When my extended family gets together for a dinner, everyone participates by bringing a dish.
My grandfather, Bem Bem, normally is in charge of the roast. RoseMarie makes a mean ratatouille. Katrina handles dessert — she does it so well.
Me? I’ll make a few dishes, but I’m always asked to bring the scalloped potatoes. This may seem pretty pedestrian, but sometimes basic is just what we need. Something familiar and homey. These scalloped potatoes are simple, but they deliver.
While they are synonymous with big family gatherings — they are also perfect for more intimate suppers. I’ve served them in buffet-style casseroles as well as individual ramekins. This recipe is versatile
It adapts to all seasons and goes with virtually any protein. I’ve served them with rack of lamb, oven roasted ham, various incarnations of pork tenderloin, even grilled veal chops and fish. To me, this simple preparation elevates the humble spud to “special-food” status. You don’t get the same ooh’s and aah’s from a plain baked potato.
Use the slicing attachment on your food processor or a mandoline to make quick work of slicing the potatoes. Layer the potatoes, onions and bechamel ending with the last of the sauce and a few pats of butter.
I cover with foil for the first part of the baking, so it doesn’t get too dark on top, then reduce the heat and continue cooking until the potatoes are tender and beautifully enveloped in the herbed bechamel.
Sometimes simple is best and these potatoes really taste like home.
There’s no cheese in this recipe (but I’ll look the other way, if you want to toss in some shredded gruyere).
Creamy Scalloped Potatoes with Thyme
Prep Time : 30 mins
Cook Time :1 hrs 30 mins
Total Time : 2 hr
Thinly sliced potatoes in a creamy, herb-spiked béchamel sauce. It's what you want on your holiday table!
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 218 kcal
Ingredients
- 3 tablespoons + 1 teaspoon butter divided
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 2 cups milk
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon thyme leaves chopped fresh
- 2 pounds yukon gold potatoes peeled and thinly sliced crosswise
- 1 medium onion diced
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