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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes: The Ultimate Comfort Side Dish

Enjoy creamy scalloped potatoes, the ultimate comfort food featuring Yukon gold potatoes in a garlic-thyme cream sauce topped with Parmesan.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon gold potatoes Can substitute with russets for a fluffier finish.
  • 1 teaspoon Kosher salt Adjust according to taste preference.
  • 1 teaspoon Black pepper Freshly cracked is best.
For the Cream Sauce
  • 3 tablespoons Unsalted butter Can substitute with olive oil for a dairy-free option.
  • 3 cloves Garlic Use fresh garlic for the best flavor.
  • 3 tablespoons All-purpose flour Cornstarch or rice flour makes it gluten-free.
  • 2 cups Heavy cream Almond milk thickened with cornstarch can be used as a dairy-free alternative.
  • 1 cup Parmesan cheese Cheddar or Gruyère can be swapped in for a twist.
  • 1 teaspoon Fresh thyme Dried thyme can be a suitable substitute.

Equipment

  • ceramic baking dish
  • mandoline or sharp knife
  • large pot

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a ceramic baking dish with butter or cooking spray.
  2. Peel and thinly slice the Yukon gold potatoes to 1/8-inch thickness. Set them aside.
  3. Melt 3 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Stir in 3 tablespoons of flour and cook for 1-2 minutes until golden.
  5. Gradually whisk in 2 cups of heavy cream and cook for about 5 minutes until slightly thickened.
  6. Remove from heat and add 1 cup of Parmesan, 1 teaspoon of thyme, kosher salt and black pepper to taste. Stir until melted.
  7. Add the sliced potatoes into the creamy sauce and toss gently to coat.
  8. Layer the coated potato slices in the baking dish and pour any remaining cream sauce over the top.
  9. Sprinkle extra Parmesan cheese on top for a crispy crust.
  10. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 30 minutes until golden brown.
  11. Allow to rest for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This recipe accommodates dietary choices with swaps for dairy-free and gluten-free options.

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