Description
A delicious and creamy scalloped potato dish that evokes warmth and nostalgia, perfect for any occasion.
Ingredients
- 2½ pounds Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- ¾ cup grated cheese (Gruyère or Parmesan, optional but recommended)
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly butter a baking dish.
- Peel the potatoes and slice them thinly, aiming for even ⅛-inch slices. Set aside.
- In a saucepan over medium heat, melt the butter. Add the minced garlic, cooking for about 30 seconds or until fragrant.
- Pour in the heavy cream and milk. Stir in the salt, black pepper, and thyme. Warm the mixture for 3–4 minutes, but don’t let it boil. Remove from heat.
- Lay a layer of potatoes at the bottom of the baking dish, slightly overlapping them. Pour about ⅓ of the cream sauce over this layer, and sprinkle with some grated cheese if using.
- Repeat the layering process until all potatoes and sauce are used, finishing with sauce and cheese on top.
- Cover the dish tightly with foil and bake for 45 minutes.
- After 45 minutes, remove the foil and return to the oven for an additional 20–25 minutes, until the top is golden and the potatoes are fork-tender.
- Take the dish out of the oven, letting the scalloped potatoes rest for 10 minutes to thicken the sauce and make slicing easier.
- Just before serving, sprinkle with fresh chives and extra thyme for an added touch.
Notes
For best results, ensure uniform potato slices for even cooking. You can mix in some veggies for a nutrition boost or incorporate herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American