Easy Creamy Scalloped Potatoes Recipe for Ultimate Comfort Recipe
Introduction
Easy creamy scalloped potatoes are the ultimate comfort dish, perfect for family dinners or special occasions. Thinly sliced Yukon Gold potatoes baked in a rich garlic cream sauce with Parmesan cheese create a luscious and satisfying side.
Ingredients
- 4 pounds Yukon Gold potatoes (thinly sliced)
- 1 tablespoon kosher salt
- 4 tablespoons unsalted butter (melted)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour (can substitute with cornstarch for gluten-free)
- 3 cups heavy cream (or whole milk/half & half)
- 1 cup Parmesan cheese (grated)
- 2 teaspoons fresh thyme (chopped)
- 1 teaspoon black pepper
- 1/2 cup extra Parmesan cheese (for the topping)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish.
- Step 2: Peel and slice the Yukon Gold potatoes thinly to about 1/8 inch thickness.
- Step 3: Melt the butter in a large pot over medium heat, then add the minced garlic and cook until fragrant, about 1 minute.
- Step 4: Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid lumps.
- Step 5: Gradually whisk in the heavy cream, continuing to cook and stir until the sauce thickens slightly.
- Step 6: Add the Parmesan cheese, chopped thyme, kosher salt, and black pepper to the sauce, stirring until smooth and combined.
- Step 7: Coat the potato slices thoroughly in the garlic cream sauce.
- Step 8: Arrange the coated potato slices upright in the prepared baking dish and pour any remaining sauce over the top.
- Step 9: Sprinkle the extra Parmesan cheese evenly over the top of the potatoes.
- Step 10: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes until the top is golden and bubbly.
- Step 11: Allow the scalloped potatoes to cool for 10 minutes before serving. This helps the sauce thicken further and makes slicing easier.
Tips & Variations
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- For a gluten-free version, substitute the all-purpose flour with cornstarch in the sauce.
- Add cooked bacon or caramelized onions between layers for extra flavor.
- Swap Parmesan for Gruyère cheese for a nuttier taste.
Storage
Store leftover scalloped potatoes covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through, or microwave individual portions, stirring occasionally to heat evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yukon Gold potatoes are ideal due to their creamy texture, but you can also use Russet potatoes. Keep in mind Russets may result in a slightly drier dish.
How do I know when the scalloped potatoes are done?
The potatoes are done when they are tender and easily pierced with a fork, and the sauce is bubbling and golden on top. Baking times may vary slightly depending on your oven and potato thickness.
Print
Easy Creamy Scalloped Potatoes Recipe for Ultimate Comfort Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Enjoy ultimate comfort food with this easy creamy scalloped potatoes recipe featuring tender Yukon Gold potatoes baked in a luscious garlic Parmesan cream sauce. Perfectly layered and baked to golden perfection, this dish makes a delicious side for any meal.
Ingredients
Potatoes
- 4 pounds Yukon Gold Potatoes (thinly sliced)
- 1 tablespoon Kosher Salt
Sauce
- 4 tablespoons Unsalted Butter (melted)
- 2 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour (can substitute with cornstarch for gluten-free)
- 3 cups Heavy Cream (or whole milk/half & half)
- 1 cup Parmesan Cheese (grated)
- 2 teaspoons Fresh Thyme (chopped)
- 1 teaspoon Black Pepper
Topping
- 1/2 cup Extra Parmesan Cheese (for the topping)
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and grease a ceramic baking dish to prevent sticking and promote even cooking.
- Slice Potatoes: Peel the Yukon Gold potatoes and slice them thinly to about 1/8 inch thickness for tender layering.
- Make the Sauce: Melt the butter in a large pot over medium heat, then add minced garlic and cook until fragrant to infuse flavor.
- Create Roux: Stir in the flour and cook for 1-2 minutes constantly to form a roux, which will thicken the sauce.
- Add Cream: Gradually whisk in the heavy cream, cooking until the mixture thickens slightly to a creamy consistency.
- Season Sauce: Stir in grated Parmesan cheese, fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
- Coat Potatoes: Thoroughly coat the potato slices with the garlic cream sauce to ensure every slice is flavorful and moist.
- Assemble Dish: Arrange the potato slices upright in the greased baking dish, layer evenly, then pour any remaining sauce on top.
- Add Topping: Sprinkle the extra Parmesan cheese evenly over the assembled potatoes for a golden crust.
- Bake Covered: Cover the dish with foil and bake for 30 minutes to allow potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and bake for another 30 minutes until the top is golden brown and bubbly.
- Cool and Serve: Let the scalloped potatoes cool for 10 minutes before serving to set the layers and flavors.
Notes
- You can substitute whole milk or half & half for heavy cream for a lighter version, but the dish will be less rich.
- For a gluten-free version, replace all-purpose flour with cornstarch when making the roux.
- Thinly slicing the potatoes is key to even cooking and a tender texture.
- Letting the dish rest before serving helps the sauce thicken and the layers settle.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable, but use slightly less.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, creamy potatoes, Yukon Gold potatoes, baked potatoes, comfort food, side dish, garlic cream sauce, Parmesan potatoes
