Scalloped Potatoes

I love potatoes, pretty much in any form. But I really have always loved the combination of textures that scalloped potatoes offer. They are a mix of creamy and buttery, sometimes a little cheesy, but always finished with that crunchy layer on top.

As much as I love scalloped potatoes, I don't make them very often, at least not during the work week. (Who really wants to spend all that time peeling the potatoes, to then finely slice them?) This week I finally got around to making a batch for my cooking class, since we had already done roasted and mashed potatoes before.

What I do find when comparing my version of these potatoes to other recipes is that I tend to favor a little "lighter version". Instead of doing a typical béchamel sauce and pouring that over the potatoes, I slightly cook the potatoes with some milk and a dab of butter prior to placing in the baking pan. Then I sprinkle a little cheese over each layer. Because potatoes have so much starch in them, I simply eliminate the flour in the béchamel mixture, and when the potatoes cook with the milk, they release natural starches that naturally thicken the milk and butter as they slightly cook.

 
Ingredients: 
6 medium Yukon Gold potatoes
3 Tbsp Butter
1 1/2 cups milk
3 Tbsp Creme Fraiche
6 sprigs of Thyme
4 oz. shredded gruyere cheese
Salt & Pepper to taste

Preheat the oven to 350 degrees F. Use non-stick spray in the inside of a 3-quart baking dish.

Slice the potatoes about 1/8 inch thick . I don't have a mandoline, but you can definitely use one. I like to slice 2 potatoes a time and place in 3 individual piles to have same sized layers.

In a large saute pan, add 1 of the 3 piles of potatoes, 1 tbsp butter and 1/2 cup of milk. Salt and pepper to taste as well. Slowly start cooking the potatoes in the milk and mix constantly. When the milk starts bubbling up add 1 tbsp of the creme fraiche and 2 sprigs of the thyme. Keep cooking until the mixture thickens slightly and pour into baking dish, spreading out the potatoes evenly. Sprinkle some cheese over the top. Repeat with other 2 bunches of sliced potatoes. Bake, uncovered, until the potatoes are fork-tender, and the top layer has a rich golden color. Let cool for 5 minutes before serving. (Feel free to use more cheese between layers and on the top!)