Scalloped Potatoes Recipe

No ratings yet

This creamy classic Scalloped Potatoes recipe is French-style and makes the perfect side dish for any meal. Great for Easter and Christmas.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: -10

Calories: 309kcal

3 pounds Yukon gold potatoes, peeled and cut into ⅛ inch thin round slices
15 ounces Crème fraîche
⅔ cup Heavy cream
1 Tablespoon Kosher salt (or 1 ½ teaspoons regular salt)
1½ teaspoons Black pepper freshly ground
2 teaspoons Fresh Thyme leaves destemmed and lightly chopped, or 1 Tbsp dried thyme
1 teaspoon Butter for coating the baking dish

Preheat oven to 400°F with the rack in the center position
Generously butter a 9" x 13" baking dish. Set aside
In a medium bowl whisk together the crème fraîche and heavy cream.
Peel potatoes and slice into 1/8th inch slices.
Arrange one third of the sliced potatoes on the bottom of the buttered baking dish in an overlapping pattern as you go.
Season generously with salt and pepper. Sprinkle ½ teaspoon of chopped thyme leaves over the potatoes.
Evenly spread one-third of the crème fraîche mixture on top of potatoes and herbs.
Repeat same method of layering with two more layers.
Bake for 30 minutes.
Reduce heat to 350°F and cook until potatoes are tender when pierced with a sharp knife, and the top is golden brown, about 35-40 minutes.
If browned top is desired broil on high for 3-5 minutes.
Remove from the oven and let the potatoes rest for 20 minutes prior to serving.

Prepare ahead of time: Bake, cool, and cover the dish. Then refrigerate for up to 2 days.

To Reheat: Remove from refrigerator, bring to room temperature, and reheat in a 350˚F oven for about 20 minutes.

Store Leftovers: Cool, cover, and store in the refrigerator for up to 3 days. Reheat as above.