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Creamy Scalloped Potatoes Recipe

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Creamy Scalloped Potatoes made with thinly sliced Yukon Gold potatoes layered and baked in a luscious garlic cream sauce infused with thyme and Parmesan cheese. This classic comforting side dish is perfect for family dinners or holiday gatherings.

Ingredients

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 (substitute whole milk or half and half)
  • 1/2 cup Parmesan cheese (optional)
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven and prepare baking 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 sharp knife, slice the Yukon Gold potatoes as thinly as possible, about 1/16th of an inch, for even cooking and layering.
  3. Melt butter and cook garlic: In a large pot over medium heat, melt the butter and sauté the minced garlic until it is fragrant and aromatic, about 1-2 minutes.
  4. Create roux and thicken sauce: Stir in the all purpose flour to the butter garlic mixture to form a roux and cook for 1-2 minutes. Gradually stir in the heavy cream and continue stirring until the sauce thickens, about 5 minutes.
  5. Add seasonings and cheese: Stir in the Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
  6. Cool sauce: Remove the pot from heat and allow the cream sauce to cool slightly to prevent cooking the potatoes prematurely when combined.
  7. Coat potatoes with sauce: Place the sliced potatoes in a large bowl and pour the cream sauce over them. Gently toss to ensure all potato slices are evenly coated.
  8. Arrange potatoes in baking dish: Stack the coated potato slices upright in the prepared baking dish. Pour any leftover sauce over the top and sprinkle extra Parmesan if desired for a cheesy crust.
  9. Bake covered: Tent the baking dish with aluminum foil and bake at 400°F for 30 minutes to start the cooking process and allow potatoes to soften.
  10. Bake uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until potatoes are golden brown on top and cooked through.
  11. Rest and serve: Remove the scalloped potatoes from the oven and let them cool for about 10 minutes before serving to allow the sauce to thicken further and enhance flavor.

Notes

  • Use a mandolin for perfectly thin and even potato slices to ensure even cooking.
  • You can substitute whole milk or half and half for the heavy cream to reduce fat.
  • Adjust salt and pepper to taste depending on your seasoning preference.
  • Let the dish rest before serving for the best creamy texture.
  • For a richer topping, sprinkle extra Parmesan cheese before baking uncovered.

Find it online: https://justsosavory.com/creamy-scalloped-potatoes-recipe/