Description
These Creamy Scalloped Potatoes are the ultimate comfort food—tender Yukon gold potatoes layered with a rich garlic cream sauce, Parmesan cheese, and thyme, then baked until golden and bubbly. Perfect for holidays, Sunday dinners, or any time you need a cozy, crowd-pleasing side dish.
Ingredients
For the Potatoes:
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5 pounds Yukon gold potatoes, thinly sliced (about 1/16 inch)
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2 tablespoons unsalted butter
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2 cloves garlic, minced or pressed
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1 tablespoon all-purpose flour
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1 cup heavy cream (or substitute with whole milk or half-and-half)
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½ cup Parmesan cheese, grated (plus more for topping)
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1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
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½ teaspoon kosher salt
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½ teaspoon black pepper
Ingredient Notes & Substitutions:
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Potatoes: Yukon golds are buttery and soft, but russet potatoes also work beautifully.
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Cream or Milk: Swap in half-and-half or whole milk for a lighter version, or use unsweetened almond milk with 1 tsp cornstarch for dairy-free.
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Cheese: Try Gruyère or cheddar for added richness.
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Garlic: Adjust to taste or use roasted garlic for sweetness.
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Herbs: Dried thyme or rosemary can replace fresh thyme if needed.
Instructions
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Prepare the Ingredients:
Preheat your oven to 400°F (200°C) and lightly grease a medium or large ceramic baking dish. Peel and slice the potatoes thinly (about 1/16 inch) using a mandoline or sharp knife for even cooking. -
Make the Garlic Cream Sauce:
In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour to form a roux, cooking another minute to remove the raw flour taste.
Slowly whisk in the cream (or milk), stirring until the mixture thickens slightly—about 5 minutes. Stir in Parmesan, thyme, salt, and pepper until smooth and creamy. -
Coat the Potatoes:
Add the sliced potatoes to the pot and gently toss until each slice is coated in the sauce. -
Layer and Bake:
Arrange the potatoes vertically in the prepared baking dish for a beautiful layered look. Pour any remaining sauce on top and sprinkle with extra Parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes, until the top is golden and bubbly. -
Cool and Serve:
Let the dish rest for 10 minutes before serving. The sauce will thicken as it cools, giving you perfect, creamy layers.
Notes
Slice potatoes evenly for the best texture.
Use freshly grated cheese for better melting.
For an extra-crispy top, broil for 2–3 minutes at the end.
Make ahead by assembling the dish, refrigerating overnight, and baking when ready.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg