Description
This Creamy Scalloped Potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich, buttery garlic cream sauce with Parmesan and fresh thyme. Perfectly layered and baked until golden brown and tender, this classic side dish is indulgent yet simple to prepare, making it an ideal accompaniment for any meal.
Ingredients
Scale
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 (or substitute whole milk or half and half)
- ½ cup Parmesan cheese (optional)
- 1 teaspoon fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking and ensure easy cleanup.
- Slice Potatoes: Using a mandolin or sharp knife, slice the potatoes as thinly as possible, about 1/16th of an inch, to allow for even cooking and layering.
- Make Garlic Butter: In a large pot over medium heat, melt the butter with the minced garlic until aromatic, infusing the base with flavor.
- Create Roux and Add Cream: Stir in the flour to create a roux and cook for 1-2 minutes, then gradually stir in the heavy cream. Continue stirring until the sauce thickens, about 5 minutes.
- Add Seasonings and Cheese: Stir in the Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
- Cool Sauce Slightly: Remove from heat and let the sauce cool slightly to prevent cooking the potatoes prematurely.
- Coat Potatoes: Place the sliced potatoes in a large bowl and pour the sauce over them. Gently toss to ensure all slices are evenly coated with the creamy sauce.
- Arrange in Dish: Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce on top and, if desired, sprinkle additional Parmesan cheese over the potatoes.
- Bake Covered: Tent the baking dish with aluminum foil and bake at 400°F for 30 minutes to allow the potatoes to cook through and meld flavors.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 30 minutes or until the potatoes are golden brown and fully cooked through.
- Rest and Serve: Remove from the oven and let the scalloped potatoes cool for about 10 minutes before serving to allow the sauce to thicken and flavors to settle.
Notes
- Store covered in the refrigerator for up to 4 days.
- You can substitute whole milk or half and half for heavy cream to reduce richness.
- For extra crispy top, broil the potatoes for 2-3 minutes after baking uncovered.
- Use a mandolin carefully to ensure uniformly thin potato slices for even cooking.
Keywords: scalloped potatoes, creamy potatoes, baked potatoes, side dish, comfort food, Yukon gold potatoes, cheesy potatoes