If you’re craving a dish that’s pure comfort in every bite, look no further than this Easy Creamy Scalloped Potatoes Recipe. It’s a luscious, cheesy, velvety casserole that brings together tender Yukon gold potatoes and a rich, garlicky cream sauce baked to golden perfection. This dish will quickly become a staple at your dinner table, whether for a special occasion or a cozy weeknight meal. It’s simple enough to make yet impressively indulgent, delivering hearty satisfaction with every forkful.

Easy Creamy Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

This Easy Creamy Scalloped Potatoes Recipe thrives on a handful of straightforward ingredients that come together to create rich flavor and beautiful texture. Each component plays a key role, whether it’s creating the silky sauce or adding that melt-in-your-mouth softness to the potatoes.

Yukon gold potatoes: Thinly sliced for tenderness and just the right buttery flavor that holds up wonderfully in layers.
Unsalted butter: Adds richness without overpowering the delicate cream sauce.
Garlic: Minced to infuse the sauce with a fragrant, savory note.
All-purpose flour: Helps thicken the sauce for that creamy consistency you crave.
Heavy cream (or whole milk/half & half): The heart of the creamy sauce, lending lusciousness and depth.
Parmesan cheese: Grated for a nutty, salty punch and gorgeous browning on top.
Fresh thyme: Provides a subtle herbal lift that brightens and balances the richness.
Kosher salt: Enhances all the flavors without being too harsh.
Black pepper: Adds just a hint of warmth to round out the taste.

How to Make Easy Creamy Scalloped Potatoes Recipe

Step 1: Prepare Potatoes and Oven

Start by preheating your oven to a cozy 375°F (190°C) and generously greasing a 9×13-inch baking dish to prevent sticking. Then peel and slice your Yukon gold potatoes super thin—about 1/8 of an inch thick—so they cook evenly and absorb all that creamy sauce magic.

Step 2: Make the Creamy Sauce

Next, melt the butter in a saucepan over medium heat, adding minced garlic to infuse the fat with that irresistible aroma. Stir in the flour and cook for a minute or two to form a roux, which gives the sauce its silky thickness. Gradually whisk in the cream, bringing it to a gentle simmer while stirring constantly until it thickens just enough to coat the back of a spoon.

Step 3: Season the Sauce

Once your sauce has taken on a creamy texture, remove it from the heat and stir in the grated Parmesan cheese, fresh thyme, salt, and pepper. This combination creates a harmonious flavor profile—nutty, fragrant, and perfectly seasoned—so taste and adjust if you want it a bit bolder.

Step 4: Assemble the Layers

Pour half of your creamy sauce into the bottom of the baking dish, spreading it evenly to create a flavorful base. Layer half of the sliced potatoes on top in a neat, slightly overlapping pattern. Then pour the rest of the cream mixture over the potatoes, finishing with a generous sprinkle of Parmesan cheese for that golden, bubbling top crust.

Step 5: Bake Covered

Cover the dish tightly with aluminum foil to trap moisture and bake for a full 60 minutes. This step is key for the potatoes to soften beautifully, bathing in the creamy sauce until tender.

Step 6: Bake Uncovered and Brown

Remove the foil and bake uncovered for an additional 25 to 35 minutes to develop that irresistible golden brown, bubbly top. Keep your eyes peeled for a perfectly cooked texture where potatoes are easily pierced with a fork and the cheese is delectably crisp.

Step 7: Rest and Serve

Once out of the oven, let your Easy Creamy Scalloped Potatoes Recipe rest for at least 15 to 20 minutes. This resting time lets the sauce thicken and set, making serving cleaner and the flavors even more pronounced. If you like, sprinkle fresh chopped chives on top for a lovely pop of color and a touch of freshness.

How to Serve Easy Creamy Scalloped Potatoes Recipe

Garnishes

Fresh herbs like chopped chives or parsley elevate this dish beautifully, adding brightness and color that contrast the creamy, golden layers. A light dusting of extra Parmesan right before serving also adds a lovely savory finish.

Side Dishes

This recipe pairs wonderfully with roasted or grilled meats like chicken, pork, or beef. It also stands up to vibrant steamed vegetables or a crisp green salad to balance its richness, making your meal well-rounded and satisfying.

Creative Ways to Present

For a casual gathering, serve it straight from the baking dish to showcase boisterous layers. At a dinner party, scoop into individual ramekins or cast iron skillets for charming single servings that feel special and irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover scalloped potatoes keep wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making next-day meals just as delightful.

Freezing

You can freeze this dish before baking or after cooking. Wrap tightly with foil and plastic wrap to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge for best results and reheat until heated through.

Reheating

Reheat gently in the oven at 350°F (175°C), covered with foil to avoid drying out, until warmed throughout. Microwave works in a pinch but may sacrifice that crispy top—oven reheating preserves the original texture beautifully.

FAQs

Can I use other types of potatoes for this recipe?

While Yukon gold potatoes are ideal because of their creamy texture and thin skins, you can use russet potatoes as well. Just be sure to slice them thinly for even cooking and similar creaminess.

Is there a dairy-free option for the cream and cheese?

Yes! You can substitute heavy cream with full-fat coconut milk or a nut-based cream alternative, and swap Parmesan for a dairy-free cheese blend. The texture and flavor will be a bit different but still wonderfully comforting.

Can I prepare this dish ahead of time and bake it later?

Absolutely. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. This is a great way to save time on the day you want to serve it.

How do I make my scalloped potatoes extra crispy on top?

For a crispier crust, sprinkle extra Parmesan cheese or breadcrumbs on top before the final uncovered baking stage. You can also broil for 1-2 minutes at the end, but watch carefully to avoid burning.

What can I add to the recipe for extra flavor?

Adding cooked onions, sautéed mushrooms, or a pinch of nutmeg to the sauce can bring a delicious twist. A handful of cooked bacon or ham pieces can also make it heartier and add savory notes.

Final Thoughts

There’s just something wonderfully comforting about a classic like this Easy Creamy Scalloped Potatoes Recipe that makes it a joy to prepare and share. It’s an all-star side that turns any meal into a celebration of flavors and textures. Give it a try, and I promise these luscious layers will soon become one of your go-to family favorites!

Easy Creamy Scalloped Potatoes Recipe

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4 from 69 reviews

Author: admin
Total Time: 1 hour 55 minutes
Yield: 12 servings 1x

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Description

This Easy Creamy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, garlicky Parmesan cream sauce with fresh thyme. Perfectly tender and golden browned on top, this comforting side dish is ideal for family dinners or holiday meals.

Ingredients

Scale

Potatoes

5 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)

Creamy Sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream (or whole milk/half & half)
1/2 cup Parmesan cheese, grated (plus extra for topping)
1 teaspoon fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

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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 the Yukon Gold potatoes and slice them very thinly—about 1/8-inch thick—to ensure even cooking and a tender texture.
Make the Creamy Sauce: In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the flour and cook for 1 to 2 minutes to create a roux that will thicken the sauce. Gradually whisk in the heavy cream, stirring steadily to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly to a pourable consistency, stirring frequently.
Season the Sauce: Remove the saucepan from the heat. Stir in the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper until the cheese melts and the seasoning is well distributed. Taste and adjust the salt or pepper as needed.
Assemble the Layers: Pour about half of the creamy sauce into the bottom of the prepared baking dish, spreading it evenly. Arrange half of the sliced potatoes on top in a slightly overlapping pattern to cover the sauce. Pour the remaining sauce evenly over the potato layer. Sprinkle with the remaining Parmesan cheese and any extra cheese desired for a cheesy crust.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam, which helps the potatoes cook through evenly. Bake in the preheated oven for 60 minutes, allowing the potatoes to soften and absorb the creamy sauce.
Bake Uncovered and Brown: Remove the foil and continue baking uncovered for another 25 to 35 minutes. This step lets the top layer become golden brown and bubbly, while ensuring the potatoes are fully tender when pierced with a fork.
Rest and Serve: Take the scalloped potatoes out of the oven and let them rest for 15 to 20 minutes. This resting period lets the sauce thicken and settle, making serving easier. Garnish with freshly chopped chives if desired, then serve warm as a delicious side dish.

Notes

For thinner or thicker potato slices, adjust baking time accordingly to ensure tenderness.
Substitute half & half or whole milk for heavy cream for a lighter version, but sauce may be less rich.
Fresh thyme can be replaced with dried thyme; reduce quantity to 1/2 teaspoon.
Add a pinch of nutmeg to the sauce for extra depth of flavor, if desired.
Use Yukon Gold potatoes for their creamy texture and flavor; russets can be used but may be drier.
Letting the dish rest before serving is important to avoid a runny texture.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American