If there’s one side dish that always disappears fast at the table, it’s Creamy Scalloped Potatoes. This version is extra creamy, garlicky, and rich with Parmesan cheese and fresh thyme. The layers of tender Yukon gold potatoes soak up all that velvety sauce and bake into a golden, bubbling masterpiece.
You’ll love how simple this is to pull together, especially for such an impressive-looking dish. The sauce is made from scratch with just a few pantry staples, and the potatoes do all the work in the oven. It pairs perfectly with roasted meats, holiday dinners, or any meal where you want a comforting, cheesy side dish.
Helpful Tips
- Use a mandolin for even slicing. Thin, uniform slices cook evenly and create those beautiful scalloped layers.
- Don’t skip rinsing the potatoes. It removes excess starch so the sauce stays smooth and doesn’t get gummy.
- Let it rest before serving. Giving it 10 minutes out of the oven helps the sauce set up and makes it easier to serve.
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Creamy Scalloped Potatoes
Ingredients
- 5 pounds Yukon gold potatoes
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 1 teaspoon fresh thyme
- 1 teaspoon EACH salt and black pepper
Instructions
- Preheat the oven to 400°F and lightly grease an 8×8 baking dish.
- Slice the potatoes thinly, using a mandolin or sharp knife. Place the slices in a colander and rinse, then set aside to drain.
- Heat a large pan over medium heat, melt the butter. Add the garlic and cook for just 30 seconds, until aromatic.
- Stir in the Parmesan, reserving a few tablespoons for the end, thyme, and salt and pepper.
- Remove from the heat and let cool slightly.
- Dry off the potatoes, if necessary, then add them into the pan with the sauce. Toss to coat.
- Arrange the potato slices upright in the baking dish. Don’t pack them too tightly, leave some space for them to fan out a little. Pour on any remaining sauce. Sprinkle a the rest of the Parmesan.
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
- Remove from the oven and let cool for about 10 minutes before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.