Creamy Scalloped Potatoes
Scalloped potatoes are thinly sliced layered potatoes baked in a creamy garlic and herb sauce, making them tender and flavorful. Hearty and easy to make, this is the perfect side dish to any meal!
Servings: 8
Ingredients
- 3 pounds Yukon Gold or Russet Potatoes
- 1 cup whole milk
- 1 cup heavy cream
- 2 tsp salt
- 1 tsp ground pepper
- 1 bayleaf
- 2 teaspoons thyme
- 3 cloves garlic minced
- 1 cup parmesan cheese freshly grated
Instructions
- Preheat oven to 350 ℉. Spray a 2 quart glass or ceramic baking dish with non stick cooking spray and set aside.
- Clean and dry the potatoes. Slice the potatoes evenly into 1/4 inch slices. You can peel the potatoes if you prefer before slicing, but it's not required.
- In a large pot or dutch oven add the milk, cream, salt and white pepper. Stir to combine.
- Add in the bayleaf, fresh thyme and garlic. Stir. Heat over medium/low heat just to heat the milk, not to bring to a boil.
- Add in the potatoes. There isn't enough cream to cover the potatoes. Carefully stir so that all of the potatoes are able to be warmed in the milk mixture.
- Using a slotted spoon remove the potatoes from the cream and lay in the baking dish in even layers.
- Pour the cream over the top of the potatoes.
- Top with shredded parmesan cheese.
- Bake for 50-60 minutes uncovered at 350℉ until the potatoes are fork tender and the top is golden.
- Remove from the oven and allow the dish to sit for at least 10 minutes prior to serving, this allows time for the cream to thicken slightly while cooling.
Notes
Originally posted December 18, 2019
Updated on May 22, 2023
Nutrition
Calories: 172kcal | Carbohydrates: 3g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 661mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
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