Easy Creamy Scalloped Potatoes Recipe

Introduction

Easy Creamy Scalloped Potatoes are a comforting, cheesy side dish perfect for any occasion. Thinly sliced Yukon gold potatoes are baked in a rich garlic cream sauce with Parmesan and fresh thyme, creating a golden, bubbling casserole that’s sure to impress.

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

1. Step 1: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish.
2. Step 2: Peel and slice the potatoes thinly using a mandoline or a sharp knife for even cooking.
3. Step 3: In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in the flour and cook for 1–2 minutes to form a roux, which will thicken the sauce.
5. Step 5: Gradually whisk in the heavy cream and cook for about 5 minutes until the mixture slightly thickens.
6. Step 6: Stir in the grated Parmesan, fresh thyme, kosher salt, and black pepper until the sauce is smooth.
7. Step 7: Add the sliced potatoes to the sauce and gently toss to coat each slice evenly.
8. Step 8: Arrange the potato slices upright in the prepared baking dish and pour any remaining sauce over the top.
9. Step 9: Sprinkle extra Parmesan cheese on top to create a golden crust.
10. Step 10: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes until the potatoes are tender and the top is golden and bubbling.
11. Step 11: Let the scalloped potatoes cool for 10 minutes before serving to allow the sauce to set.

Tips & Variations

• Use a mandoline for evenly thin slices to ensure all potatoes cook at the same rate.
• Substitute thyme with rosemary or sage for different herbal flavors.
• For a lighter version, use whole milk or half & half instead of heavy cream.
• Add cooked bacon or caramelized onions between the layers for an extra savory touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Avoid overheating to keep the sauce creamy and potatoes tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use russet potatoes instead of Yukon gold?

Yes, russet potatoes work fine but have a different texture and slightly less buttery flavor. Yukon golds are preferred for their creamy texture and natural sweetness.

Do I have to peel the potatoes?

Peeling is recommended for this recipe to achieve a smooth, creamy texture and avoid extra stiffness or bitterness from the skin.

Easy Creamy Scalloped Potatoes Recipe

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★★★★★

4.7 from 98 reviews

This Easy Creamy Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a luscious creamy sauce made with butter, garlic, Parmesan cheese, and fresh thyme. It delivers comfort food at its finest with a golden, cheesy crust and tender, flavorful layers perfect for a hearty side dish.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 5 pounds Yukon gold potatoes, thinly sliced

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

1. Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish to prevent sticking and ensure easy cleanup.
2. Slice Potatoes: Peel and thinly slice the Yukon gold potatoes using a mandoline or a sharp knife for even, consistent slices that cook uniformly.
3. Cook Garlic Butter Roux: In a large pot over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add Flour: Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux which will thicken the sauce.
5. Incorporate Cream: Gradually whisk in the heavy cream, cooking for 5 minutes until the mixture thickens slightly, creating a smooth creamy base.
6. Add Cheese and Seasonings: Stir in the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
7. Toss Potatoes in Sauce: Add the thinly sliced potatoes to the sauce and gently toss to coat them evenly with the creamy mixture.
8. Arrange Potatoes in Dish: Arrange potato slices upright in the prepared baking dish to allow even cooking and layering. Pour any remaining sauce over the top.
9. Top with Parmesan: Sprinkle extra grated Parmesan cheese on top to develop a golden, crispy crust during baking.
10. Bake Covered: Cover the dish with foil and bake for 30 minutes to allow the potatoes to cook through and the sauce to bubble.
11. Bake Uncovered: Remove the foil and bake for an additional 30 minutes until the top is golden brown and bubbling beautifully.
12. Rest and Serve: Let the scalloped potatoes cool for 10 minutes before serving. This resting time helps set the sauce and makes slicing easier.

Notes

• For a lighter version, substitute heavy cream with whole milk or half & half.
• Use a mandoline for uniformly thin potato slices which helps in even cooking.
• Covering the dish during the first half of baking ensures tender potatoes, while uncovering creates a crispy top.
• Letting the dish rest before serving allows the sauce to thicken and enhances flavor.
• Fresh thyme can be substituted with dried thyme, but reduce the amount to ½ tsp.

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, comfort food, side dish, Yukon gold potatoes, cheesy potatoes