Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Servings: 6
This is one irresistible side dish! The potatoes are submerged in a luscious rich cream sauce, then baked to perfection. If you want another impressive side dish for this holiday, then you are in the right place. I’m sure that you’ll love the layers of potatoes smothered in a cream sauce that you’ll be making all year round!
Ingredients
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3 tbsp butter divided
2 lbs Yukon gold potatoes about 4 c. sliced potatoes
2 tbsp minced shallot
½ c. vegetable or chicken broth
2 tbsp flour
¾ c. half and half
2 springs of fresh thyme leave removed
¼ tsp nutmeg freshly grated
1 tsp kosher salt
¼ tsp pepper
How to make Homemade Scalloped Potatoes
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using half tbsp to 1 tbsp butter, grease a 2-quart casserole dish.
Step 2: Thinly slice the potatoes into 1/8-inch pieces using a mandoline, food processor, or knife. In the greased casserole dish, arrange the potatoes in an even layer.
Step 3: On medium heat, melt 2 tbsp butter. Once the butter has melted, add the minced shallots and saute for about 3 minutes or until the shallots start to soften. Whisk in the flour to make a roux and cook for about a minute. Then, gradually stir in the stock and cream.
Step 4: Sprinkle with salt, pepper, and grated nutmeg. To the cream sauce, add the fresh thyme leaves. Simmer for a couple of minutes or until the sauce has thickened, stirring perpetually.
Step 5: Over the potatoes, pour the cream sauce, Lightly push down the sauce to cover both the top and bottom of the potatoes. Using foil, tightly cover the scalloped potatoes. Place in the preheated oven and bake for about 45 minutes. Remove the foil and continue to bake for another 25 to 30 minutes or until the potatoes are browned and tender.
Nutrition Facts:
Calories: 171kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 543mg | Potassium: 663mg | Fiber: 3g | Vitamin A: 325IU | Vitamin C: 17.5mg | Calcium: 79mg | Iron: 5mg
Ingredients
- 3 tbsp butter divided
- 2 lbs Yukon gold potatoes about 4 c. sliced potatoes
- 2 tbsp minced shallot
- ½ c. vegetable or chicken broth
- 2 tbsp flour
- ¾ c. half and half
- 2 springs of fresh thyme leave removed
- ¼ tsp nutmeg freshly grated
- 1 tsp kosher salt
- ¼ tsp pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using half tbsp to 1 tbsp butter, grease a 2-quart casserole dish.
Step 2: Thinly slice the potatoes into 1/8-inch pieces using a mandoline, food processor, or knife. In the greased casserole dish, arrange the potatoes in an even layer.
Step 3: On medium heat, melt 2 tbsp butter. Once the butter has melted, add the minced shallots and saute for about 3 minutes or until the shallots start to soften. Whisk in the flour to make a roux and cook for about a minute. Then, gradually stir in the stock and cream.
Step 4: Sprinkle with salt, pepper, and grated nutmeg. To the cream sauce, add the fresh thyme leaves. Simmer for a couple of minutes or until the sauce has thickened, stirring perpetually.
Step 5: Over the potatoes, pour the cream sauce, Lightly push down the sauce to cover both the top and bottom of the potatoes. Using foil, tightly cover the scalloped potatoes. Place in the preheated oven and bake for about 45 minutes. Remove the foil and continue to bake for another 25 to 30 minutes or until the potatoes are browned and tender.
