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Scalloped Potatoes · Classic Creamy

Classic Creamy Scalloped Potatoes

Thinly sliced potatoes layered with a simple garlic, onion and thyme cream sauce and baked until tender, bubbling and browned. No cheese needed; a favorite next to holiday ham or roast beef.

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Prep
25 min
Cook
1 hr 35 min
Total
2 hr 15 min
Serves
8 · One 9x13-inch dish
Level
Medium

Ingredients

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)

Steps

  1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. 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.
  3. Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft but not browned.
  4. Stir in the garlic until fragrant.
  5. Whisk in the flour and cook, whisking, until it smells toasty.
  6. Slowly whisk in the milk and cream, then add the salt, pepper, nutmeg and thyme.
  7. Simmer, whisking often, until the sauce thickens a little, like heavy cream.
  8. 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.
  9. Cover the dish tightly with foil, set it on a sheet pan to catch drips and bake.
  10. Uncover and bake until the top is golden brown and a knife slides through the center with no resistance.
  11. Let it rest so the sauce thickens, then sprinkle with parsley and serve.

Tip: Want it cheesy? Scatter 1 1/2 cups shredded Gruyère or sharp cheddar between the layers and over the top for a gratin-style dish.

Tip: A mandoline makes quick, even slices; always use its hand guard.

Tip: Russets work too; they turn softer and soak up more sauce.

Storage: Refrigerate within 2 hours, up to 4 days. Reheat portions covered until steaming hot all the way through (165°F). Freezing isn't recommended; the sauce turns grainy.

Make ahead: Bake fully up to 2 days ahead, cool, cover and refrigerate. Reheat covered in a 350°F oven for 35 to 45 minutes, until hot in the center.

Estimated nutrition per serving: 380 calories · protein 9 g · carbohydrates 45 g · fiber 5 g · sugars 8 g · fat 20 g (saturated 12 g) · sodium 500 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.