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scalloped potatoes recipe

scalloped potatoes recipe
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Ingredients

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  • 3 lbs Yukon Gold or Russet potatoes, peeled and sliced 1/8 inch thick
  • 1/4 cup unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Cooking spray or extra butter for the baking dish

Instructions

  1. Step 1: Oven and Dish Preparation. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a bit of butter to prevent the potatoes from sticking to the sides.
  2. Step 2: Prepare the Potatoes. Peel the potatoes and slice them into thin, uniform rounds about 1/8-inch thick. Using a mandoline slicer is highly recommended to ensure they cook evenly. Place the sliced potatoes in a bowl of cold water to prevent browning while you make the sauce, then drain and pat them dry before use.
  3. Step 3: Sauté Aromatics and Make Roux. In a large saucepan, melt the butter over medium heat. Add the diced onions and cook for 3 to 4 minutes until they become translucent. Stir in the minced garlic and cook for another minute. Sprinkle the flour over the butter and onion mixture, whisking constantly for 1 to 2 minutes to cook out the raw flour taste.
  4. Step 4: Whisk the Cream Sauce. Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps. Continue cooking and whisking over medium heat until the sauce thickens and begins to bubble. Stir in the salt, pepper, and thyme. Remove from heat.
  5. Step 5: Layer the Dish. Arrange half of the potato slices in an even layer in the bottom of the prepared baking dish. Pour half of the cream sauce over the potatoes. Repeat with the remaining potatoes and the rest of the sauce, spreading it evenly to cover all the potatoes.
  6. Step 6: Bake and Brown. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
  7. Step 7: Rest and Serve. Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the sauce to set and thicken further, making it easier to scoop and serve.

Find it online: https://www.yucolor.com/dinner/scalloped-potatoes-recipe/