Ingredients

The following ingredients have 4 Servings
  • 2 pounds Yukon gold potatoes (about 4 cups sliced potatoes)
  • 3 tablespoons unsalted butter (divided)
  • 2 tablespoons minced shallot
  • 2 tablespoons all-purpose flour
  • 1/2 cup low-sodium vegetable or chicken broth
  • 3/4 cup half and half
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg
  • 2 teaspoons fresh thyme leaves

Instruction

  • Preheat the oven to 375 degrees F. Generously butter a 2-quart casserole dish with 1/2 tablespoon to 1 tablespoon butter. 
  • Using a mandoline, food processor, or sharp knife, thinly slice potatoes into 1/8-inch thin slices and arrange potatoes in even layers in the buttered casserole dish.
  • Melt the remaining 2 tablespoons of butter over medium-low heat in a heavy-bottomed medium saucepan. Once the butter has melted, add in the minced shallot and saute for about 3 minutes or until the shallots begin to soften, being careful to not burn your shallots.
  • Add in the flour, whisking well, to form a roux (just a thickened paste). After the roux has cooked for 1 minute, slowly whisk in the broth and cream to incorporate.
  • Whisk in the salt, pepper, nutmeg, and thyme leaves to the cream sauce. Allow the mixture to simmer on medium-low heat for several minutes until the sauce has thickened, whisking constantly. The sauce is ready when it coats the back of a spoon and slowly drips off the spoon.
  • Remove the cream sauce from the heat and pour it over the prepared potatoes in the casserole dish. Push down lightly to allow the sauce to cover all the potatoes from top to bottom. Cover the dish tightly with foil.
  • Bake covered for 45 minutes. After 45 minutes, remove the foil, and bake for an additional 25-30 minutes, or until potatoes are tender and browned.
  • Let the scalloped potatoes rest for 10-15 minutes and then serve warm.