Scalloped potatoes baked in a creamy garlic and herb sauce. Thin slices of Yukon gold potatoes create tender layers in this casserole.
yukon gold potatoes
Set the oven rack to the middle position and preheat to 375ºF (191ºC).
Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes.
Remove thyme and transfer milk mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.
Wash and peel potatoes, cut into 1/4-inch thick slices.
Grease the bottom and sides of an 8" x 8" x 2" baking dish with 1 tablespoon of melted butter.
Arrange a third of the sliced potatoes in overlapping rows, about 4 rows, in the baking dish. Whisk and then evenly pour a third of the milk mixture over the potatoes.
Repeat two more times with the remaining potatoes.
Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.
Cover baking dish with foil and place on a baking sheet pan.
Bake for 60 to 75 minutes, until potatoes are fork tender.
Remove the foil and broil on high, about 8 inches from the top of the oven until the potatoes are browned on top, about 5 minutes.
Wait 10 minutes before serving. Garnish with parsley and black pepper.
Other waxy potatoes like gold (similar to Yukon gold) or red potatoes can be used.
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Recipe from Jessica Gavin -- https://www.jessicagavin.com/scalloped-potatoes/