Creamy Scalloped Potatoes with Thyme and Nutmeg Recipe

Introduction

Scalloped potatoes are a classic comfort food featuring tender, thinly sliced potatoes baked in a creamy, flavorful sauce. This easy recipe delivers a rich and satisfying side dish perfect for any meal.

Ingredients

• 1 1/2 cups heavy cream
• 2 cups skim milk
• 3 sprigs fresh thyme
• 4 cloves garlic (minced)
• 1/2 tsp grated nutmeg (use fresh if you have it)
• 3 teaspoons salt
• 1 teaspoon black pepper
• 3 pounds Yukon gold potatoes (peeled)
• 2 Tablespoons butter (cut into small cubes)

Instructions

1. Step 1: Preheat your oven to 375º F.
2. Step 2: In a saucepan, combine the heavy cream, skim milk, fresh thyme sprigs, minced garlic, grated nutmeg, salt, and black pepper. Heat over medium-high heat until it just begins to simmer. Cook gently for 10 minutes, stirring frequently to prevent the milk from scalding. Remove from heat and strain the mixture to remove solids.
3. Step 3: Using a mandolin or a sharp knife, carefully slice the peeled potatoes into thin slices about 1/8 inch thick.
4. Step 4: Grease a 13×9 inch baking dish. Layer one-third of the potato slices evenly in the dish, then pour one-third of the cream mixture over the potatoes. Repeat this layering process two more times, finishing with the cream on top.
5. Step 5: Dot the top layer with small cubes of butter. Cover the dish with foil and bake for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork.
6. Step 6: Remove the foil and place the dish under the broiler for about 5 minutes until the top is golden brown and bubbly. Watch carefully to prevent burning.

Tips & Variations

• For a richer flavor, substitute half the milk with more heavy cream or add a handful of grated cheese between layers.
• Try adding caramelized onions or cooked bacon pieces for extra texture and taste.
• Use a mandolin to ensure uniformly thin potato slices for even cooking.
• Freshly grated nutmeg greatly enhances flavor compared to pre-ground.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350º F until heated through, or microwave portions for quicker reheating. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet potatoes or red potatoes can be used, but Yukon golds are ideal for their creamy texture and ability to hold their shape when baked.

Do I have to use fresh thyme?

Fresh thyme adds the best flavor, but dried thyme can be used in a pinch. Use about one-third of the amount when substituting dried herbs for fresh.

Creamy Scalloped Potatoes with Thyme and Nutmeg Recipe

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★★★★★

4.5 from 573 reviews

• Author: lilan
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This classic scalloped potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich and creamy sauce made from heavy cream, skim milk, fresh thyme, garlic, and nutmeg. The dish is seasoned with salt and pepper, layered in a baking dish, topped with butter, and baked to perfection until tender and golden brown, making it a comforting and elegant side dish for any meal.

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Ingredients

Scale 1x2x3x

Cream Sauce Ingredients

• 1 1/2 cups heavy cream
• 2 cups skim milk
• 3 sprigs fresh thyme
• 4 cloves garlic, minced
• 1/2 tsp grated nutmeg (fresh if available)
• 3 teaspoons salt
• 1 teaspoon black pepper

Potatoes and Topping

• 3 pounds Yukon gold potatoes, peeled
• 2 Tablespoons butter, cut into small cubes

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Instructions

1. Preheat Oven: Preheat your oven to 375º F (190º C) to prepare for baking the scalloped potatoes.
2. Prepare Cream Mixture: In a saucepan over medium-high heat, combine the heavy cream, skim milk, fresh thyme sprigs, minced garlic, grated nutmeg, salt, and black pepper. Heat the mixture until it just reaches a light simmer, stirring frequently to prevent the milk from scalding. Simmer gently for 10 minutes, then remove from heat and strain to remove the thyme and garlic solids.
3. Slice Potatoes: Using a mandolin slicer or a sharp knife, slice the peeled Yukon gold potatoes into thin slices about 1/8 inch thick for even cooking and layering.
4. Layer Potatoes and Cream: Grease a 13×9 inch baking dish thoroughly. Arrange one-third of the sliced potatoes evenly in the dish. Pour one-third of the cream mixture over the potatoes. Repeat this process two more times to create three layers of potatoes and cream.
5. Add Butter and Cover: Dot the top layer of potatoes with the small cubes of butter. Cover the dish tightly with aluminum foil to retain moisture during baking.
6. Bake Potatoes: Place the covered baking dish in the preheated oven and bake for 45 to 55 minutes, or until the potatoes are tender when pierced with a fork.
7. Broil for Color: Remove the foil and place the dish under the broiler for about 5 minutes or until the top becomes golden brown and slightly crisped, watching carefully to avoid burning.

Notes

• Use Yukon gold potatoes for a creamy texture that holds up well during baking.
• Slicing the potatoes uniformly ensures even cooking.
• Do not let the cream mixture boil; a gentle simmer is best to prevent curdling.
• Broiling at the end adds a beautiful golden crust – keep a close eye to prevent burning.
• This dish can be prepared a few hours ahead; refrigerate before baking and adjust baking time accordingly.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, Yukon gold potatoes, thyme, comfort food, holiday side dish