Creamy Scalloped Potatoes Recipe

Introduction

Creamy scalloped potatoes are a classic comfort food with tender slices of Yukon gold potatoes baked in a rich, garlic-infused cream sauce. This dish is perfect as a hearty side for weeknight dinners or holiday meals.

Ingredients

• 5 pounds Yukon gold potatoes, thinly sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup heavy cream (or whole milk/half & half)
• 0.5 cup Parmesan cheese, grated (plus extra for topping)
• 1 tsp fresh thyme
• 0.5 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and grease a ceramic baking dish.
2. Step 2: Peel and slice potatoes thinly using a mandoline or sharp knife.
3. Step 3: In a large pot, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
4. Step 4: Stir in flour and cook 1–2 minutes to form a roux.
5. Step 5: Gradually whisk in cream and cook 5 minutes until slightly thickened.
6. Step 6: Stir in Parmesan, thyme, salt, and pepper until smooth.
7. Step 7: Add potatoes and gently toss to coat in sauce.
8. Step 8: Arrange potato slices upright in the baking dish and pour remaining sauce on top.
9. Step 9: Sprinkle extra Parmesan for a golden crust.
10. Step 10: Cover with foil, bake 30 minutes, then uncover and bake another 30 minutes until golden and bubbling.
11. Step 11: Let cool 10 minutes before serving.

Tips & Variations

• Use a mandoline for evenly thin potato slices to ensure uniform cooking.
• Swap fresh thyme for rosemary or sage for a different herbal flavor.
• For a lighter version, substitute whole milk or half & half for heavy cream.
• Add a sprinkle of smoked paprika or nutmeg to the sauce for extra warmth.
• Top with breadcrumbs mixed with Parmesan for added crunch.

Storage

Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the creamy texture and avoid sogginess. Microwaving may cause uneven heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish and refrigerate it covered for up to 24 hours before baking. Just add extra baking time if baking from cold.

What type of potatoes work best for scalloped potatoes?

Yukon gold potatoes are ideal because they hold their shape well and have a creamy texture. Avoid starchy potatoes like russets, which can become too mushy.

Creamy Scalloped Potatoes Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This classic Creamy Scalloped Potatoes recipe features tender Yukon gold potatoes baked in a rich garlic-Parmesan cream sauce, layered to perfection and topped with a golden, cheesy crust. Perfect as a comforting side dish for any meal, the scalloped potatoes combine buttery, cheesy, and herbaceous flavors with a velvety texture.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 5 pounds Yukon gold potatoes, thinly sliced

Sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup heavy cream (or whole milk/half & half)
• 0.5 cup Parmesan cheese, grated (plus extra for topping)
• 1 tsp fresh thyme
• 0.5 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish thoroughly to prevent sticking.
2. Slice Potatoes: Peel the Yukon gold potatoes and slice them thinly using a mandoline or a sharp knife for uniform thickness.
3. Make Roux: In a large pot over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Cook Flour: Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring continuously, to form a roux which will thicken the sauce.
5. Add Cream: Gradually whisk in the heavy cream, cooking for about 5 minutes until the mixture slightly thickens and becomes creamy.
6. Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
7. Coat Potatoes: Add the thinly sliced potatoes to the sauce, gently tossing to coat each slice evenly with the creamy mixture.
8. Arrange Potatoes in Dish: Arrange the potato slices upright in the prepared baking dish in a tidy, compact manner and pour any remaining sauce over the top.
9. Add Topping: Sprinkle extra grated Parmesan on top of the potatoes to create a delicious, golden crust while baking.
10. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the potatoes through.
11. Finish Baking Uncovered: Remove the foil and continue baking for an additional 30 minutes until the potatoes are tender, and the top is golden and bubbling.
12. Rest and Serve: Remove from the oven and let the scalloped potatoes cool for 10 minutes to set before serving.

Notes

• You can substitute heavy cream with whole milk or half & half for a lighter version, but the sauce may be less rich.
• Use a mandoline slicer for consistent thickness, which helps the potatoes cook evenly.
• Fresh thyme adds a lovely herbaceous note, but you can use dried thyme if fresh is unavailable—reduce the quantity by half.
• For a crispier top, broil the scalloped potatoes uncovered for 2-3 minutes at the end of baking.
• Letting the dish rest before serving allows the sauce to thicken and the flavors to meld.

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, potato casserole, side dish, comfort food, Parmesan potatoes, garlic potatoes