Creamy Scalloped Potatoes Recipe

Introduction

Creamy scalloped potatoes are a comforting and rich side dish perfect for any meal. Thinly sliced Yukon gold potatoes are baked in a luscious garlic cream sauce until tender and golden on top. This recipe is easy to prepare and sure to impress at your dinner table.

Ingredients

• 5 pounds Yukon gold potatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced or pressed
• 1 tablespoon all purpose flour
• 1 cup heavy cream (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

1. Step 1: Preheat the oven to 400°F and lightly grease a medium-sized ceramic baking dish.
2. Step 2: Using a mandolin or sharp knife, slice the potatoes as thinly as possible, about 1/16th of an inch thick.
3. Step 3: In a large pot over medium heat, melt the butter with the garlic until fragrant.
4. Step 4: Stir in the flour to create a roux and cook for 1-2 minutes. Then slowly add the heavy cream, stirring continuously until the sauce thickens, about 5 minutes.
5. Step 5: Mix in the Parmesan cheese, thyme, salt, and pepper until smooth. Remove from heat and let the sauce cool slightly.
6. Step 6: Place the sliced potatoes in a large bowl and pour the sauce over them. Gently toss to coat all slices evenly.
7. Step 7: Stack the coated potato slices upright in the prepared baking dish. Pour any remaining sauce over the top and sprinkle with additional Parmesan if you like.
8. Step 8: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for another 30 minutes, until the potatoes are golden and tender.
9. Step 9: Let the scalloped potatoes cool for about 10 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the cream sauce.
• Substitute Gruyère or cheddar cheese for Parmesan for a different cheesy taste.
• Use a mandolin to slice potatoes evenly and thinly for consistent cooking.
• Try adding cooked onions or ham between potato layers for variety.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain texture and creaminess. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use russet potatoes, but Yukon golds are preferred for their creamy texture and ability to hold shape well during baking.

Is it necessary to use heavy cream?

Heavy cream gives the richest texture, but you can substitute whole milk or half and half for a lighter version. The sauce will be less thick and creamy.

Creamy Scalloped Potatoes Recipe

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★★★★★

4.8 from 62 reviews

This creamy scalloped potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich garlic-parmesan cream sauce, flavored with fresh thyme. The potatoes are layered upright and baked until golden and tender, resulting in a comforting and classic side dish perfect for any meal.

• Author: Sana
• 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

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

1. Preheat and prepare dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking.
2. Slice potatoes: Using a mandolin or a sharp knife, slice the Yukon gold potatoes as thinly as possible, approximately 1/16th of an inch for even cooking.
3. Make the roux and cream sauce: In a large pot over medium heat, melt the butter with the minced garlic until aromatic, about 1 minute. Stir in the flour to create a roux and cook for 1 to 2 minutes to eliminate raw flour taste. Gradually add the heavy cream, stirring constantly until the sauce thickens, roughly 5 minutes.
4. Add seasoning and cheese: Stir in the Parmesan cheese (if using), fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined. Remove from heat and allow it to cool slightly.
5. Coat potatoes: Place the sliced potatoes in a large bowl and pour the cream sauce over them. Gently toss the potatoes to evenly coat them with the sauce without breaking the slices.
6. Arrange in baking dish: Stack the potato slices upright in the prepared baking dish, arranging them closely. Pour any remaining sauce over the top and sprinkle extra Parmesan cheese if desired.
7. Bake covered: Tent the dish with aluminum foil and bake at 400°F for 30 minutes to allow the potatoes to cook through while retaining moisture.
8. Bake uncovered: Remove the foil and continue baking uncovered for another 30 minutes until the potatoes are golden brown on top and completely tender.
9. Cool and serve: Remove from the oven and let the scalloped potatoes rest for about 10 minutes before serving to let the sauce thicken slightly and flavors settle.

Notes

• You can substitute heavy cream with whole milk or half and half for a lighter version, though the dish will be less rich.
• Use a mandoline for evenly thin potato slices to ensure uniform cooking.
• For a sharper flavor, feel free to increase the amount of Parmesan cheese or add other herbs such as rosemary.
• Tenting with foil during the initial baking prevents the potatoes from drying out, ensuring a creamy texture.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, potato side dish, garlic parmesan potatoes, easy potato recipe