Recipe: Classic Scalloped Potatoes

Posted online December 10, 2014 | 2:47 pm

Ingredients

5 lbs of russet potatoes
2 medium white onions, chopped
4 T. butter
1 1/2 T. minced garlic
1/2 cup flour
3 cups cream
1 cup milk
1 t. thyme
1/2 cup grated Parmesan cheese
salt and pepper to taste
Two green onions, chopped (optional)

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.

Foodie Byte: You can also use Yukon Gold potatoes and may reduce cooking time by about 10 minutes.

Preparation

Peel and slice potatoes as thinly as possible (a mandolin works great but guard your fingers!) and set aside in cold water.
In a large saucepan, melt butter and add onion and garlic; cook about 5 minutes on low heat.
Add flour to saucepan, stirring quickly until smooth.
With saucepan over low heat, add cream, milk and thyme.
Stir in 1/2 cup grated Parmesan cheese.
Bring to a slow boil and let thicken.
Once thickened, set aside briefly while you rinse potatoes and pat them dry.
Place a thin layer of potatoes in a large casserole dish (10 x 13 minimum - we've used a Le Crueset baking dish)
Sprinkle lightly with salt and pepper.
Pour sauce over layer, covering potatoes.
Add a second layer of potatoes, and sprinkle lightly with salt and pepper.
Pour sauce over layer.
Add a third and final layer of potatoes, and sprinkle lightly with salt and pepper.
Pour remainder of sauce, cover potatoes completely.
Bake uncovered at 350 degrees for 70 minutes (check midway for browning and, if necessary, cover loosely with aluminum foil)
Before serving, sprinkle top with green onion.

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