Description
Layered with creamy goodness, these scalloped potatoes are a comforting side dish perfect for family gatherings and holidays.
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)
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 3-quart baking dish.
- Peel the potatoes and slice them thinly, about ⅛-inch thick, keeping the slices uniform for even cooking.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and milk. Season with salt, black pepper, and thyme. Stir to combine and warm for 3–4 minutes, but do not let it boil. Remove from heat.
- Layer about one-third of the sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them. Pour one-third of the cream sauce over the potatoes. If desired, sprinkle lightly with some of the grated cheese.
- Repeat the layering process with the remaining potatoes and sauce, finishing with a layer of sauce and cheese on top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and return the dish to the oven for another 20–25 minutes, or until the top is golden and the potatoes are fork-tender.
- Let the scalloped potatoes rest for 10 minutes before serving.
- Garnish with fresh chives and extra thyme right before serving.
Notes
Ensure the potatoes are sliced evenly for uniform cooking. Let the dish rest after baking to help the sauce set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American