Classic Scalloped Potatoes

Classic Scalloped Potatoes
Photo by Scott Phillips


  • 4 medium cloves garlic, smashed and peeled
  • 2 Tbs. coarsely chopped fresh thyme
  • 3-½ lb. Yukon Gold potatoes (8 to 10 large), peeled and sliced 1/8 inch thick
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter, cut into small pieces; more for the baking dish
  • ¼ tsp. freshly grated nutmeg
  • 1-¾ cups whole milk
  • + 1 more ingredients
    • 1-¾ cups heavy cream

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 3-quart (9x13x2-inch) baking dish.In a 3- to 4-quart saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2-1/2 tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remov...

View full recipe at Fine Cooking


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