I’ve been on the lookout for a creamy and delicious scalloped potato recipe and with Easter right around the corner, I had no time to waste. I wanted to test some out before Easter arrived!
Ones I’ve tried and even made in years past are thin potatoes in a loose milky bath. Needless to say, my family and I did not like it. I was on the hunt for a good scalloped potato recipe.
I wanted it to be thick, it was important that it be creamy, and it was imperative that it was full of flavor.
This recipe I have found is de-lic-ious!!! This scalloped potato dish will win you over with not only its texture and flavor, but its simplicity!
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 tsp. freshly grated nutmeg
- 1-2 tsp. dried parsley
- 3-4 fresh sprigs of thyme
- 3 cups milk
- 6 cups thin/medium sliced potatoes
Peel your potatoes and slice stacking upright in your greased pan making up to 3- 4 rows. Lay your sprigs of thyme within the rows of potatoes.
Pour your cream sauce over your stacked potatoes in your greased 9×13-inch baking dish, sprinkle with parsley and bake, uncovered, at 375° for 45 minutes, bubbly and golden brown.