Classic Scalloped Potatoes

• •2 lb Russet or Yukon Gold potatoes, peeled and very thinly sliced (about 1/8 inch thick)
• •4 tablespoon unsalted butter
• •4 tablespoon all-purpose flour
• •2 cup whole milk
• •0.5 cup heavy cream
• •1 teaspoon salt
• •0.3 teaspoon freshly ground black pepper
• •0.3 teaspoon freshly grated nutmeg

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly butter a 2-quart baking dish (an 8x8 inch square dish or a similar oval/round dish works well for 4 servings).

2. 2

   Prepare the potatoes: Peel the potatoes and slice them very thinly and uniformly, aiming for about 1/8 inch thickness. A mandoline slicer is highly recommended for achieving consistent slices, which ensures even cooking.

3. 3

   Make the cream sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Do not let it brown.

4. 4

   Gradually whisk in the whole milk and heavy cream until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, whisking continuously, until it thickens slightly, typically 3-5 minutes.

5. 5

   Remove the sauce from the heat and stir in the salt, freshly ground black pepper, and freshly grated nutmeg. Taste the sauce and adjust seasoning if necessary.

6. 6

   Assemble the dish: Arrange about one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour approximately one-third of the cream sauce evenly over the potatoes.

7. 7

   Repeat the layering process two more times, creating a total of three potato layers with sauce in between, ending with a generous layer of cream sauce on top. Ensure the top layer of potatoes is mostly covered by sauce to prevent them from drying out during baking.

8. 8

   Bake, covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.

9. 9

   Bake, uncovered: Carefully remove the aluminum foil. Continue baking for an additional 25-30 minutes, or until the potatoes are fork-tender, and the top is beautifully golden brown and bubbly.

10. 10

    Rest: Remove the Classic Scalloped Potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to set, making it easier to serve and ensuring a creamy texture.

Chef's Tips

• 💡**Uniform Slicing is Key**: For evenly cooked potatoes, consistent slice thickness is crucial. A mandoline slicer is highly recommended; otherwise, take your time to slice by hand as uniformly as possible, aiming for 1/8 inch thick.
• 💡**Don't Rush the Roux**: When making the cream sauce, cook the butter and flour for a full minute or two to eliminate any raw flour taste, but avoid browning it to maintain a light-colored sauce.
• 💡**Resting Time is Essential**: Allowing the scalloped potatoes to rest for 10-15 minutes after baking is vital. This helps the creamy sauce to set properly, preventing it from being too runny when you serve it.
• 💡**Potato Choice Matters**: While both Russet and Yukon Gold potatoes work well, Russets tend to be starchier, contributing to a slightly creamier sauce, whereas Yukon Golds hold their shape a bit more while still providing a rich, creamy texture.