| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 servings |
Ingredients
- 2 cloves garlic, smashed
- 3 tablespoons unsalted butter
- 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
- 3 cups half-and-half
- 1/2 cup creme fraiche
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- 1/8 to 1/4 teaspoon ground mace
- Kosher salt and freshly ground pepper
- 1/4 cup chopped chives
Instructions
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 325 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 52 mg |
| Sodium | 664 mg |
Reviews
I made this scalloped potatoes for Christmas. Everybody loved it!
I have never really liked scalloped potatoes until I found this recipe. Creme fraiche does not curdle like the typical white sauce, plus it has a much richer, smoother taste. More appealing to the eye and taste buds! Scalloped potatoes should have a delicate flavor, not spicy or mega cheesy; if that’s what you want this is not the recipe for you. One year I tried one pan with sour cream and one with creme fraiche; both were good but the creme fraiche recipe hands down the winner.
One tip I learned is to put the sliced potatoes into ice cold water immediately after cutting to rinse the starch off and avoid turning pink-brown.
One tip I learned is to put the sliced potatoes into ice cold water immediately after cutting to rinse the starch off and avoid turning pink-brown.
Creme fraiche is not available where I live and always make my own (heavy cream and buttermilk, just takes a day or two of advanced planning. It’s wonderful! I put it on a heating pad on the kitchen counter for a day and always turns out perfectly.
I really liked this recipe as did everyone else. I also made my own creme fraiche but, my receipe is a little different. Mix equal parts of heavy cream and sour cream. Place into an air tight container and leave on your counter top for 24 hrs. Then refrigerate. It’s good to go after the initial hrs.
amazing
I love this recipe!
Everyone loved it for Easter. I added a little swiss cheese on the top at the end. Creamy, light flavors. I also made my creme fraiche. Very easy but must be done 48 hours earlier. I used 1 cup heavy cream and 2 TBS butter milk. Heat until just tepid. Put it in a mason jar sealed on the counter for 24 hours then move it to the frig for another 24 hours then its ready to use.
I made this wonderful recipe for Easter and it was a HUGE success!! The potatoes came out beautifully creamy and the flavor was just amazing.
The only complaint I received was from a huge potato-lover, my husband. He would have liked the slices thicker to taste more of the potato, which is a very small change. Everyone else loved the fact that they were thinly sliced because they really absorb the flavors that way.
This is the second time I make this recipe and it’s very good. I had to substitute sour cream for the creme fraiche today because no one in my area had it available, but it turned out great. Everyone loved it!
For Luckyking and LuckyCowgirl — just make your own creme fraiche! It’s ridiculously easy and will save you a lot of money. All you need is a little time and heavy cream that is NOT ultra-pasteurized. Ultra-pasteurized will not work. But just take a 16 oz container of heavy cream (you can heat it SLIGHTLY or just have it at room temperature — NOT chilled. Put it in a glass jar with three tablespoons of buttermilk. Stir it, put the lid on the jar, and walk away. Seriously, that’s it. Leave it out in a fairly warm place for about 24 hours. Stir it half way through. Put it in the fridge to finish thickening up and you can use it for about a week. It’s DELICIOUS. Now I know that heavy cream isn’t cheap (and sometimes finding regular pasteurized can be difficult — except at Whole Foods, but the price savings is too much to ignore for something this good and easy to do.
Cant wait to try it! Looks and sounds yummy! Just a heads up for those who thought it was bland and added cheese, with cheese added it makes the dish potatoes au gratin, totally different dish!