Creamy Scalloped Potatoes
This creamy scalloped potatoes recipe features layers of tender Yukon gold potatoes in a luscious garlic cream sauce, making it a perfect side for festive occasions or cozy family meals.
Ingredients
Main Ingredients
- 5 pounds Yukon gold potatoes Slice as thinly as possible for even cooking.
- 2 tablespoons unsalted butter Can substitute with olive oil for a lighter option.
- 2 cloves garlic, minced Provides flavor base.
- 1 tablespoon all-purpose flour Used to thicken the sauce.
- 1 cup heavy cream Can substitute with whole milk or half and half.
- 1/2 cup Parmesan cheese (optional) Adds depth of flavor; can omit for dairy-free.
- 1 teaspoon fresh thyme Enhances aroma; dried thyme can be used.
- 1/2 teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the Yukon gold potatoes as thinly as possible, about 1/16th of an inch.
- In a large pot over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in the flour to create a roux and gradually whisk in the heavy cream until the mixture thickens, about 3-4 minutes.
- Remove from heat and stir in the Parmesan cheese, thyme, salt, and black pepper.
Assembly
- In a mixing bowl, combine the sliced potatoes with the sauce, tossing to coat evenly.
- Layer the coated potato slices upright in a greased baking dish, pouring any leftover sauce over the top.
Baking
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue to bake uncovered for another 30 minutes until golden brown and tender.
Serving
- Let the dish cool for about 10 minutes before serving.
Notes
For even potato slices, consider using a mandoline. Allowing the sauce to cool slightly before mixing helps maintain its consistency. Remember to taste the sauce before mixing for seasoning adjustments.
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