Old-Fashioned Scalloped Potatoes

Name: Old-Fashioned Scalloped Potatoes
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 4 tbsp. unsalted butter, plus more for greasing; 3 cloves garlic, finely chopped; 1 medium yellow onion, thinly sliced; 1 ⁄ 4 cup flour; 1 1 ⁄ 2 cups heavy cream; 1 ⁄ 2 cup milk; 3 tbsp. finely chopped thyme; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 lb. Yukon gold potatoes, peeled and very thinly sliced; 1 ⁄ 4 tsp. paprika

Serves
serves 8

GEMMA AND ANDREW INGALLS

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleasing scalloped potatoes recipe from Canada's Prince Edward Island.

Ingredients

4 tbsp. unsalted butter, plus more for greasing
3 cloves garlic, finely chopped
1 medium yellow onion, thinly sliced
¹⁄₄ cup flour
1 ¹⁄₂ cups heavy cream
¹⁄₂ cup milk
3 tbsp. finely chopped thyme
Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ lb. Yukon gold potatoes, peeled and very thinly sliced
¹⁄₄ tsp. paprika

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Instructions

Step 1

Heat oven to 350°. Grease an 8" square baking dish with butter; set aside. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until golden, 8–10 minutes. Add flour; cook, stirring, until smooth, 2 minutes. Add cream, milk, thyme, salt, and pepper; bring to a boil. Add potatoes; cook, stirring occasionally, until potatoes are just tender, 8–10 minutes. Transfer mixture to prepared baking dish. Using a spoon, press mixture down; sprinkle with paprika. Bake until golden brown and a knife inserted into middle of potatoes slides in easily, about 40 minutes.