Creamy Scalloped Potatoes Without Cheese
Thin Yukon Gold potato slices bake in a paprika-garlic cream sauce until tender under a deeply golden top. No cheese is required.
- Total Time2 hours 5 minutes
- Yield10 servings 1x
- DietVegetarian
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 2 cups whole milk, at room temperature
- 1 cup heavy cream, at room temperature
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley, optional, for serving
Instructions
- Heat the oven to 350°F. Butter a 9-by-13-inch baking dish with 1 tablespoon butter.
- Peel the potatoes and slice them evenly 1/8 inch thick.
- Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning.
- Gradually whisk in the milk, then the cream. Cook for 4 to 6 minutes until steaming and lightly thickened. Stir in the paprika, garlic powder, salt, and pepper.
- Arrange one-third of the potatoes in the baking dish and cover with one-third of the sauce. Repeat twice with the remaining potatoes and sauce.
- Cover tightly with foil and bake on a rimmed sheet pan for 50 minutes.
- Uncover and bake for 25 to 35 minutes more, until the center is tender and the top is deeply golden.
- Rest for 15 minutes. Finish with parsley if desired and serve warm.
Notes
- Slice the potatoes uniformly so the center and edges become tender at the same time.
- The stovetop sauce should remain pourable; it thickens more during baking and resting.
- If the top browns before the center is tender, cover the dish loosely and continue baking.
- Refrigerate leftovers within two hours and use them within four days.
- Prep Time: 25 minutes
- Resting Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Find it online: https://yuminest.com/creamy-scalloped-potatoes-without-cheese/