Traditional Scalloped Potatoes
This Traditional Scalloped Potato recipe features tender potato slices in a creamy milk based sauce.
Ingredients
- 4 Russet potatoes Sliced into ⅛ thick rounds
- ¼ cup Butter
- 2 Shallots thinly sliced
- 4 Garlic cloves minced
- ¼ cup All-purpose flour
- 1 teaspoon Garlic powder
- ¼ cup White wine or vegetable stock
- ½ tablespoon Dijon mustard
- 2 cups Milk whole milk is best
- 2 teaspoons Thyme sprigs fresh herbs
- 2 teaspoons Chives fresh, chopped for garnish
- Salt and pepper to taste
Instructions
- Prepare the potatoes by peeling them and thinly slicing them with a mandoline into ⅛ thick slices.
- Bring a pot of water to a boil, add a generous amount of salt, about 2 tablespoons. I use Diamond crystal kosher salt.
- Add the potato slices and boil them for 2 minutes. Remove them to a tea towel lined baking sheet to remove excess water.
- Preheat the oven to 350°F with a rack in the center.
- In a medium sauce pan, over medium-high heat add the butter and shallots and cook for 2 minutes.
- Add the minced garlic and cook for 20 seconds until aromatic.
- Add the flour and garlic powder and mix well until no flour clumps remain.
- Add the white wine or broth and cook for 1 minute until a paste forms.
- Add the milk and bring to a gentle boil.
- Add the thyme and cook for another 2-3 minutes.
- Prepare a casserole dish. Dip the potato slices into the creamy sauce using kitchen tongs and arrange them in the casserole dish in a single layer with the potatoes standing vertically. I used a round baking dish so I layered them around the dish into a rosette pattern.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Bake uncovered for another 20. Check the potato consistency and bake for additional 10 if needed.
- Allow the dish to rest for 10-15 minutes before serving.
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