Name: Creamy Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
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

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Introduction

Creamy scalloped potatoes are a comforting and elegant side dish perfect for any occasion. Thinly sliced Yukon gold potatoes are baked in a rich, garlicky Parmesan cream sauce until golden and bubbling. This recipe delivers tender, flavorful potatoes with a crisp, cheesy crust everyone will love.

A white oval dish is filled with thin, golden brown potato slices arranged upright in several rows. The slices have a crispy texture on top with some browned edges and are sprinkled with green herbs. A gold spoon lifts a layered scoop of the potatoes, showing the creamy, soft inside. There are a few rosemary or thyme sprigs placed on top for decoration. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish to prevent sticking.
Step 2: Peel the potatoes and slice them thinly using a mandoline slicer or a sharp knife for even thickness.
Step 3: In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Step 4: Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux that will thicken the sauce.
Step 5: Gradually whisk in the heavy cream and cook the mixture for about 5 minutes until it slightly thickens, stirring frequently.
Step 6: Add the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper to the sauce. Stir until the cheese melts and the sauce is smooth.
Step 7: Add the sliced potatoes to the pot and gently toss them to coat evenly with the creamy sauce.
Step 8: Arrange the coated potato slices upright in the prepared baking dish. Pour any remaining sauce over the top.
Step 9: Sprinkle extra Parmesan cheese on top to help form a golden, crispy crust as it bakes.
Step 10: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes until the potatoes are tender and the top is golden and bubbly.
Step 11: Let the dish cool for 10 minutes before serving to allow the sauce to set slightly.

Tips & Variations

For a lighter version, substitute heavy cream with whole milk or half & half; the texture will be slightly less rich but still delicious.
Use a mandoline for perfectly thin, even slices to ensure the potatoes cook evenly and absorb the sauce well.
Add a pinch of nutmeg to the sauce for a subtle warm flavor that enhances the creaminess.
Mix in cooked bacon or caramelized onions for an extra savory twist.

Storage

Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. To reheat, warm in an oven-safe dish at 350°F (175°C) until heated through, about 20 minutes. Avoid microwaving to retain the creamy texture and prevent sogginess.

How to Serve

The image shows a white rectangular baking dish filled with scalloped potatoes. The dish is layered with thinly sliced golden-yellow potato rounds arranged neatly on the top layer with light brown browned spots from baking. The creamy sauce is slightly bubbling and visible around the edges and between the potato slices. Small green herb leaves are scattered on top for decoration. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.

What potatoes work best for scalloped potatoes?

Yukon gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets can be used but may result in a softer, more rustic dish.