Name: Creamy Scalloped Potatoes with Thyme
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tablespoon softened butter; 6-8 small potatoes ((Red Potatoes or Yukon Gold are best)); 1 small onion ((about 1/2 cup, chopped)); 2 cloves garlic ((about 1 teaspoon minced)); 1/4 teaspoon ground thyme; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 cup milk; 1/4 cup cream

Try creamy scalloped potatoes with a hint of thyme for a quick warm-up. This hearty dish is perfect in the fall or winter when the weather is cool and crisp, and a warm oven makes everything better.

They are a perfect side dish for the holidays, too. We make them on the grill in the summer.

Last week, I was craving scalloped potatoes, so I whipped up a dish and paired them with Cuban pork that I had previously frozen.

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Adding thyme to the recipe intensifies the flavor. Ground thyme is a little sweet, peppery, and minty. The taste is terrific. It's just hard to describe.

Variations on these scalloped potatoes include adding caramelized onions, loads of cheddar cheese, bacon bits, diced ham, or all.

My hubby likes his potatoes a bit soupy; I prefer the sauce to be thickened. Just add a little flour or cornstarch to thicken the sauce, or if you use waxy potatoes, such as Yukon Gold or red potatoes, the sauce will thicken naturally. This recipe produces a somewhat thin sauce.

If You Like Caramelized Onions

If you like caramelized onions, try making them in a slow cooker or Instant Pot. You can make a whole pot and freeze it in small packages for later use. Or use them now in French Onion Soup!

Scalloped Potatoes with Ground Thyme

Ingredients

1 tablespoon softened butter
6-8 small potatoes (Red Potatoes or Yukon Gold are best)
1 small onion (about ½ cup, chopped)
2 cloves garlic (about 1 teaspoon minced)
¼ teaspoon ground thyme
½ teaspoon salt
⅛ teaspoon pepper
1 cup milk
¼ cup cream

Instructions

Distribute the butter evenly over the inside of a 9" x 13" glass baking dish.
Wash and thinly slice the potatoes and place them in the baking dish. No need to peel them.
Cut the onion in half and thinly slice them.
Put the onion over the potatoes.
Pour in the milk.
Pour in the cream.
Sprinkle the minced garlic, thyme, salt and pepper over the potato mixture.
Bake in a 350F degree oven for about one hour, or until potatoes are tender, and the top of the casserole is browning slightly.