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Creamy Scalloped Potatoes Recipe

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★★★★★

4.5 from 78 reviews

This creamy scalloped potatoes recipe delivers tender Yukon gold potatoes baked in a rich garlic and parmesan cream sauce. Perfectly layered and baked until golden brown, this comforting side dish is ideal for family dinners and holiday meals.

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

  1. Preheat and Prepare Baking Dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking and ensure even baking.
  2. Slice Potatoes: Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch) for tender and evenly cooked layers.
  3. Melt Butter and Garlic: In a large pot over medium heat, melt the butter with the minced garlic until fragrant and aromatic, about 1-2 minutes.
  4. Make the Roux and Cream Sauce: Stir in the flour to create a roux and cook for 1-2 minutes. Gradually add the heavy cream while stirring continuously until the sauce thickens, about 5 minutes.
  5. Add Seasonings: Stir in the Parmesan cheese, fresh thyme, kosher salt, and black pepper until smooth and well combined.
  6. Cool Sauce Slightly: Remove the sauce from heat and let it cool slightly to prevent cooking the potatoes prematurely.
  7. Combine Potatoes and Sauce: Place the sliced potatoes in a large bowl and pour the cream sauce over them. Gently toss to coat the potatoes evenly in the sauce.
  8. Arrange Potatoes: Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes and sprinkle extra Parmesan cheese on top if desired.
  9. Bake Covered and Then Uncovered: Tent the baking dish with aluminum foil and bake at 400°F for 30 minutes. Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are golden brown and fully cooked through.
  10. Cool and Serve: Remove from oven and let the scalloped potatoes cool for about 10 minutes before serving to allow the sauce to set slightly.

Notes

  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use a mandolin to ensure evenly thin slices for best texture.
  • Substitute whole milk or half and half for heavy cream to reduce richness if desired.
  • Adding extra Parmesan on top before the final bake enhances flavor and creates a golden crust.

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

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