Creamy Scalloped Potatoes with Thyme

Scooping up some of the creamy scalloped potatoes from the baking dish.

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3.92 from 24 votes

Creamy Scalloped Potatoes with Thyme

Thinly sliced potatoes in a creamy, herb-spiked béchamel sauce. It's what you want on your holiday table!

Course Side Dish

Cuisine American

Keyword bechamel, potatoes

Prep Time 30

Cook Time 1 30

Total Time 2

Servings

Calories 248.39kcal

Author Lisa Lotts

Ingredients

3 tablespoons + 1 teaspoon butter divided
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon kosher salt
2 cups milk
½ 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

Instructions

Preheat oven to 375℉.
Place a saucepan over medium heat and add 3 tablespoons butter. Using a whisk, swirl the butter around in the pan until it's almost melted.
Add 3 tablespoons flour and stir briskly to incorporate the flour and butter. Sprinkle in 1 teaspoon dry mustard and 1 teaspoon kosher salt and continue to cook for one minute over medium heat.
Whisk in 2 cups milk adding it slowly, a little at a time, making sure it's completely blended with the roux before adding more. Continue to stir until the liquid comes to a rolling boil. Constantly stir and scrape the bottom of the pan while the sauce continues to cook and thicken, about 1 minute.
Add 1 tablespoon thyme leaves and ½ teaspoon black pepper. Remove from heat and set aside.
Dice 1 medium onion and slice 2 pounds yukon gold potatoes
Spray an 8x8" baking dish with vegetable spray. Spoon 2-3 tablespoons of the béchamel (milk mixture) into the bottom of the dish.
Sprinkle lightly with a handful of onion. Arrange 2 pounds yukon gold potatoeshe potato slices in a single layer, overlapping them in the casserole dish. Sprinkle with ⅓ of the onions. Pour ¼ of the béchamel evenly over the potatoes. Continue layering in the same manner: Potatoes, onions, béchamel; potatoes, onions, béchamel. Finish with a layer of potatoes, topped by the last bit of béchamel.
Dice the last teaspoon of butter and dot it over the top of the casserole.
Place the baking dish onto a rimmed baking sheet. Spray one side a piece of tin foil with vegetable spray. Place the sprayed side of the foil over the potatoes and transfer the casserole to the hot oven. Set a timer for 45 minutes.
After the timer goes off, reduce the heat to 350℉ and remove the tin foil. Continue to bake for an additional 30 minutes.
Remove from the oven and cool for 5-10 minutes before serving.

Notes

This recipe can be doubled.

You can assemble the this potato recipe earlier in the day and keep covered and refrigerated.
Remove the creamy scalloped potatoes from the refrigerator half an hour before baking to let them come to room temperature, or you may need to increase the baking time.
Store leftovers well wrapped in plastic wrap in the fridge for 3-5 days.
Reheat for 15-20 minutes in a 350°F oven, until hot and bubbly.
You can freeze the baked casserole, well wrapped in plastic wrap and freezer paper, for up to 2 months.
Defrost to reheat.

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