Description
This Easy Creamy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, garlicky Parmesan cream sauce with fresh thyme. This classic comfort dish combines a velvety sauce with tender, golden-baked potatoes, perfect as a hearty side for any meal.
Ingredients
Scale
Potatoes
- 5 pounds Yukon gold potatoes, thinly sliced (about 1/8-inch thick)
Creamy 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
- Prepare Potatoes and Oven. Preheat the oven to 375°F (190°C). Generously grease a 9×13-inch baking dish to prevent sticking. Peel and slice 5 pounds Yukon Gold potatoes very thinly, about 1/8-inch thick, to ensure even cooking and tenderness.
- Make the Creamy Sauce. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently until fragrant but not browned. Stir in 1 tablespoon of all-purpose flour and cook for 1-2 minutes to form a roux, which will help thicken the sauce.
- Season the Sauce. Gradually whisk in 1 cup of heavy cream (or substitute with whole milk or half & half) until the mixture is smooth. Bring the sauce to a gentle simmer, stirring frequently until it thickens to a pourable consistency. Remove from heat and stir in 0.5 cup grated Parmesan cheese, 1 teaspoon fresh thyme, 0.5 teaspoon kosher salt, and 0.5 teaspoon black pepper. Mix until the cheese melts and the sauce is smooth. Taste and adjust seasoning as needed.
- Assemble the Layers. Pour about half of the creamy sauce evenly into the bottom of the prepared baking dish. Arrange half of the thin potato slices in a slightly overlapping pattern over the sauce. Pour the remaining sauce evenly over the potatoes and sprinkle with the remaining Parmesan cheese plus extra if desired for a golden crust.
- Bake Covered. Cover the baking dish tightly with aluminum foil to trap steam and help cook the potatoes through. Bake in the preheated oven for 60 minutes until potatoes are tender when pierced with a fork.
- Bake Uncovered and Brown. Remove the foil and continue baking for another 25-35 minutes. This allows the top to become golden brown and bubbly, creating a delicious crust while ensuring the potatoes are fully cooked.
- Rest and Serve. Remove the scalloped potatoes from the oven and let rest for 15-20 minutes. Resting allows the sauce to set, making serving easier and enhancing flavors. Optionally, garnish with fresh chopped chives for color and additional flavor. Serve warm as a comforting side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well during baking.
- For a lighter version, substitute heavy cream with whole milk or half & half.
- Make sure to slice potatoes uniformly thin for even cooking.
- Garnish with fresh herbs such as chives or parsley for freshness.
- Leftovers reheat well and can be stored covered in the refrigerator for up to 3 days.
- Adding a little extra Parmesan on top enhances browning and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, creamy scalloped potatoes, baked potatoes, cheesy potatoes, comfort food, side dish, Yukon gold potatoes
