Print

Creamy Scalloped Potatoes Recipe

Print Recipe

★★★★★

5 from 113 reviews

This Creamy Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a luscious garlic cream sauce with Parmesan and fresh thyme, resulting in a rich, golden, and comforting side dish perfect for family meals or special occasions.

Ingredients

Scale

Potatoes

  • 5 pounds Yukon gold potatoes

Sauce

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon all purpose flour
  • 1 cup heavy cream (can substitute whole milk or half and half)
  • ½ cup Parmesan cheese (optional, plus extra for topping)
  • 1 teaspoon fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Dish: Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish to prevent sticking and ensure easy cleanup.
  2. Slice Potatoes Thinly: Using a mandolin or sharp knife, carefully slice the Yukon gold potatoes as thinly as possible, about 1/16th of an inch, to enable even cooking and create tender layers.
  3. Cook Garlic Butter: In a large pot over medium heat, melt the unsalted butter with the minced garlic until aromatic, infusing the butter with garlic flavor.
  4. Create Roux and Add Cream: Stir in the all-purpose flour to the butter and garlic, cooking it for 1-2 minutes to form a roux. Slowly stir in the heavy cream and continue stirring for about 5 minutes until the mixture thickens to a creamy consistency.
  5. Add Flavorings: Mix in the Parmesan cheese, fresh thyme, kosher salt, and black pepper until everything is smoothly combined, creating a flavorful cream sauce.
  6. Cool Sauce Slightly: Remove the cream sauce from heat and let it cool slightly to prevent cooking the potatoes prematurely when mixed.
  7. Combine Potatoes and Sauce: Place the sliced potatoes in a large bowl and pour the cream sauce over them. Gently toss to evenly coat all the potato slices in the creamy sauce.
  8. Arrange in Baking Dish: Stack the coated potato slices and arrange them upright in the prepared baking dish. Pour any leftover sauce over the potatoes and optionally sprinkle extra Parmesan cheese on top.
  9. Bake Covered: Tent the dish with aluminum foil and bake at 400°F for 30 minutes to start the cooking process and allow the potatoes to soften.
  10. Bake Uncovered: Remove the foil and continue baking uncovered for another 30 minutes or until the potatoes are cooked through and the top is golden brown and bubbly.
  11. Rest and Serve: Remove the scalloped potatoes from the oven and let them cool for about 10 minutes before serving to allow the sauce to thicken slightly and the flavors to meld.

Notes

  • Store leftovers covered in the fridge for up to 4 days.
  • To save time, slice the potatoes with a mandolin for uniform thickness and faster cooking.
  • For a lighter version, whole milk or half and half can be used instead of heavy cream.
  • Adding extra Parmesan on top before baking creates a delicious golden crust.
  • Use fresh thyme for best flavor, but dried thyme can be substituted in a smaller quantity.

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, side dish, Yukon gold potatoes, Parmesan cheese, garlic cream sauce, holiday side dish

Find it online: https://mjrecipe.com/creamy-scalloped-potatoes-recipe/