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
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
