I made this for our Thanksgiving dinner, and they were perfect! Just the right proportion of liquid to potato, and the sauce was decadently creamy and rich! Will definitely make this again!

This was delicious, that old fashioned scalloped potato taste that I grew up with! I have always added thinly sliced onions to mine. So I did add some dried onion flakes to the cream sauce to get that little bit of onion flavor I like and then brought it to a simmer. This is the only change I made to the recipe. The recipe did not mention removing the bay leaf and thyme sprig before pouring it over the layered potatoes and baking. Common sense told me they needed to be removed, so I did simmer the cream sauce a little longer to impart more of their flavor in the sauce. I will also remove the potato peels when I make this in the future. I did not like how they detached from the potatoes and you would get a little string of peel in every spoonful. But this will be the recipe I use going forward with those minor changes.

Dear Mr Kimball, I love scalloped potatoes & these are truly delicious. It's the perfect side dish for any meal. That said I've always been curious as to why recipes call for Yukon Gold potatoes? I'm a dedicated sweet potato person & seldom buy anything else. If I buy white it's usually red potatoes for my mash. So please help me understand why I should buy the Yukon Gold , what makes them different? Thank you , I know if anyone would know it would be you! Bea

Love, love.

Was stressed about finding a trustworthy yet uncomplicated recipe for scalloped potatoes for Easter. Milk Street does not disappoint. Hard to emphasize just how easy this recipe is, but tastes as if hours were spent on it. Highly, highly recommend.