Yukon gold potatoes are baked to perfection in a delicious cream sauce that has been infused with fresh thyme, creating the best version of Scalloped Potatoes.
Preheat the oven to 375℉. Generously butter a 2-quart casserole dish with ½ tablespoon to 1 tablespoon butter.
Using a mandoline, food processor, or sharp knife, thinly slice potatoes into ⅛-inch thin slices and arrange potatoes in even layers in the buttered casserole dish.
Melt the remaining 2 tablespoons of butter over medium-low heat in a heavy-bottomed medium saucepan. Once the butter has melted, add in the minced shallot and saute for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
Add in the flour, whisking well, to form a roux (just a thickened paste).
After the roux has cooked for 1 minute, slowly whisk in the broth and cream to incorporate. Add the salt, pepper, nutmeg, and thyme leaves to the cream sauce. Allow the mixture to simmer on medium-low heat for several minutes until the sauce has thickened, whisking constantly. The sauce is ready when it coats the back of a spoon and slowly drips off the spoon.
Remove the cream sauce from the heat and pour it over the prepared potatoes in the casserole dish. Push down lightly to allow the sauce to cover all the potatoes from top to bottom. Cover the dish tightly with foil.
Bake covered for 45 minutes. After 45 minutes, remove the foil, and bake for an additional 25-30 minutes, or until potatoes are tender and browned.
Let the scalloped potatoes rest for 10-15 minutes and then serve warm.
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Notes
Potatoes: You can use either russet or Yukon gold potatoes. It is not necessary to peel the potatoes when using Yukon Gold Potatoes. If using russet potatoes, be sure to peel your potatoes for the best texture.Half and Half: Feel free to use whole milk or cream in place of half and half. Do NOT use skim milk for this recipe or your potatoes will not be as rich or creamy. Nutmeg: Use a whole nutmeg bulb grated with a Microplane, not ground nutmeg. If you don't have whole nutmeg, just omit it from the recipe. Gluten-Free Scalloped Potatoes: use a gluten-free 1:1 flour blend.Doubling the Recipe: This recipe for scalloped potatoes can easily be doubled, just bake in a 9X13 pan and keep the baking time the same. To Make Scalloped Potatoes ahead of time, bake the scalloped potatoes as directed. Then, allow them to cool, cover tightly with foil and refrigerate for up to 3 days. When ready to serve, remove the scalloped potatoes from the refrigerator and bake, covered with the foil, at 350 degrees Fahrenheit until heated throughout, about 30 minutes.Leftovers: Store leftovers in an airtight container for up to 4 days in the refrigerator.