scalloped potatoes

NOURISH

Apr 10

Ingredients

2–2.5 lbs russet potatoes, thinly sliced

2 tbsp butter

2 cloves garlic, minced

2 tbsp flour

2 cups milk (whole milk is best)

1 tsp salt

½ tsp black pepper

½ tsp paprika (optional, but nice warmth)

1 cup parmesan cheese (divided)

Optional: a pinch of fresh thyme or rosemary

1. Prep

Preheat oven to 375°F

Butter a preferred baking dish (8x8 square or 10” diameter circle)

Slice potatoes thin (aim for ~⅛ inch so they cook evenly)

2. Make the sauce

Melt butter in a saucepan over medium heat

Add garlic and cook 30 seconds (don’t brown it)

Whisk in flour and cook 1 minute to remove raw taste

Slowly add milk, whisking constantly

Simmer until slightly thickened (3–5 minutes)

Stir in salt, pepper, paprika, and ½ cup parmesan

3. Layer

Add a layer of potatoes to the dish

Pour some sauce over

Repeat layers until everything is used

Finish with remaining sauce on top

4. The parmesan finish

Sprinkle the remaining ½ cup parmesan generously over the top

5. Bake

Bake for 40 minutes or until top is golden/crispy and potatoes are fork-tender

6. Rest (don’t skip this)

Let sit 10–15 minutes before serving so it sets properly

Sherry Thomas