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Classic Scalloped Potatoes

Thin potato slices baked in a garlicky cream sauce until tender, with a golden top. No cheese: that would make them au gratin.

⏱ 1 hr 50 min (25 min prep, 1 hr 15 min cooking, 10 min waiting) 🍽 Serves 8 · about 1 cup make ahead vegetarian

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 3 lb Russet potatoes, peeled, sliced β…› inch thick
  • 3 tbsp Butter, unsalted
  • 1 Shallot, minced
  • 2 clove Garlic, minced
  • 3 tbsp All-purpose flour
  • 2Β½ cup Whole milk
  • 1 cup Heavy cream
  • 1Β½ tsp Kosher salt
  • Β½ tsp Ground black pepper
  • β…› tsp Ground nutmeg
  • 1 tsp Fresh thyme, leaves

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-by-13-inch baking dish, saucepan, whisk, mandoline with its hand guard, or a sharp knife, foil.

  1. Heat the oven to 375Β°F and butter the dish. Slice the potatoes; use the mandoline’s guard, never bare fingers.
  2. Melt the butter in the saucepan, cook the shallot and garlic 2 minutes, then whisk in the flour for 1 minute.
  3. Whisk in the milk and cream and bring to a simmer, whisking, until it thickens slightly. Stir in the salt, pepper, nutmeg and thyme.
  4. Layer a third of the potatoes in the dish, overlapping, and pour over a third of the sauce. Repeat twice.
  5. Cover with foil and bake 45 minutes. Uncover and bake 25 to 30 minutes more, until a knife slides through easily and the top is golden. Rest 10 minutes.
Make aheadBake a day ahead, refrigerate, and reheat covered at 350Β°F for 30 to 40 minutes, to 165Β°F.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days. Reheat to 165Β°F.
πŸ§’ With kidsKids can layer the slices like fish scales.
Au gratin swapScatter 1½ cups shredded Gruyère or cheddar between the layers and on top.
Lighter swapUse all milk and no cream.

Goes well with

πŸ– Honey-Orange Glazed Bone-In HamπŸ‘ Garlic and Rosemary Roast Leg of Lamb

Good to know

Cooking Fats Compared Salted vs. unsalted butter All-purpose vs. bread flour (and friends) Heavy cream vs. half-and-half Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.