This classic comfort food dish features thinly sliced potatoes baked in a rich, creamy sauce. Perfect for a cozy dinner or holiday side.
Ingredients:
- 2.5 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced (about 1/8-inch thick)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup grated Gruyère or sharp cheddar cheese (optional, for topping)
- 2 tablespoons butter, for greasing.
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- Prepare Potatoes and Onions: Peel and thinly slice the potatoes. Thinly slice the onion. Mince the garlic.
- Layer the Potatoes and Onions: In the prepared baking dish, arrange a layer of potato slices, followed by a layer of onion slices. Continue layering until all the potatoes and onions are used.
- Make the Cream Sauce: In a medium saucepan, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Heat over medium heat until the mixture is warm, but do not boil.
- Pour Sauce Over Potatoes: Pour the cream sauce evenly over the layered potatoes and onions. Gently press down on the potatoes to ensure they are submerged in the sauce.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
- Add Cheese (Optional): Remove the foil, and if desired, sprinkle the grated Gruyère or cheddar cheese over the top.
- Continue Baking: Return the baking dish to the oven and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown. A knife inserted into the potatoes should slide in easily.
- Rest and Serve: Remove from oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.
Tips and Variations:
- For a richer flavor, add a bay leaf to the cream sauce while it simmers, and remove it before pouring over the potatoes.
- You can add other herbs like rosemary or parsley for variation.
- To make a cheesier version add cheese within the layers of the potatos, not just on top.
- If you do not have heavy cream, you can use half and half, but the sauce will be less thick.
- The potatoes can be sliced by hand, or a mandoline slicer. If you use a mandoline, use caution.
Enjoy your delicious creamy scalloped potatoes!