Go Back
–+ servings
Creamy Scalloped Potatoes

Irresistibly Creamy Scalloped Potatoes for Cozy Nights

Indulge in creamy scalloped potatoes, a perfect side dish for any dinner, combining garlic, cream, and Parmesan for ultimate comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold Potatoes Can substitute with Russets for a fluffier result.
For the Cream Sauce
  • 4 tablespoons Unsalted Butter Substitute with olive oil for a lighter version.
  • 3 cloves Garlic Fresh is recommended for maximum flavor.
  • 1/4 cup All-Purpose Flour Cornstarch serves as a gluten-free alternative.
  • 2 cups Heavy Cream Milk or half-and-half can be used.
  • 1 cup Parmesan Cheese Extra can be sprinkled on top for a crispy finish.
  • 1 teaspoon Fresh Thyme Dried thyme can be used in smaller amounts.
  • to taste Kosher Salt Adjust to your personal taste.
  • to taste Black Pepper Adjust to your personal taste.
Optional Toppings
  • 1/2 cup Extra Parmesan For that perfect golden crust.
  • 1 cup Sautéed Vegetables Consider mushrooms or spinach.

Equipment

  • ceramic baking dish
  • Mandoline slicer
  • large pot

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and grease a ceramic baking dish with unsalted butter.
  2. Peel and thinly slice the Yukon Gold potatoes into about 1/8-inch slices, placing them in a bowl of cold water.
  3. Melt 4 tablespoons of unsalted butter in a large pot over medium heat, then add minced garlic and sauté until fragrant.
  4. Stir in 1/4 cup of all-purpose flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in 2 cups of heavy cream until the sauce thickens, about 5 minutes.
  6. Mix in 1 cup of grated Parmesan cheese, thyme, salt, and pepper until well combined.
  7. Drain the sliced potatoes and gently fold them into the sauce, ensuring each piece is coated.
  8. Layer the potato slices upright in the greased baking dish, pouring any remaining sauce over the top and sprinkling extra Parmesan cheese.
  9. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 30 minutes until golden brown.
  10. Let rest for 10 minutes before serving to allow the sauce to thicken.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 8gFat: 35gSaturated Fat: 20gCholesterol: 80mgSodium: 700mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 1.5mg

Notes

Scalloped potatoes can be refrigerated before baking for up to 24 hours. Ensure the sauce is thick enough before adding the potatoes.

Tried this recipe?

Let us know how it was!