These classic scalloped potatoes, adapted from an old family recipe, make a great side dish that works as well for a potluck as it does for an elegant holiday buffet.
You can also use Yukon Gold potatoes and may reduce cooking time by about 10 minutes.
Ingredients
- 5 pounds russet potatoes
- 2 medium white onions, chopped
- 4 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 1/2 cup flour
- 3 cups cream
- 1 cup milk
- 1 teaspoon thyme
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- Two green onions, chopped (optional)
Preparation
- 1 Preheat oven to 350°F.
- 2 Peel and slice potatoes as thinly as possible (a mandolin works great but guard your fingers!) and set aside in cold water.
- 3 In a large saucepan, melt butter and add onion and garlic; cook about 5 minutes on low heat.
- 4 Add flour to saucepan, stirring quickly until smooth.
- 5 With saucepan over low heat, add cream, milk and thyme.
- 6 Stir in 1/2 cup grated Parmesan cheese.
- 7 Bring to a slow boil and let thicken.
- 8 Once thickened, set aside briefly while you rinse potatoes and pat them dry.
- 9 Place a thin layer of potatoes in a large casserole dish (10 x 13 minimum - we've used a Le Crueset baking dish)
- 10 Sprinkle lightly with salt and pepper.
- 11 Pour sauce over layer, covering potatoes.
- 12 Add a second layer of potatoes, and sprinkle lightly with salt and pepper.
- 13 Pour sauce over layer.
- 14 Add a third and final layer of potatoes, and sprinkle lightly with salt and pepper.
- 15 Pour remainder of sauce, cover potatoes completely.
- 16 Bake uncovered for 70 minutes (check midway for browning and, if necessary, cover loosely with aluminum foil)
- 17 Before serving, sprinkle top with green onion (optional).
