Creamy Scalloped Potatoes
These creamy scalloped potatoes are a delightful addition to any Easter brunch, featuring layers of Yukon gold potatoes in a rich, cheesy sauce.
Equipment
- Oven
- ceramic baking dish
- mandolin or sharp knife
- large pot
- Large bowl
Ingredients
- 5 pounds Yukon gold potatoes
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream or substitute with whole milk or half and half
- ½ cup Parmesan cheese optional
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F and grease a medium ceramic baking dish.
- Thinly slice the potatoes to about 1/16th of an inch.
- Melt the butter with the garlic in a large pot over medium heat until fragrant.
- Add flour to create a roux, cooking for 1-2 minutes, then gradually stir in the heavy cream until thickened.
- Mix in Parmesan, thyme, salt, and pepper until smooth, then remove from heat.
- Combine the sliced potatoes with the sauce in a large bowl, tossing gently to coat.
- Arrange the potato slices in the baking dish and pour any remaining sauce over them.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 30 minutes until golden brown.
- Allow to cool for about 10 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. This dish can be prepared in advance and stored in the fridge for up to 2 days before baking. Allow it to reach room temperature for about 30 minutes before baking.