Scalloped Potatoes
Creamy, cheesy, and packed with flavor, this scalloped potatoes dish is a comforting side that pairs wonderfully with any meal.
Ingredients
For the sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 3 cups whole milk
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon cayenne pepper
- Kosher salt and fresh ground black pepper, to taste
Main ingredients
- 3 lbs Yukon Gold potatoes, thinly sliced Slice thinly for even cooking.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch or a not-deep 2-quart casserole dish.
- In a skillet over medium heat, melt the butter. Add the chopped onion and cook until soft.
- Lower the heat and add the minced garlic. Cook for 1 minute, stirring constantly.
- Whisk in the flour and cook for 2 minutes.
- Slowly add the milk while whisking to combine. Keep cooking over low heat until the mixture thickens, whisking frequently. Be careful not to let it boil.
- Stir in about 2/3 of the chopped thyme and parsley and all of the cayenne pepper. Season with kosher salt and black pepper to taste.
Assembly
- In the greased casserole dish, layer 1/4 of the sliced potatoes at the bottom.
- Pour 1/4 of the sauce over the potatoes and spread it evenly. Repeat these layers three more times, finishing with the cream sauce.
- Top with the remaining herbs.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for another 30 to 45 minutes or until the potatoes are tender and the edges of the sauce are bubbly.
- Optionally, turn on the broiler for the last 1-2 minutes to brown the top.
- Before serving, sprinkle some fresh herbs on top for added flavor.
Notes
Serve scalloped potatoes hot, straight from the oven. They pair wonderfully with roasted meats, grilled chicken, or as part of a larger holiday spread. You can garnish the dish with additional fresh herbs for a pop of color and flavor. If you have leftovers, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave until heated through.