Scalloped potatoes are the ultimate side dishβcreamy, velvety, and elegant. While many people confuse them with Au Gratin, true scalloped potatoes are all about the cream sauce and aromatics, whereas Au Gratin is defined by its heavy cheese layers.
To get that “melt-in-your-mouth” texture without the sauce curdling, you need the right potato and a little patience.
The Ingredients
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3 lbs Yukon Gold potatoes (the best balance of starch and creaminess)
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3 tbsp Unsalted butter
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3 tbsp All-purpose flour
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2 Β½ cups Whole milk (or half-and-half for extra indulgence)
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3 cloves Garlic, minced
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1 tsp Fresh thyme (or Β½ tsp dried)
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1 tsp Salt + Β½ tsp White pepper (black pepper works, but white keeps the sauce looking clean)
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Β½ Small onion, sliced paper-thin
Instructions
1. Prep the Potatoes Peel the potatoes and slice them into β -inch thick rounds. Use a mandoline if you have one; consistent thickness ensures they all cook at the same rate. Do not soak them in waterβyou need that surface starch to help thicken the sauce.
2. The BΓ©chamel (The Sauce) Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute (don’t let it brown). Slowly whisk in the milk, garlic, thyme, salt, and pepper. Simmer until the sauce is thick enough to coat the back of a spoon.
3. The Layers Preheat your oven to 350Β°F (175Β°C). Grease a baking dish.
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Place β of the potato slices in the bottom, followed by a few thin onion slices.
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Pour β of the cream sauce over them.
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Repeat until you have three layers.
4. The Bake Cover the dish tightly with foil. Bake for 45 minutes. Remove the foil and bake for another 20β30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
Three Rules for Perfection
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Resting Time: This is the most ignored rule. Let the dish sit for 15 minutes after it comes out of the oven. The sauce will thicken as it cools; if you scoop it immediately, the sauce will be runny.
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The “Yukon” Choice: Russet potatoes can sometimes fall apart and turn grainy in the milk. Yukon Golds hold their shape while remaining buttery.
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The Infusion: For a deeper flavor, heat your milk with a bay leaf and the garlic before making the sauce, then strain it. Itβs a classic French technique that makes a world of difference.