Description
This Easy Creamy Scalloped Potatoes recipe combines tender Yukon Gold potatoes with a rich, velvety garlic cream sauce and layers of Parmesan for the ultimate comforting side dish, perfect for cozy gatherings.
Ingredients
For the Potatoes
- 4 pounds Yukon Gold potatoes, thinly sliced
- 1 tablespoon kosher salt
For the Sauce
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 3 cups heavy cream (or whole milk/half & half)
- 1 cup Parmesan cheese, grated
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon black pepper
For the Topping
- 1/2 cup extra Parmesan cheese
Instructions
1. Preheat your oven to 400°F (200°C) and grease a ceramic baking dish.
2. Peel and slice the Yukon Gold potatoes thinly, about 1/8 inch thick.
3. Melt the butter in a large pot over medium heat. Add minced garlic and cook until fragrant.
4. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the heavy cream and cook until the sauce thickens slightly.
6. Add Parmesan, thyme, kosher salt, and black pepper. Stir until smooth and fully combined.
7. Coat the potato slices thoroughly in the garlic cream sauce.
8. Layer the coated potato slices upright in the prepared baking dish and pour any remaining sauce evenly over the top.
9. Sprinkle extra Parmesan cheese over the top.
10. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until golden and tender.
11. Let cool for 10 minutes before serving.
Notes
For even slices, use a mandoline slicer.
Cornstarch can be substituted for flour to make this recipe gluten-free.
Garnish with fresh thyme leaves before serving for added flavor.
Allowing the dish to rest before serving helps the sauce thicken further.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg