Classic Scalloped Potatoes

🧂 Ingredients

• 2 pounds Yukon gold potatoes
• 3 tbsp butter, divided
• 2 tbsp minced shallot
• 2 tbsp flour
• 1/2 cup chicken or vegetable stock
• 3/4 cup half and half
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg
• 2 sprigs fresh thyme

Instructions

• 1 Preheat the oven to 375 degrees Fahrenheit. Generously butter a 2 quart
  casserole dish with ½ tablespoon to 1 tablespoon butter.
• 2 Using a mandoline, food processor or knife, thinly slice potatoes into ⅛ inch
  thin slices, and arrange potatoes in even layers in a buttered casserole dish.
• 3 In a small pot, melt 2 tablespoons butter over medium heat. 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.
• 4 Add in flour, whisking well, to form a roux (thickened paste). After the roux
  has cooked for 1 minute, slowly whisk in stock and half and half.
• 5 Season with salt and pepper and grated nutmeg. Add in fresh thyme leaves to the
  cream sauce. Allow to simmer for several minutes until sauce is thickened,
  whisking constantly.
• 6 Pour cream sauce over potatoes. Push down slightly to allow sauce to cover all
  the potatoes from top to bottom. Cover scalloped potatoes tightly with foil.
• 7 Bake covered for 45 minutes. Uncover and bake for an additional 25-30 minutes,
  until potatoes are tender and browned.

Nutrition Info