Yukon Gold Potatoes

Technically, you can use a variety of different potatoes for this recipe (like russet or red potatoes). However, I highly recommend only using Yukon Gold. Yukon Gold potatoes hold their shape incredibly well while they bake which allows you to keep those consistent layers in your scalloped potatoes making them easy (and pretty) to plate. Not only do Yukon Gold’s hold their shape well as they bake, but they have an extra buttery flavor and softer texture which ensures that the center of your scalloped potatoes will be tender and not tough.

Why Heavy Cream AND Whole Milk?

Using a combination of heavy cream and whole milk in your béchamel sauce is great for a few reasons. The first reason is that they’re going to give you an extra creamy texture without having to bring in any cheese. You can absolutely add freshly grated cheese to this recipe if you would like to make potatoes au gratin. That being said, if you would like to stick with traditional scalloped potatoes, I recommend not including any cheese as this recipe is already perfectly rich with that heavy cream and milk combo.

The second, and main reason, is that the heavy cream creates a thick base for the béchamel sauce that is less likely to separate when combined with whole milk. However, if you only use heavy cream, there is a possibility that it will curdle if mixed on high heat. Adding the whole milk to the cream helps thin it out just a little bit, giving the béchamel sauce that silky texture and perfect volume that isn’t overpowering.

Warming the Heavy Cream & Milk for the Béchamel Sauce

You might notice that we’re warming the heavy cream and milk before adding it to the roux in this recipe. The reason you want to ensure that the heavy cream and milk are warm before adding them to the roux in your saucepan is so that you can avoid any butter/flour lumps. If you were to add cold cream and cold milk straight from the fridge, the flour in the roux can clump up quickly and you will be left with a lumpy béchamel sauce (it is very difficult to get those lumps out once they form).

The easiest way to avoid a lumpy béchamel sauce is to ensure that the heavy cream and milk are already warm when adding them to your roux in the saucepan.

Plating the Scalloped Potatoes

You may notice that I did not include any chopped parsley on my scalloped potatoes. This was a mistake while filming this recipe for you guys but I highly recommend adding that parsley to your dish before serving! Not only does it add an extra visual element to the dish, but the parsley pairs so perfectly with the creamy base and buttery flavor of these potatoes.

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Scalloped Potatoes

We all love potatoes at the holiday table but sometimes it's fun to mix it up from the classic mashed potatoes and gravy. My scalloped potato recipe is perfectly tender using Yukon Gold potatoes and they bring an incredibly decadent flavor to your plate with the smoked paprika and ground nutmeg (trust me, it's the perfect combo!)

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Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 servings

Course: Appetizer, Side Dish

Ingredients Method

Ingredients

  

Potatoes

• 5 large Yukon gold potatoes (3lbs + 7oz)
• 1 tsp table salt (6g)
• ½ tsp ground black pepper (3g)
• ½ tsp smoked paprika or regular paprika (3g)

Béchamel Sauce

• 3 tbsp salted butter (43g)
• 3 tbsp all-purpose flour (24g)
• 1 ½ cup whole milk (360ml)
• 1 ½ cup heavy cream (360ml)
• ½ tsp garlic powder (3g) more or less to taste
• ¼ tsp ground nutmeg (1g)

Optional Topping

• Parsley (to taste)

Method

 

1. Grease a 9" baking dish with butter (you can use an oval pan, a square pan, or a round pan. I used my 9"x9" square baking dish)
2. Slice all of the potatoes using a knife or mandolin so that they’re about ⅛” thick
3. Arrange the sliced potatoes in your greased dish in a spiral formation. In a small bowl, mix together the potato spices. Evenly distribute the mix of salt, pepper, and smoked paprika on top of the potatoes
4. Preheat your oven to 375℉
5. In a small microwave-safe bowl, combine the milk and heavy cream and warm them for 45 seconds in the microwave. Set that aside
6. In a saucepan over medium heat on the stove, melt the butter for the béchamel sauce
7. Once the butter is melted, whisk in the flour and continue whisking it for about 1 minute until the flour has dissolved and you’re left with a silky smooth roux
8. Very slowly pour the warm milk and heavy cream into the saucepan while continuously stirring (you don’t want this to burn, otherwise, you will have to start over!)
9. Add the spices to the béchamel sauce while whisking and continue whisking over medium heat for ~5 minutes until it thickens
10. Evenly pour the béchamel sauce over the potatoes (it will seem like a lot, but trust me, it will bake perfectly!)
11. Cover the dish with foil and bake at 375℉ for 45-50 minutes
12. Remove the foil and continue baking until the tops of the potatoes are perfectly golden and crispy (25-30 minutes). If you’d like to set the oven to broil during the last 2-3 minutes for an extra crisp on top, go for it! Just make sure to keep a very close eye on it. 
13. Top with chopped parsley (optional but delicious) and enjoy!