Scalloped Potatoes
Thin Yukon Gold slices bake in a thyme-scented cream sauce thickened with a butter and flour roux, giving you tender centers, a stable sauce, and golden bubbling edges.
Equipment
- 9x13 inch baking dish - 23x33 cm, glass or ceramic
- 3-quart saucepan - for the sauce
- Mandoline slicer - set to 1/8 inch (3 mm); a very sharp knife also works
- Chef's knife - for the onion, garlic, thyme, and parsley
- Vegetable peeler - for peeling the potatoes
- Whisk - keeps the roux and milk smooth
- Large mixing bowl - holds the sliced potatoes
- Heavy-duty aluminum foil - for the covered bake
- Rimmed sheet pan - placed on the lower rack to catch drips
- Fine grater - for the fresh nutmeg
Ingredients
- 3 pounds Yukon Gold potatoes - 1.4 kg, about 6 medium, peeled and sliced 1/8 inch (3 mm) thick
- 1 large yellow onion - about 10 ounces or 280 g, thinly sliced
- 4 tablespoons unsalted butter - 57 g, divided: 3 tablespoons for the sauce and 1 tablespoon for greasing the dish
- 2 cloves garlic - minced
- 2 teaspoons fresh thyme leaves - finely chopped
- 1/4 cup all-purpose flour - 30 g
- 2 cups whole milk - 480 ml
- 1 cup heavy cream - 240 ml
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper - freshly ground
- 1/4 teaspoon whole nutmeg - freshly grated
For Garnish
- 1 tablespoon fresh flat-leaf parsley - finely chopped
Instructions
- Place a rack in the center of the oven with a rimmed sheet pan on the rack below, then preheat to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter.
- Thinly slice the onion, mince the garlic, chop the thyme and parsley, and grate the nutmeg.
- Melt 3 tablespoons of butter in a saucepan over medium heat and cook the onion for 6 to 8 minutes until soft. Add the garlic and thyme and cook for 1 minute.
- Stir in the flour for 2 minutes, then slowly whisk in the milk and cream and simmer for 5 to 6 minutes until thickened. Off the heat, stir in the salt, pepper, and nutmeg, then cover and keep warm on the lowest heat.
- Peel the potatoes and slice them 1/8 inch (3 mm) thick, without rinsing, right before assembling.
- Layer one-third of the potatoes in the dish, pour over one-third of the sauce, and repeat twice more, ending with sauce. Press the top layer down gently.
- Cover tightly with foil, arched so it does not touch the potatoes, and bake on the center rack for 60 minutes.
- Remove the foil and bake 30 more minutes until deep golden and a knife slides through the center easily. Broil for 2 minutes if the top is still pale.
- Rest the dish for 10 minutes, sprinkle with parsley, and serve hot.
Notes
- Slice the potatoes evenly at 1/8 inch (3 mm) with a mandoline so every slice finishes cooking at the same time.
- Use whole milk and heavy cream, because low-fat dairy is more likely to curdle in the oven.
- Do not rinse or soak the potato slices, since the surface starch thickens the sauce and soaking is not needed.
- Yukon Gold potatoes hold their shape best, while russets soften more and thicken the sauce further.
- Pour the sauce over the potatoes while it is hot so the center cooks through in the time given.
- Arch the foil so it does not touch the top layer, and keep a rimmed sheet pan on the lower rack to catch bubbling sauce.
- Cheesy variation: stir 1 cup (100 g) shredded Gruyère into the finished sauce off the heat.
- Make ahead: bake fully, cool, cover, and refrigerate up to 3 days, then reheat covered at 350°F (175°C) for 30 to 35 minutes.
- Storage: refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: freeze individual portions for up to 2 months, thaw overnight in the fridge, and reheat in the oven.
Nutrition
Serving: 1ServingCalories: 350kcalCarbohydrates: 39gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 60mgSodium: 480mgPotassium: 780mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 30mgCalcium: 8mgIron: 8mg
Tried this recipe?Let us know how it was!