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Classic Creamy Scalloped Potatoes

Ingredients · Serves 8 · Prep 25 min · Total 2 hr 15 min

Potatoes
3 ½ lb yukon gold potatoes, peeled and sliced 1/8 inch thick
Sauce
¼ cup unsalted butter, plus more for the dish
1 medium onion, finely chopped
3 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 tsp kosher salt
½ tsp black pepper
⅛ tsp ground nutmeg
2 tsp fresh thyme leaves, or 3/4 tsp dried
To finish
2 tbsp fresh parsley, chopped (optional)

Classic Creamy Scalloped Potatoes

Steps

Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
Peel the potatoes and slice them about 1/8 inch thick with a sharp knife or a mandoline. Don't rinse the slices; their starch helps thicken the sauce.
Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft but not browned.
Stir in the garlic until fragrant.
Whisk in the flour and cook, whisking, until it smells toasty.
Slowly whisk in the milk and cream, then add the salt, pepper, nutmeg and thyme.
Simmer, whisking often, until the sauce thickens a little, like heavy cream.
Layer a third of the potato slices in the dish, overlapping them like shingles, and pour a third of the sauce over them. Repeat twice, pressing the top layer down so it's mostly under the sauce.
Cover the dish tightly with foil, set it on a sheet pan to catch drips and bake.
Uncover and bake until the top is golden brown and a knife slides through the center with no resistance.

Classic Creamy Scalloped Potatoes

Steps, continued

Let it rest so the sauce thickens, then sprinkle with parsley and serve.