📝 About This Recipe
This quintessential comfort dish features paper-thin slices of buttery Yukon Gold potatoes bathed in a velvety, garlic-infused cream sauce. Unlike its cousin au gratin, this classic scalloped version focuses on the pure, earthy flavors of the potato and the silky texture of a perfectly thickened béchamel. It is a timeless side dish that brings a touch of rustic elegance to any holiday table or Sunday roast.
🥗 Ingredients
The Potatoes
- 3 pounds Yukon Gold Potatoes (peeled and sliced into 1/8-inch rounds)
- 1 tablespoon Unsalted Butter (softened, for greasing the baking dish)
The Cream Sauce
- 4 tablespoons Unsalted Butter (high quality)
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1 cup Heavy Cream (at room temperature)
- 3 cloves Garlic (minced into a paste)
- 1/2 cup Yellow Onion (finely diced)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1.5 teaspoons Kosher Salt (plus more for layering)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Nutmeg (freshly grated)
Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic baking dish with one tablespoon of softened butter, ensuring you coat the corners well.
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2
Peel the potatoes and use a mandoline slicer to cut them into uniform 1/8-inch thick rounds. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.
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3
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Add the diced onions and cook for 4-5 minutes until translucent and soft.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Whisk in the flour to create a roux. Cook the mixture for 2 minutes, stirring constantly, to remove the raw flour taste. It should look slightly pale and bubbly.
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6
Slowly pour in the warm milk and heavy cream, whisking vigorously to ensure no lumps form. Continue to whisk until the sauce reaches a gentle simmer and thickens enough to coat the back of a spoon.
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7
Remove the sauce from heat. Stir in the kosher salt, black pepper, fresh thyme, and grated nutmeg. Taste and adjust seasoning if necessary.
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8
Drain the potato slices and pat them very dry with a clean kitchen towel. Excess moisture will result in a watery sauce.
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9
Arrange half of the potato slices in the prepared baking dish in slightly overlapping rows. Sprinkle with a tiny pinch of salt.
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10
Pour half of the cream sauce over the first layer of potatoes, spreading it evenly with a spatula.
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11
Layer the remaining potatoes on top and pour the rest of the sauce over them. Gently press down on the potatoes with your hands or a spatula to ensure the sauce penetrates all layers.
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12
Cover the dish tightly with aluminum foil. Bake for 45 minutes. Covering it first allows the potatoes to steam and soften without the top burning.
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13
Remove the foil and sprinkle a tiny pinch of paprika over the top. Bake uncovered for another 30-40 minutes, or until the potatoes are fork-tender and the top is a beautiful golden brown with bubbling edges.
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14
Remove from the oven and let the dish rest for at least 10-15 minutes. This is crucial as it allows the sauce to set and thicken further.
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15
Garnish with fresh chives and serve warm directly from the baking dish.
💡 Chef's Tips
Use Yukon Gold potatoes for the best creamy texture; they hold their shape better than Russets while remaining buttery. A mandoline is your best friend here—uniform thickness ensures all potato slices cook at the same rate. Always pat your potatoes dry after washing; any extra water will dilute the roux and make the sauce break. If the top is browning too quickly after removing the foil, tent it loosely with the foil again for the final 10 minutes. For a richer flavor, you can steep a bay leaf in the milk while warming it, then discard before making the sauce.
🍽️ Serving Suggestions
Pairs beautifully with a honey-glazed spiral ham or a herb-crusted prime rib. Serve alongside a crisp green salad with a sharp lemon vinaigrette to cut through the richness. A glass of buttery Chardonnay or a dry Riesling complements the creamy sauce perfectly. Excellent when served with roasted asparagus or steamed green beans with toasted almonds.