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Scalloped Potatoes
Thin potato slices baked in a creamy garlic-thyme sauce until tender and golden.
Ingredients
| Volume | Grams |
|---|---|
| 3 lb Yukon Gold potatoes, peeled, sliced 1/8 inch thick | 1361 g |
| 3 tbsp unsalted butter | 42 g |
| 2 garlic cloves, minced | — |
| 3 tbsp all-purpose flour | 22 g |
| 2 cups milk | 454 g |
| 1 cup heavy cream | 227 g |
| 1 1/2 tsp table salt | 9 g |
| 1/4 tsp black pepper | — |
| 1 tsp fresh thyme leaves | — |
| 1 cup Gruyère cheese, shredded, optional | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and butter the baking dish.
- Melt the butter in a saucepan, cook the garlic 30 seconds, then whisk in the flour for 1 minute.
- Gradually whisk in the milk and cream and simmer until slightly thickened. Stir in the salt, pepper and thyme.
- Layer the potatoes in the dish, pouring sauce over each layer (and sprinkling cheese, if using).
- Cover with foil and bake 45 minutes. Uncover and bake 25–35 minutes more, until a knife slides through easily and the top is browned.
- Rest 10 minutes before serving.
Tips
- A mandoline makes even slices, which cook evenly.
- Yukon Golds hold their shape; russets get softer and starchier.
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