Scalloped potatoes are the ultimate comfort food, combining tender, thinly sliced potatoes baked in a creamy, flavorful sauce. This dish is perfect for any occasion, whether you’re hosting a family dinner, preparing a holiday feast, or simply enjoying a cozy weeknight meal. With a rich blend of ingredients and herbs, scalloped potatoes pair beautifully with grilled steak, roasted chicken, or baked ham. Let’s dive into how to make this classic side dish that’s sure to impress!
Ingredients for Scalloped Potatoes
To prepare this scrumptious dish, gather the following ingredients:
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 freshly ground black pepper, to taste
3 lbs Yukon Gold potatoes, thinly sliced
Instructions for Making Scalloped Potatoes
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×9 inch or a shallow 2-quart casserole dish to prevent sticking.
Prepare the Cream Sauce: In a skillet over medium heat, melt the butter. Add the chopped onion and cook until softened. Lower the heat, then add the minced garlic, cooking for another minute while stirring constantly.
Thicken the Sauce: Whisk in the flour and let it cook for about 2 minutes. Gradually add the whole milk while whisking to combine. Continue to cook over low heat until the sauce thickens, stirring frequently, but ensure it doesn’t boil.
Season the Sauce: Stir in about two-thirds of the chopped thyme and parsley, along with the cayenne pepper. Season the sauce with kosher salt and freshly ground black pepper to taste.
Layer the Potatoes: Place a quarter of the sliced potatoes in the bottom of the greased casserole dish. Pour a quarter of the prepared cream sauce over the potatoes, spreading it out with a spoon. Repeat this layering process three more times, finishing with the remaining cream sauce on top. Sprinkle the rest of the fresh herbs over the final layer.
Bake the Dish: Cover the casserole with aluminum foil and bake for 45 minutes. After this time, remove the foil and continue to bake uncovered for another 30-45 minutes, or until the potatoes are tender and the casserole is bubbly around the edges. For an extra touch, turn on the broiler during the last 1-2 minutes to brown the top.
Tips for Perfect Scalloped Potatoes
Choosing the Right Potatoes: Yukon Gold or Russet potatoes work best for this recipe due to their creamy texture. Slice the potatoes thinly (between 1/8-1/4 inch) for even cooking; a mandoline slicer can make this task easier and quicker.
Herb Options: Fresh herbs enhance the flavor of your scalloped potatoes significantly. However, if fresh isn’t available, dried herbs can be used as a substitute.
