Scalloped Potatoes
Layers of thinly sliced potatoes in a rich cream sauce with onions are baked to perfection in this delicious scalloped potatoes recipe.
Servings 8
Ingredients
- ¼ cup unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced fresh garlic
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- ¾ teaspoon salt and additional salt for sprinkling potatoes
- ½ teaspoon black pepper and additional pepper for sprinkling potatoes
- ½ teaspoon ground nutmeg
- 2 cups half-and-half
- 1 cup chicken stock or chicken broth
- 3 pounds Yukon gold potatoes peeled and sliced into ⅛ inch rounds
- ½ cup freshly grated Parmesan 1 ½ ounces
Instructions
- Preheat your oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray. Set aside.
- Melt butter in a medium saucepan over medium heat. Add onions and cook until onions are softened (about 4 to 5 minutes), stirring frequently.
- Add garlic and cook until fragrant, about 30 seconds (stirring constantly).
- Add thyme and stir to combine.
- Add flour, salt, pepper and nutmeg. Cook for 1 minute, stirring constantly.
- Slowly pour in half-and-half, while continuing to stir. Slowly pour in chicken stock and continue to stir.
- Increase heat to medium high and bring to a gentle boil (while continuing to stir). Boil for 2 minutes, or until mixture is thickened. Reduce heat as necessary to maintain a gentle boil (medium to medium low). Remove from heat.
- Arrange ½ of the potatoes in the bottom of prepared baking dish. Sprinkle potatoes with desired amounts of salt and pepper. Pour ½ of sauce over potatoes as evenly as possible.
- Arrange remaining half of sliced potatoes over cream sauce and sprinkle with desired amounts of salt and pepper. Pour remaining cream sauce over potatoes. Sprinkle evenly with Parmesan.
- Cover with aluminum foil that has been sprayed with cooking spray (this helps the cheese from sticking to the foil).
- Bake for 50 minutes. Remove the aluminum foil and bake for an additional 40 minutes, or until potatoes are tender.
- If desired, broil on high for 1 to 2 minutes (watching carefully) or until golden brown.
- Sprinkle with additional fresh thyme leaves when serving, if desired.
Notes
- To Store: Allow to reach room temperature and store tightly covered in the fridge for up to 3 to 4 days.
- Make-Ahead Instructions: Prepare and bake the potatoes as directed and allow to reach room temperature. Cover and refrigerate. When ready to bake, remove from fridge 30 minutes before baking. Bake at 350 degrees F (covered with aluminum foil) in a preheated oven for 30 minutes, or until heated through.