Old fashioned creamy scalloped potatoes with thyme
Some might argue that “old fashioned scalloped potatoes” is a redundant statement. There is nothing new-fashioned about a potato casserole. But these are truly done the old fashioned way with no shortage of heavy cream. They’re not crispy scalloped potatoes gratin with Parmigiano-Reggiano (which are tasty in their own right)—they’re just thinly sliced potatoes essentially lounging in a warm bathtub of seasoned cream and tiny thyme leaves acting as rose petals.
As someone who could easily give up potatoes tomorrow (is there a diet for that?), this is one of the only ways of preparing the starchy guys that makes them irresistible to me. They’re maybe my definition of comfort food, especially because I grew up eating my grandma’s version with ham. I’ve always loved hers, but of course when I asked her how she makes them, naturally her response was something like “I use whatever potatoes I have, I boil them first to make sure they’re really tender, and I just bake them in cream.” So, I put her instructions (or lack-there-of, as is always the case with the best cooks) to the test. And I realized that they really are that unfussy. Use whatever potatoes you have, don’t skimp on milk and cream, and season liberally with salt and pepper. They’ll probably turn out divine, just like my grandma’s always do.
Old fashioned creamy scalloped potatoes with thyme
Yields about 8 servings
3 lbs potatoes, peeled
½ sweet onion, sliced into thin quarter-moons
4 T butter
4 T flour
Leaves from 3 thyme sprigs, finely chopped
3 cups milk
1 cup heavy cream
1½ tsp salt, plus more (divided)
Black pepper
Par-boil potatoes in water until fork tender. (When potatoes are done, remove from water and place on cutting board to slice as thinly as you can). Meanwhile, in a medium saucepan, heat 4 T butter over medium-low heat. Add onion slices, and cook for 4-5 minutes, stirring occasionally. Add in thyme leaves and cook another minute. Sprinkle in 4 T flour, and cook for a few minutes, stirring, until very light tan in color. Pour in milk and heavy cream, as well as 1½ tsp salt and a good amount of pepper. Increase temperature to medium, and stir constantly for maybe 7-9 minutes as it thickens and just starts to bubble/simmer in spots, and cook for another minute more. Remove from heat. Quickly line bottom of baking dish with one layer of potatoes, followed by a pinch of salt, and one cup of the cream mixture. Repeat until out of potatoes and cream (ending with cream that should just cover the last row of potatoes). Finish with a sprinkling of black pepper. Place in oven, uncovered, for 20-25 minutes or so until hot and bubbling.
