for 5-10 minutes.

Notes

The cut garlic clove can be saved for another use later, or minced and added to the potato and onion mixture.
I like to let the potatoes cool for 5-10 minutes before serving them, just to let the potatoes and the sauce settle into each other and tighten up a bit.
To make this dish ahead of time, assemble the potatoes and bake, covered with foil, for 50-60 minutes. Let them cool and then cover and refrigerate overnight. When you’re getting ready to serve dinner, cover the scalloped potatoes with foil and reheat them in a 350°F oven for about 20 minutes or until hot. If you’d like, you can remove the foil and finish them off under the broiler for 5-10 minutes.