Description
These Scalloped Potatoes are a creamy, flavorful side dish made with yukon gold potatoes and a delicious sauce. Perfect for special occasions or weeknight dinners!
Ingredients
Scale
- 2 pounds yukon gold potatoes, about 4 cups sliced potatoes
- 2 tablespoons unsalted butter, +more for greasing pan
- 2 tablespoons minced shallot
- 2 tablespoons all-purpose flour
- ½ cup broth, chicken stock or vegetable broth
- ¾ cup half and half, or cream
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon grated nutmeg
- 2 teaspoons fresh thyme leaves, optional
Instructions
- Preheat the oven to 375℉ (190℃). Generously butter a 2-quart casserole dish.
- Wash and peel the potatoes, then slice them thinly into ⅛-inch pieces. Arrange them in an even layer in the prepared casserole dish.
- Melt 2 tablespoons of unsalted butter in a medium saucepan over medium-low heat. Add the minced shallot and sauté for about 3 minutes, until softened.
- Stir in the all-purpose flour and cook for 1 minute to form a thick paste.
- Gradually whisk in the broth until smooth. Then add the half and half and season with salt, pepper, nutmeg, and thyme. Simmer until the sauce thickens, about 3-5 minutes.
- Pour the sauce over the potatoes and gently push them down to ensure they're submerged.
- Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 25-30 minutes until tender and lightly browned.
- Let the scalloped potatoes rest for 10-15 minutes before serving warm.
Notes
For extra flavor, add more thyme or fresh herbs of your choice.
Ensure thin, even slices of potatoes for uniform cooking.
Feel free to substitute half and half with milk for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 34mg