Go Back
Creamy scalloped potatoes with golden patches and thin Yukon Gold layers in a white baking dish.

Creamy Scalloped Potatoes with Tender, Even Layers

Thinly sliced Yukon Gold potatoes baked in a flour-thickened cream sauce with onion, garlic, and thyme. Covered baking keeps layers tender; uncovered finish builds a golden top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings: 8
Course: dinner, Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and sliced ⅛ inch thick
  • 4 tablespoons unsalted butter divided
  • 1 small yellow onion thinly sliced
  • 3 garlic cloves minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Diamond Crystal kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh chives chopped (for garnish)

Equipment

  • 9×13-inch baking dish
  • Mandoline slicer
  • Medium saucepan

Method
 

  1. Preheat the oven to 375°F with a rack in the center. Grease a 9×13-inch baking dish with 1 tablespoon butter and place it on a rimmed sheet pan.
  2. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Cook the onion for 5 to 6 minutes until soft, then stir in the garlic for 30 seconds. Add the flour and whisk for 1 minute.
  3. Pour in the milk gradually while whisking, then add the cream, salt, pepper, nutmeg, and thyme. Simmer gently for 4 to 5 minutes until the sauce lightly coats the back of a spoon.
  4. Layer one-third of the potato slices in the baking dish in overlapping rows. Spoon over one-third of the warm sauce, reaching the corners. Repeat twice with the remaining potatoes and sauce.
  5. Cover tightly with foil and bake for 50 minutes, until a knife meets some resistance but passes through every layer.
  6. Remove the foil and bake for 25 to 30 minutes more, until the center bubbles and the top is golden. Rest for 15 minutes, then scatter chives over the top before serving.

Notes

  • Storage: Refrigerate in a shallow airtight container within 2 hours and use within 3 to 4 days. Freeze for up to 2 months.
  • Make-ahead: Bake up to one day ahead. Reheat covered at 325°F for 25 to 30 minutes, adding 1 tablespoon milk around the edges if the sauce looks tight.
  • Gluten-free: Whisk 3 tablespoons cornstarch into ½ cup cold milk and stir into the warm dairy instead of using the flour roux.