Creamy Scalloped Potatoes
Scalloped Potatoes. These thinly sliced potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal!
from 1 vote
Yukon Gold or Russet Potatoes
white ground pepper
sprigs fresh thyme
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.
Creamy Scalloped Potatoes https://therecipecritic.com/creamy-scalloped-potatoes/