Classic Scalloped Potatoes
Layer up tender, thinly sliced Yukon golds in a rich, creamy shallot-thyme sauce for this Classic Scalloped Potatoes recipe. Baked until golden brown.
Ingredients
- 2 pounds Yukon gold potatoes
- 3 tablespoons butter, divided
- 2 tablespoons minced shallot
- 2 tablespoons flour
- 1/2 cup chicken or vegetable stock
- 3/4 cup half and half
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Generously butter a 2 quart casserole dish with ½ tablespoon to 1 tablespoon butter.
- Using a mandoline, food processor or knife, thinly slice potatoes into ⅛ inch thin slices, and arrange potatoes in even layers in a buttered casserole dish.
- In a small pot, melt 2 tablespoons butter over medium heat. Add in the minced shallot and saute for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
- Add in flour, whisking well, to form a roux (thickened paste). After the roux has cooked for 1 minute, slowly whisk in stock and half and half.
- Season with salt and pepper and grated nutmeg. Add in fresh thyme leaves to the cream sauce. Allow to simmer for several minutes until sauce is thickened, whisking constantly.
- Pour cream sauce over potatoes. Push down slightly to allow sauce to cover all the potatoes from top to bottom. Cover scalloped potatoes tightly with foil.
- Bake covered for 45 minutes. Uncover and bake for an additional 25-30 minutes, until potatoes are tender and browned.
Nutrition
Calories: 170kcalCarbohydrates: 23gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 383mgFiber: 3g
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