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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 375º F (190º C) to prepare for baking the scalloped potatoes.
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.
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.
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.
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.
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.
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