Classic Scalloped Potatoes

Ingredients

• 3 lb Yukon Gold potatoes
• 3 tbsp unsalted butter
• 1 small yellow onion, very thinly sliced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• small pinch freshly grated nutmeg
• 1 tsp fresh thyme leaves
• unsalted butter, for baking dish

Instructions

1. Heat oven to 375°F / 190°C.
2. Butter a 9x13-inch baking dish.
3. Slice potatoes approximately 1/8 inch thick. A mandoline is strongly recommended.
4. Melt butter in a saucepan over medium heat.
5. Add onion. Cook 4-5 minutes until softened.
6. Add garlic. Cook approximately 30 seconds.
7. Add flour. Cook while stirring 1 minute.
8. Slowly whisk in milk and cream.
9. Add salt, pepper, nutmeg, and thyme. Simmer gently only until slightly thickened. Do not reduce excessively.
10. Arrange sliced potatoes evenly in baking dish.
11. Pour cream sauce evenly over potatoes. Make sure liquid penetrates between layers.
12. Cover tightly with foil. Bake 45 minutes.
13. Remove foil. Continue baking 30-40 minutes until potatoes are completely tender, surface is lightly browned, and sauce is bubbling.
14. Insert a thin knife into center. There should be virtually no resistance.
15. Rest 15 minutes before serving.

Nutrition

Chef's Notes

POTATOES: Yukon Gold are preferred because they hold shape, become creamy, and do not become overly mealy. SLICE THICKNESS: Consistency matters more than speed. Use a mandoline if possible. RESTING: Do not skip the rest. It allows the cream sauce to settle around layers. STORAGE: Refrigerate. Reheat covered until hot, then uncover briefly. This recipe contains NO cheese. For a cheesy version, see Potatoes au Gratin.

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