Why are my scalloped potatoes still hard in the middle?

The slices were too thick, uneven, or went into the oven raw under cold sauce. Slice a true 1/8 inch, and use the 6-minute simmer in hot cream before baking: the potatoes start cooking on the stove, so the oven only has to finish them evenly.

Can I use russet potatoes instead of Yukon Gold?

Yes, with one adjustment. Russets release more starch, which thickens the sauce nicely, but their slices break apart more easily. Simmer them for 4 to 5 minutes instead of 6, and fold them very gently so the layers stay intact.

Why did my cream sauce split or turn watery?

A hard boil or a very lean dairy is usually the cause. Keep the simmer gentle, use full fat cream, and let the sliced potatoes release their starch into the sauce before baking. The 15-minute rest after baking also lets the sauce set to its final consistency.

Can I double scalloped potatoes in a 9x13 dish?

Yes. Double every ingredient, use a 9x13 inch dish, and keep the simmer at 6 minutes in two batches if your pot is crowded. Bake covered for 40 minutes, then uncovered for 18 to 20, and rest the full 15 minutes before serving.

Do scalloped potatoes freeze well?

The baked casserole freezes beautifully for up to 2 months. Cool it, wrap the dish in plastic and foil, and thaw overnight in the refrigerator. Reheat covered at 325°F with a splash of milk for 25 minutes. Never freeze the raw assembled dish, as the slices darken and turn watery.

Scalloped Potatoes Recipe | Creamy, Tender Layers

Ingredients

Scale

3 pounds Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
2 tablespoons unsalted butter, plus more for the dish
2 garlic cloves, finely minced
2 cups heavy cream
1 cup whole milk
2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
1 bay leaf
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup finely grated parmesan, optional, for the top
1 tablespoon snipped chives, for serving

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Instructions

Heat the oven to 375°F (190°C). Butter a 2-quart baking dish generously, up the sides as well as the base.
Pour the cream and milk into a wide, heavy pot. Stir in the garlic, thyme, bay leaf, salt, pepper, and nutmeg, then warm over medium heat until steaming with small bubbles at the edges, about 3 minutes.
Slide the drained, dried potato slices into the hot cream. Reduce the heat to low and simmer gently for 6 minutes, folding the slices once or twice with a spatula so they soften evenly without breaking.
Fish out the bay leaf. Using a slotted spoon, lift the slices into the prepared dish in loose, even layers, letting plenty of cream cling to them as you go.
Pour the remaining cream from the pot over the layers until it comes about two thirds of the way up the sides of the potatoes. Press down gently so the top layer settles into the cream.
Cover the dish tightly with foil and bake for 30 minutes, until the cream bubbles lazily around the edges.
Remove the foil, scatter the parmesan over the top if using, and bake 15 to 18 minutes more, until the surface is golden in spots and a knife slips through the center with no resistance.
Rest the dish on the counter for 15 minutes so the sauce finishes thickening. Scatter with chives and serve warm.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 50 minutes