This scalloped potatoes recipe is a delicious side dish made with thinly sliced potatoes layered with a creamy béchamel, topped with heavy cream and parmesan. Perfect for a dairy meal or as a quick dinner that kids love.
1: Preheat oven to 350 F.
2: Using a mandolin, slice potatoes in very thin slices. Set mandolin to 1/16.
3: Make a béchamel: in a pan, combine butter and flour. Place on medium high heat. Mix with a wooden spoon until a paste forms (a roux). Add milk and whisk until a thick sauce is formed.
4: Place a full layer of potato slices in a 9x13 dish in a fan shape. Layer half of the béchamel and spread. Salt that layer.
5: Place another layer of potatoes, salt, and béchamel. Layer another layer of potatoes and pour your heavy cream on top.
6: Sprinkle a generous amount of parmesan cheese, salt, and pepper. Sprinkle thym.
7: Cover and bake for 1 hour. Uncover and broil for 3-4 minutes.
