Ingredients:

  • 5 kg (approx. 3.3 lbs) Yukon Gold Potatoes, peeled and uniformly sliced 2-3mm thick
  • 5 Tbsp Unsalted Butter (divided)
  • 4 Tbsp (30 g) All-Purpose Flour
  • 3 Cups (710 ml) Whole Milk, warmed slightly
  • 1 Cup (240 ml) Double Cream (Heavy Cream)
  • 2 tsp Kosher Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper (divided)
  • 1/2 tsp White Pepper (optional)
  • 1/4 tsp Freshly Grated Nutmeg

Instructions:

  1. Preheat the oven to 180°C / 350°F (Fan/Convection 160°C). Lightly grease a 9x13 inch baking dish with 1 Tbsp of butter.
  2. Peel the potatoes and slice them into uniform rounds, approximately 2–3 mm (1/8 inch) thick, using a mandoline or sharp knife. Quickly rinse the slices to remove excess starch, then thoroughly pat them dry.
  3. Make the Roux: In a medium saucepan, melt the remaining 4 Tbsp of butter over medium heat. Whisk in the 4 Tbsp of flour and cook for 1–2 minutes until the roux is smooth and smells faintly nutty—do not let it brown.
  4. Add Dairy: Gradually whisk in the warm whole milk until smooth and lump-free. Continue whisking constantly until the sauce thickens and begins to simmer lightly (about 5 minutes).
  5. Season Béchamel: Stir in the double cream. Reduce heat to low and stir in 1 tsp of Kosher salt, white pepper, and grated nutmeg. Taste and adjust seasoning. The sauce should be slightly runnier than a traditional pasta sauce.
  6. Coat Potatoes: Place the sliced potatoes directly into the saucepan with the Béchamel sauce. Toss gently to coat all the slices evenly. This ensures every slice gets seasoned.
  7. Layer and Assemble: Arrange half of the coated potatoes in a slightly overlapping pattern within the prepared baking dish. Sprinkle lightly with a pinch of extra salt and pepper. Layer the remaining potatoes over the top, then pour any remaining sauce evenly over them. The sauce should mostly cover the top layer.
  8. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 45 minutes. The foil traps steam, helping the potatoes cook evenly.
  9. Bake Uncovered: Remove the foil and continue baking for another 15–25 minutes, or until the top is golden brown, bubbly, and a knife or fork inserted into the centre meets no resistance.
  10. Rest: Remove the Ultimate Creamy Scalloped Potatoes from the oven and allow them to rest for 15 minutes before slicing and serving. This crucial rest time allows the sauce to fully set and the layers to hold their shape.