Creamy Scalloped Potatoes

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

5 pounds Yukon gold potatoes

2 tablespoons unsalted butter

2 cloves garlic (minced or pressed)

1 tablespoon all purpose flour

1 cup heavy cream (substitute whole milk or half and half)

1/2 cup Parmesan cheese (optional)

1 teaspoon fresh thyme

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Directions

Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.

Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).

In a large pot over medium heat, melt the butter with the garlic until aromatic.

Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.

Stir in the parmesan, thyme, salt and pepper until combined and smooth.

Remove from the heat and let cool slightly.

Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.

Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.

Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.

Remove from the oven and let cool for about 10 minutes before serving.

Nutrition

• Serving Size: 1
• Calories: 376 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 53 mg
• Sodium: 274 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 9 g