Scalloped Potatoes

5 from 4 votes

This classic Scalloped Potatoes recipe is an elegant, comforting side dish that is a perfect choice for your holiday menu. This authentic method creates a uniquely delicious result every time.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Side Dish

Cuisine: American

Servings:

Calories: 280kcal

Author: Valerie Brunmeier

Ingredients

3 pounds potatoes (Yukon gold, Russet or Idaho)
1 cup heavy cream
1 cup whole milk
6 to 8 sprigs fresh thyme divided
1 ½ teaspoons salt divided
freshly ground black pepper to taste, divided
1/2 cup grated Parmesan cheese divided

Instructions

Preheat the oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Peel the potatoes and set aside.
Add the heavy cream, whole milk, 3 or 4 thyme sprigs, and ½ teaspoon salt to a small saucepan and place over LOW heat. Cook, stirring frequently, until the edges just begin to bubble, about 5 minutes (don’t allow to boil). Remove from the heat and set aside.
Thinly slice the peeled potatoes (⅛- to ¼-inch thick or mandolin setting between 1.25 to 1.33 mm).
Cover the bottom of the prepared baking dish with ⅓ of the potatoes, spreading them out evenly over the bottom. Sprinkle evenly with ½ teaspoon salt, thyme leaves from 1 or 2 sprigs, a light sprinkling of pepper, and ½ of the Parmesan. Repeat layering once more with another ⅓ of potatoes, ½ teaspoon salt, more thyme leaves, pepper, and the remaining Parmesan. End with a final layer of potatoes (don't add any seasonings on the top layer).
Remove the thyme sprigs from the warm cream mixture and pull your fingers along the sprigs to remove some of the leaves, dropping them into the cream mixture. Discard the sprigs. Pour the cream mixture evenly over the top of the potatoes. Sprinkle evenly with the remaining salt and additional thyme leaves, to taste (omit pepper and Parmesan on top layer).
Cover the baking dish tightly with foil. Bake for 20 minutes. Remove the foil and continue to cook for an additional 35 to 45 minutes, until the potatoes are very tender and browned. Cooking time will vary depending on the thickness of your potato slices. Remove the pan from the oven and allow the potatoes to rest for 10 minutes before serving. The potatoes will continue to set up as they rest.

Notes

Potatoes

Starchy potatoes like Russet, Idaho, and Yukon gold potatoes are the best choice to ensure that dish will thicken properly. While Yukon gold potatoes have a bit less starch than the others, they have a naturally creamy texture that make them my favorite all-around choice for this recipe. Avoid waxy potatoes like red-skinned and new potatoes. They are lower in starch and not a good choice for Scalloped Potatoes.

Slicing the Potatoes

The most effective way to thinly and evenly slice potatoes is with a mandolin with a setting between 1.25 and 1.33mm. You can also use the slicing blade on a food processor. This is a quick and easy method although the resulting slices are bit thinner than I prefer for scalloped potatoes. Lastly, you can use a sharp knife and steady hand to slice the potatoes into ⅛- to ¼-inch thick slices by hand, if preferred.

Make Ahead Instructions

Bake the dish about 15 minutes shy of the directions, allow them to cool, and then cover the dish with foil and refrigerate them for up to 3 days. When you are ready to serve, let the dish sit out at room temperature for 30 to 60 minutes to take the chill off. If they seem at all dry, drizzle them with a small amount of cream or spritz with a little water and bake them in a 350 degree oven until warmed through. The time can vary depending on how cold they are so check on them frequently after 20 to 30 minutes. For a nice, golden brown result, bake them uncovered.

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