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Scalloped Potatoes with Creme Fraiche

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Scalloped Potatoes with Creme Fraiche
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Makes: 8 servings adjust
Creamy potatoes, with a taste similar to an alfredo. It does take a bit of time but the flavor is so worth it. When I made it I upped the garlic to 3 cloves since I like it. First time used 4/11/10 at a family gathering, everyone loved it, even the picky eaters!



  • 12 tablespoon Unsalted Butter

Step 1

Preheat the oven to 350. Rub the garlic all over the inside of a 3-quart baking dish, then mince. Grease the dish with about 1/2 tbsp of butter.

Step 2

Slice potatoes about 1/8 inch thick. (a mandolin works well)


  • 2 cloves Garlic, minced
  • 3 pounds Yukon Gold Potato, Peeled
  • 2 tablespoons All-Purpose Flour
  • 2 12 tablespoons Unsalted Butter
  • 3 cups Half and Half
  • 12 cup Creme Fraiche
  • 2 teaspoons Fresh Thyme, chopped
  • 14 teaspoon Ground Mace, 1/8-1/4 tsp
  • 2 12 teaspoons Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste

Step 3

Combine in a large saucepan: Potatoes, minced garlic, remaining butter, half and half, creme fraiche, flour, thyme, mace, salt and pepper.

Step 4

Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1-2 minutes.


  • 14 cup Fresh Chives, chopped

Step 5

Stir in the chives and transfer the mixture into the prepared baking dish, shaking it to distribute the potatoes evenly.

Step 6

Bake, uncovered, until the potatoes are fork tender, about 1 hour 5 minutes, occationally spooning some of the liquid over the top. Let cool for 10 minutes before serving.
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