Scalloped Potatoes
Scalloped potatoes are the ultimate comfort food, offering layers of thinly sliced potatoes baked in a rich, creamy sauce until perfectly tender. This dish is a staple for holiday dinners, Sunday meals, and cozy gatherings, where its golden, bubbly surface and velvety texture make it a crowd-pleaser.
Ingredients
- 4 large russet or Yukon gold potatoes thinly sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- For the Creamy Sauce:
- 2 cups heavy cream or whole milk
- 1/2 cup butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg optional
- 1/2 teaspoon dried thyme or fresh thyme leaves
- 1/2 cup grated Parmesan or Gruyère cheese
- Fresh parsley or thyme for garnish
Instructions
- Set the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- Wash, peel, and thinly slice the potatoes (about 1/8-inch thick) using a knife or mandoline slicer for even cooking.
- In a saucepan over medium heat, melt the butter and sauté the onions and garlic until fragrant and softened.
- Stir in the flour, cooking for one minute to create a roux. Slowly whisk in the heavy cream or milk, stirring continuously to prevent lumps.
- Season with salt, pepper, thyme, and nutmeg, letting the sauce simmer until slightly thickened.
- Arrange half of the sliced potatoes in the baking dish, slightly overlapping them.
- Pour half of the creamy sauce over the first layer, then repeat with the remaining potatoes and sauce.
- If using cheese, sprinkle Parmesan or Gruyère over the top for a golden, crispy finish.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.
- Allow the scalloped potatoes to cool for 10 minutes before serving.
- Garnish with fresh parsley or thyme, and enjoy.
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