Homemade Scalloped Potatoes
Ingredients
2 1/2 tablespoons butter, divided into 2 tablespoons and 1/2 tablespoon
2 pounds Yukon gold potatoes, sliced 1/8-inch thick
2 tablespoons shallot, minced
2 tablespoons flour
1/2 cup vegetable stock
3/4 cup half-and-half
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
2 teaspoons thyme
Directions
Preheat the oven to 375 degrees F.
Butter a 2-quart casserole dish with 1/2 tablespoon of butter.
Evenly arrange the sliced potatoes in layers in the buttered casserole dish.
In a saucepan over the stove-top on medium heat, melt the remaining 2 tablespoons of butter.
Add in the minced shallot and sauté until the shallots begin to soften, for about 3 minutes.
Pour in the flour, whisking thoroughly to form a paste, about 1 minute. You should see a thick paste form and the raw flour smell should disappear.
After the roux has formed, slowly whisk in the vegetable stock and half-and-half.
Add in the salt, pepper, and nutmeg.
Add in the thyme leaves.
Let the mixture simmer until the sauce has thickened, about 5 minutes, making sure to whisk constantly.
Pour the cream sauce over the potatoes, pressing down on the potatoes slightly to allow the sauce to cover all of them.
Cover the scalloped potatoes tightly with aluminum foil. Bake the potatoes covered for 45 minutes.
Then uncover and continue baking until the potatoes are tender and browned, for about 25-30 minutes.
Serve hot!
