In this recipe, thinly sliced potatoes are nestled into a casserole dish and covered with a homemade cream sauce infused with garlic, onion, and a hint of nutmeg. As the dish bakes, the sauce thickens and the potatoes become fork-tender, creating layers of rich, comforting goodness. The result is homestyle cooking at its best.
Yield: 6 servings
Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Ingredients
- 3 pounds russet or Yukon Gold potatoes, thinly sliced (⅛ to ¼ inch)
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk (or 2 cups milk plus 1 cup heavy cream for richer sauce)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional but recommended)
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme (optional)
- ½ cup grated Parmesan
- Chopped chives for garnish (optional)
Preparation
Step 1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2
Peel the potatoes if desired and slice thinly using a knife or mandolin. Aim for even slices so they cook uniformly.
Step 3
Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook 30 seconds more. Sprinkle flour over the mixture and stir continuously for 1 minute to form a roux. Slowly whisk in the milk (or milk/cream mixture). Add salt, pepper, nutmeg, and thyme (if using). Continue whisking until the sauce thickens and gently simmers, about 5 to 7 minutes. Remove from heat and stir in Parmesan.
Step 4
Layer half the potatoes evenly in the baking dish. Pour half the cream sauce over them. Repeat with the remaining potatoes and sauce. Cover the dish with foil and bake for 45 minutes. Remove foil and bake an additional 20 to 30 minutes until the top is golden and the potatoes are very tender when pierced.
Step 5
Allow the scalloped potatoes to cool for 10 to 15 minutes so the sauce sets, then sprinkle with chives.