Description
Creamy, layered scalloped potatoes baked until golden and bubbly, with tender potato slices enveloped in a silky garlic cream sauce and a crisp cheesy top.
Ingredients
Scale
- 3 pounds Russet potatoes, thinly sliced
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1/4 teaspoon Nutmeg
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme, chopped
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
- Combine Ingredients: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cream until smooth. Stir in minced garlic, salt, black pepper, and nutmeg and simmer until the sauce thickens slightly, about 3 to 5 minutes.
- Prepare Your Cooking Vessel: Spread a thin layer of the sauce on the bottom of the buttered baking dish to prevent sticking and to begin the layering process.
- Assemble the Dish: Arrange a single layer of thinly sliced potatoes over the sauce. Lightly season with a pinch of salt and pepper. Pour enough sauce to moisten this layer. Repeat layering potatoes and sauce until all are used. Finish with the remaining sauce, sprinkle grated Parmesan evenly on top, and scatter chopped thyme.
- Cook to Perfection: Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake an additional 25 to 30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
- Finishing Touches: Remove from the oven and let the casserole rest for at least 10 minutes to allow the sauce to set, which makes slicing neater.
- Serve and Enjoy: Cut into squares or scoop portions onto plates. Garnish with extra thyme if desired and serve warm.
Notes
- For even cooking, slice potatoes uniformly using a mandoline or a very sharp knife.
- Let the dish rest 10 minutes before serving so the sauce thickens and holds its shape.
- Assemble up to a day ahead, cover, and refrigerate; bake when ready.
- To freeze, cool completely, portion into airtight containers, and freeze up to 2 months. Reheat in the oven for best texture.
Nutrition
- Serving Size: 1/8 recipe (about 1 cup)
- Calories: 310
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
Keywords: scalloped potatoes, creamy potato casserole, holiday side dish, comfort food, easy potato bake, make-ahead casserole