Creamy Scalloped Potatoes

Ingredients

Serves 6-8

• 1.5 kg (3 lbs) starchy potatoes (Yukon Gold or Russets), peeled and sliced into 3 mm / ⅛-inch thin rounds

• 2 cups (480ml) heavy cream

• 1 cup (240ml) whole milk

• 3 cloves garlic, minced

• 2 sprigs fresh thyme (or ½ tsp dried)

• 1 bay leaf

• ¼ tsp freshly grated nutmeg

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 2 tbsp unsalted butter, cut into small cubes, plus extra for greasing

Optional Gratin-Style Addition

• 1 cup (100g) Gruyère or sharp cheddar, grated (folded between layers and on top)

Method

1. Preheat & Prep

• Preheat oven to 175°C (350°F) . Generously butter a 9×13-inch (3-litre) baking dish or a large cast-iron skillet.

2. Infuse the Cream

• In a medium saucepan over medium heat, combine the cream, milk, garlic, thyme, bay leaf, nutmeg, salt, and pepper. Bring just to a gentle simmer, then remove from heat. Let it steep for 10 minutes to infuse the flavors. Remove the thyme sprigs and bay leaf.

3. Layer the Potatoes

• Arrange one even, overlapping layer of potato slices in the buttered dish. Pour a ladleful of the warm cream mixture over the layer.

• Repeat, layering potatoes and cream, until all potatoes are used. Pour any remaining cream evenly over the top. The potatoes should be nearly submerged. Dot the surface with the cubed butter.

4. Bake Covered

• Cover the dish tightly with foil and bake for 45 minutes.

5. Uncover & Finish

• Remove the foil and increase oven temperature to 200°C (400°F) . If adding cheese, scatter it over the top now. Bake uncovered for another 20-30 minutes, until the top is deeply golden, the edges are bubbly, and a knife slides through the potatoes with no resistance.

6. Rest and Serve

• Let the dish rest for at least 10-15 minutes before serving. This allows the cream to set slightly. Garnish with fresh thyme leaves and a crack of black pepper.

Keys to Success

• Slice evenly, no thicker than 3mm — a mandoline makes this effortless.

• Don’t skip the resting time; it’s essential for neat, creamy slices.

• For extra depth, rub the baking dish with a cut garlic clove before buttering.