Print

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.

Ingredients

Scale

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

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