Upgrade your Sunday dinner or holiday menu with this creamy scalloped potatoes recipe.
Upgrade yourSunday dinnerorholiday menuwith this creamy scalloped potatoes recipe.
Thecombination of potatoesadds an eye-catching mix of colors throughout.
Credit: Constatine Poulos
Fresh thyme and a hint of whole nutmeg offer warmth and depth.
Generously butter the dish; set aside.
Warm the olive oil in a large skillet.
Prepare Sauce
In a medium saucepan heat milk and cream just until simmering.
In a large saucepan melt 3 tablespoons butter over medium heat.
Whisk in the flour.
Remove from heat and gradually whisk in hot milk and cream.
Return to heat and bring to boiling, whisking or stirring constantly.
Boil gently for 3 to 5 minutes or until thickened and the consistency of buttermilk.
Slice Potatoes
Peel russet and sweet potatoes.
Very thinly slice potatoes on a mandoline to approximately 1/16-inch thick or slice thinly with a sharp knife.
Layer one-third the potatoes in baking dish.
Season generously with salt and pepper; sprinkle lightly with nutmeg.
Top with one-third the onions and some of the sauce.
Repeat layering in thirds, finishing with sauce (cream may not totally cover top).
Bake Until Bubbly
Bake uncovered for 45 minutes.
Increase oven temperature to 425oF.
Let stand 10 minutes before serving.
Avoid freezing, as the texture may change after thawing.
Let stand at room temperature and reheat, covered, in a preheated 350F oven until hot throughout.
Uncover in the last few minutes of baking to help crisp up the top before serving.
2,000 calories a day is used for general nutrition advice.
