Description
This Creamy Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich garlic cream sauce with Parmesan cheese and fresh thyme. Baked until golden and tender, it’s a comforting and elegant side dish perfect for any occasion.
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 (or substitute whole milk or half and half)
- ½ cup Parmesan cheese, optional
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish to prevent sticking.
- Slice the potatoes: Using a mandolin or a sharp knife, thinly slice the potatoes about 1/16th of an inch for even cooking and tender texture.
- Melt butter and garlic: In a large pot over medium heat, melt the butter and sauté the minced garlic until fragrant and aromatic, about 1-2 minutes.
- Make the roux and cream sauce: Stir in the flour to form a roux and cook for 1-2 minutes to remove the raw flour taste. Gradually stir in the heavy cream and continually stir until the sauce thickens, about 5 minutes.
- Add flavorings: Mix in the Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined. Remove from heat and allow to cool slightly.
- Combine potatoes and sauce: Place the sliced potatoes in a large bowl and gently toss them with the cream sauce, ensuring each slice is well coated.
- Arrange potatoes in dish: Stack the potato slices upright in the greased baking dish to create a beautiful layered presentation. Pour any remaining sauce over the top and sprinkle extra Parmesan if desired.
- Bake covered: Tent the potatoes with aluminum foil and bake in the preheated oven at 400°F for 30 minutes to cook through and soften.
- Bake uncovered: Remove the foil and continue baking uncovered for another 30 minutes or until the potatoes become golden brown and tender.
- Rest and serve: Remove from the oven and let the scalloped potatoes cool for about 10 minutes before serving to allow the sauce to set slightly.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Slicing potatoes thinly ensures even cooking and a creamy texture.
- Using Yukon gold potatoes provides a buttery flavor and smooth texture ideal for scalloped potatoes.
- Parmesan cheese is optional but adds a nutty, savory depth.
- Ensure the cream sauce is thick before combining with potatoes for best results.
Keywords: scalloped potatoes, creamy potatoes, potato side dish, baked potatoes, comfort food, cheesy potatoes, Yukon gold potatoes, holiday side dish