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Creamy Scalloped Potatoes Recipe

Creamy Scalloped Potatoes Recipe
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★★★★★

4.9 from 18 reviews

This Creamy Scalloped Potatoes recipe offers tender Yukon gold potato slices baked in a luscious garlic-infused creamy sauce with Parmesan cheese and fresh thyme, creating a rich and comforting side dish perfect 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 (can substitute whole milk or half and half)
  • 1/2 cup Parmesan cheese (optional)
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat and prepare dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking and ensure easy serving.
  2. Slice potatoes: Using a mandolin or a sharp knife, slice the Yukon gold potatoes as thinly as possible, approximately 1/16th of an inch, for even cooking and a delicate texture.
  3. Sauté garlic: In a large pot over medium heat, melt the butter and cook the minced garlic until aromatic, releasing its flavor into the butter.
  4. Make roux and sauce: Stir in the flour to form a roux, cooking it for 1 to 2 minutes. Slowly add the heavy cream while continuously stirring until the sauce thickens, about 5 minutes.
  5. Add flavorings: Mix in the Parmesan cheese, fresh thyme, kosher salt, and black pepper, stirring until the sauce is combined and smooth.
  6. Cool sauce: Remove the pot from heat and allow the sauce to cool slightly to prevent cooking the potatoes prematurely when combined.
  7. Combine potatoes and sauce: Place the sliced potatoes in a large bowl and gently toss with the creamy sauce to coat all slices evenly.
  8. Arrange potatoes: Stack and arrange the coated potato slices upright in the greased baking dish, pour any remaining sauce over the top, and sprinkle a bit more Parmesan if desired.
  9. Bake covered: Tent the dish with aluminum foil and bake at 400°F for 30 minutes, allowing the potatoes to cook through and the flavors to meld.
  10. Bake uncovered: Remove the foil and bake uncovered for an additional 30 minutes until the potatoes develop a golden brown crust and are fully cooked.
  11. Rest and serve: Remove from the oven and let the scalloped potatoes cool for about 10 minutes before serving, allowing the sauce to thicken and set slightly.

Notes

  • Use a mandolin for uniform thin slices to ensure even baking and texture.
  • Substitute the heavy cream with whole milk or half and half for a lighter version, though cream adds richness.
  • Parmesan cheese is optional but adds a savory depth and beautiful golden crust.
  • Fresh thyme can be substituted with dried thyme if fresh is unavailable, but use less as dried herbs are more concentrated.
  • Letting the dish rest after baking helps the sauce to thicken and improves slicing.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, side dish, Yukon gold potatoes, garlic cream sauce

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