Homemade Scalloped Potatoes
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 -10 servings
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Course
Side Dish
Homemade Scalloped Potatoes
Description
This recipe starts with precise, thin slices of Yukon Gold potatoes, which are soaked in cold water to reduce starchiness and ensure even cooking. The baking dish is prepared by rubbing with fresh garlic and butter, which flavors the potatoes lightly during baking. Potatoes are combined with sliced onions, fresh thyme, sea salt, freshly ground black pepper, and a drizzle of olive oil to enhance seasoning.
Heavy cream is poured over the shingled potato layers, covering them with rich fat to create a tender and creamy interior when baked. After covering with foil and baking at 350°F for about an hour, the potatoes are checked for tenderness. An optional broiler finish adds a desirable golden crust on top.
This dish pairs well as a comforting side for meat or poultry meals. Letting it rest before serving helps the sauce thicken and the potatoes to settle, improving texture. It can also be made ahead, refrigerated overnight, and reheated covered in the oven to maintain moisture.
The recipe notes suggest saving or repurposing the rubbed garlic and recommend gently reheating leftovers to preserve the creamy consistency and pleasant texture.
Ingredients
- 2 pounds potato Yukon gold variety
- 1 large garlic clove
- 2 tablespoons butter room temperature, unsalted
- 1 medium yellow onion thinly sliced
- 1 tablespoon thyme finely chopped fresh
- 2 teaspoons salt fine sea salt
- 1 teaspoon black pepper
- 2 teaspoons olive oil
- 1 ½ cups heavy cream
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
- You can mince the garlic after rubbing the baking dish and add it to the potato mixture for stronger garlic flavor.
- Let scalloped potatoes cool 5-10 minutes after baking to allow the sauce to thicken and set.
- For make-ahead, bake covered, cool, refrigerate overnight, and reheat covered at 350°F for about 20 minutes before serving.
- Broil for 5-10 minutes at the end to achieve a browned, crispy top if desired.
User Reviews
Overall Rating
4.4
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