Scalloped potatoes are made using an easy recipe "Classic Scalloped Potatoes" by Tony Rosenfeld from Fine Cooking. Its secret is in using waxy Yukon Gold potatoes and full-fat dairy products.
Classic Scalloped Potatoes
Scalloped potatoes can be served as a side dish with various meat dishes. Potatoes should be sliced into even, thin discs; it is possible to use a mandoline for this purpose.
Prep Time: 15 min.
Cook Time: 1 hour.
Ready In: 1 hour 25 min.
- 1 3/4 cups, heavy cream
- 2 Tbsp., unsalted butter in small pieces
- 4, smashed cloves garlic
- 1 3/4 cups, whole milk
- 1/4 tsp., grated nutmeg
- 2 Tbsp., chopped fresh thyme
- 3 1/2 lb., peeled Yukon Gold potatoes, in 1/8 inch slices
- Kosher salt and ground black pepper
- Make the dairy sauce
- Cook the potatoes
- Broil the potatoes
With a whisk, combine the milk, cream, garlic, herbs and spices, adding 2 1/2 tsp. salt and 1 tsp. pepper. Over medium heat, let simmer in a saucepan. Set aside to cool and strain using a fine sieve.
In a baking dish, assemble the scalloped potatoes in three steps. First lay out a third of potato slices so that they overlap and add a third of the dairy sauce. Do the same with the remaining 2/3 of potatoes and the dairy mixture. Put small pieces of butter on the dish. Place aluminum foil over the dish. Transfer the dish in an oven, preheated to 375 degrees Fahrenheit, and cook for 45 minutes to an hour or until the potatoes are soft.
Place the dish, having removed the foil, under the high broiler for 5 to 8 minutes. Remove from the broiler and let stand for 5 to 10 minutes.