Description
Experience the ultimate comfort food with these classic scalloped potatoes. Thinly sliced potatoes are layered and bathed in a rich, buttery herb-infused cream sauce, baked until tender and golden. This gourmet side dish is perfectly velvety, relying on the natural starch of the potatoes to create a luscious, savory coating that pairs beautifully with any roast dinner. It is a reliable, crowd-pleasing recipe that brings simple, quality ingredients to life, offering a restaurant-quality texture that will have everyone coming back for seconds.
Ingredients
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 medium onion, finely chopped
3–4 cloves garlic, minced
3 cups whole milk
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1/8 teaspoon cayenne pepper
2 lbs russet potatoes, thinly sliced
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large saucepan, melt the butter over medium heat.
Add the onion and cook until softened, then stir in the garlic and cook until fragrant.
Whisk in the flour and cook for about 1 minute to create a roux.
Gradually whisk in the milk until smooth, then add the thyme, parsley, cayenne pepper, salt, and pepper.
Simmer the sauce for 3-5 minutes until it begins to thicken.
Arrange the potato slices in the prepared dish, layering them slightly.
Pour the prepared cream sauce evenly over the potatoes.
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20-30 minutes until potatoes are tender and top is golden.
Notes
Ensure you slice the potatoes thinly and uniformly for even cooking. You can prepare the cream sauce up to 24 hours in advance and keep it in the refrigerator. If the top browns too quickly, cover it loosely with foil for the remainder of the cooking time.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg