Creamy Scalloped Potatoes with Thyme and Garlic

Creamy Scalloped Potatoes with Thyme and Garlic ingredients

• 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 4 tbsp Unsalted butter
• 4 tbsp All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh thyme leaves, chopped
• 1/4 tsp Ground nutmeg
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1/2 cup Parmesan cheese, freshly grated (optional, for topping)

How to make Creamy Scalloped Potatoes with Thyme and Garlic

1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish. Ensure the 3 lbs of Yukon Gold potatoes are peeled and sliced uniformly thin (about 1/8 inch thick) for even cooking. You can use a mandoline for best results.
2. In a large saucepan or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Once melted, sprinkle in 4 tablespoons all-purpose flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
3. Gradually pour in 2 cups whole milk and 1 cup heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
4. Stir in 3 minced garlic cloves, 1 tablespoon chopped fresh thyme leaves, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue to simmer gently, stirring occasionally, for 5-7 minutes, until the sauce has thickened to a consistency that coats the back of a spoon.
5. Arrange one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Overlap them slightly to create a tight pattern.
6. Pour one-third of the creamy sauce evenly over the first layer of potatoes, ensuring good coverage. Repeat this layering process twice more, ending with a final layer of sauce on top.
7. If desired, sprinkle 1/2 cup of freshly grated Parmesan cheese over the top layer of sauce for extra browning and flavor.
8. Cover the baking dish tightly with aluminum foil. Bake for 60 minutes, allowing the potatoes to steam and soften in the sauce.
9. Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender. An inserted knife should slide in easily.
10. Let the scalloped potatoes rest for at least 10-15 minutes before serving. This allows the sauce to set and makes for cleaner slices. Serve warm as a rich and savory side dish.

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