This super-simple take on the classic scalloped potatoes features layers of thinly sliced potatoes and onions smothered in a creamy bechamel sauce flavoured with the barest wisp of garlic and fresh thyme. They’re the perfect pairing for a big Easter ham or a juicy steak fresh off the grill.
- 1/4 cup butter
- 1 clove garlic, minced
- 1/4 cup flour
- 1 tsp fresh thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 cups milk
- 1/2 cup whipping cream
- 2 lb Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- In a small saucepan set over medium-high heat, saute the garlic in butter until fragrant, about 1 minute. Stir in the flour, thyme, salt and pepper, and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk. Bring the mixture to a simmer, whisking constantly, until thickened and bubbly, about 8 minutes.
- Preheat oven to 350F, and lightly butter an 8-inch square baking dish.
- Arrange a layer of potatoes in the prepared dish, then top with a layer of onions. Continue alternating layers until the dish is filled, finishing with a layer of potatoes. Slowly pour the sauce onto the potatoes, giving it time to fill in the spaces between the layers.
- Cover tightly with foil, and bake for 1 hour. Uncover , and continue baking for 30 minutes, or until bubbling hot and lightly browned on top. Let stand for 5 minutes before serving.
This dish can be prepared up to 3 days ahead of time. If making ahead, bake covered for 1 hour, then let cool to room temperature and refrigerate. On the day of, bake uncovered at 350F for 45 minutes, or until bubbling hot and lightly browned.