SCALLOPED POTATOES

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 medium onion, chopped
• 3-4 garlic cloves, chopped
• 3 cups whole milk
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• ⅛ teaspoon pepper Cayenne pepper
• Kosher salt and fresh ground black pepper to taste
• 3 pounds Yukon Gold potatoes, thinly sliced ​​

Instructions

Preheat oven to 350 degrees. Grease a 2-quart or 9×9-inch pot or shallow pot.
Melt the butter in a frying pan over medium heat. Add the onion and cook until soft. Then reduce the heat and add the garlic and cook, stirring constantly, for 1 minute.Add the flour and cook for 2 minutes. Slowly add milk and stir to combine. Cook over low heat, stirring frequently, until thickened. Don’t let it boil.
Stir in about 2/3 of the thyme and parsley as well as all of the cayenne pepper.Season with kosher salt and freshly ground black pepper. Place
1/4 of the potato slices in the bottom of a greased pot. Pour 1/4 of the sauce over the potatoes and spread with a spoon or spatula. Repeat the layers three more times and finish with the cream sauce. Top with the remaining fresh herbs.Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and bake, uncovered, for 30 to 45 minutes or until the potatoes are tender and the casserole is bubbling around the edges. Turn on the broiler for the last 1 to 2 minutes of cooking to brown the top. Sprinkle with fresh herbs.

Notes

Yukon Gold or Russet Potatoes work well with this recipe.Cut the potatoes into slices about 1/8 to 1/4 inch thick. A mandoline works great for this recipe.
Use fresh herbs for optimal taste. If necessary, dried herbs can also be used.
If you like a lot of spice, add fresh herbs, salt and black pepper to each layer.Or go crazy and add some Cajun or Creole seasoning.
To make this into scalloped potatoes, add about 2 cups of good quality grated cheddar cheese to the sauce at the end over very low heat. Once it melts, continue with the recipe as directed.
Keep an eye on the potatoes when they are under the grill. Broilers can be very unpredictable, especially in older ovens.I always set a timer for 1 to 2 minutes so I don’t get distracted.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

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