If you are looking for a comforting side dish that feels like a warm hug on a plate, look no further than these Creamy Scalloped Potatoes. This recipe transforms humble Yukon gold potatoes into a luscious, cheesy, and velvety delight with just a handful of simple ingredients. Every bite offers a perfect balance of creamy sauce, subtle garlic, and a hint of fresh thyme that elevates the whole experience. Whether for a holiday feast or a cozy weeknight dinner, these Creamy Scalloped Potatoes will quickly become your go-to recipe for pleasure and satisfaction.

Creamy Scalloped Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect Creamy Scalloped Potatoes is all about combining simple, high-quality ingredients that each play an essential role in building layers of flavor, creaminess, and gorgeous golden color. From tender potatoes to melted butter and a touch of fresh herbs, every element works harmoniously to create a dish that’s both elegant and homey.

Yukon gold potatoes: These provide a buttery flavor and hold their shape beautifully when sliced thinly.

Unsalted butter: Offers richness and a delicate browned edge in the baking process.
Garlic cloves: Adds a subtle aromatic foundation that complements the creaminess without overpowering it.

All-purpose flour: Used to make a roux that thickens the sauce perfectly for that velvety texture.
Heavy cream: Creates the luscious, smooth sauce that coats each potato slice.

Parmesan cheese: Adds a savory, nutty depth and helps develop a beautiful browned crust on top.
Fresh thyme: Brings a gentle herbal note that brightens the richness of the dish.
Kosher salt: Enhances all the flavors without overwhelming any single ingredient.

Black pepper: Adds a subtle spicy warmth that balances the creamy sauce.

How to Make Creamy Scalloped Potatoes

Step 1: Prepare Your Baking Dish and Potatoes

Start by preheating your oven to 400 degrees Fahrenheit and lightly greasing a medium ceramic baking dish to ensure your potatoes don’t stick. Then, using a mandolin or a sharp knife, slice the Yukon gold potatoes incredibly thin—aim for about one sixteenth of an inch thickness—to allow them to cook evenly and absorb all that dreamy sauce.

Step 2: Make the Garlic Butter Roux

In a large pot over medium heat, melt the butter and gently cook the minced garlic until it becomes aromatic but not browned. This step infuses the butter with fragrant garlic, laying the groundwork for your sauce. Next, stir in the all-purpose flour and cook it with the butter and garlic for one to two minutes to eliminate that raw flour taste and begin thickening the base.

Step 3: Create the Cream Sauce

Slowly whisk in the heavy cream, stirring continuously until the sauce thickens to a luscious consistency—this usually takes about five minutes. Once thickened, add the Parmesan cheese, fresh thyme, kosher salt, and black pepper, stirring until everything is well combined and the sauce becomes silky smooth. This sauce is the heart of your Creamy Scalloped Potatoes, enveloping each slice in rich flavor.

Step 4: Combine and Arrange the Potatoes

Let the sauce cool slightly before pouring it over the thinly sliced potatoes in a large bowl. Gently toss to coat every slice generously, ensuring each piece soaks in that creamy goodness. Then stack and arrange the potatoes upright in the prepared baking dish. Pour any leftover sauce over the top, and if you like, sprinkle extra Parmesan on for an even more decadent finish.

Step 5: Bake to Golden Perfection

Cover the baking dish with aluminum foil and bake at 400 degrees Fahrenheit for 30 minutes to let the potatoes soften and cook through in the steam. Afterward, remove the foil and bake for another 30 minutes uncovered to achieve that irresistibly golden brown crust and bubbling sauce on top. Once done, let them rest for about 10 minutes—this helps everything set just right before serving.

How to Serve Creamy Scalloped Potatoes

Garnishes

Adding a sprinkle of freshly chopped parsley or a few sprigs of thyme right before serving introduces a fresh pop of color and herbaceous brightness that cuts through the richness of the Creamy Scalloped Potatoes. A light dusting of extra Parmesan can also add a little bit of sharpness and crunch.

Side Dishes

This dish pairs beautifully with roasted or grilled meats like chicken, beef, or pork. A crisp, green salad or steamed vegetables provide a refreshing contrast that helps balance the creaminess and makes for a well-rounded meal. Think roasted asparagus or sautéed green beans tossed with lemon zest.

Creative Ways to Present

For a more elegant presentation, consider baking the scalloped potatoes in individual ramekins or small cast-iron dishes. Layering in thin slices of caramelized onions or smoked ham can add an exciting twist. You could even replace some of the heavy cream with a splash of white wine for a delicate tang and depth of flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers of your Creamy Scalloped Potatoes to an airtight container and refrigerate for up to four days. The flavors actually meld even better after a day or two, making it perfect for enjoying later in the week.

Freezing

If you want to freeze your scalloped potatoes, place them in a freezer-safe container before baking or freeze any cooked leftovers. Wrap tightly to avoid freezer burn and freeze for up to two months. Keep in mind the cream sauce might slightly separate after thawing, but a good stir or a reheat usually restores its creamy texture beautifully.

Reheating

To reheat, gently warm your scalloped potatoes in the oven at 350 degrees Fahrenheit until bubbly and heated through. This slow reheating helps maintain the creamy texture and keeps the top nice and golden. Avoid microwaving if possible to preserve the dish’s original delightful consistency.

FAQs

Can I use another type of potato for Creamy Scalloped Potatoes?

Absolutely! While Yukon gold potatoes are ideal for their buttery taste and texture, russet potatoes or red potatoes can also work. Just keep in mind that they may have different water content and cooking times.

Is heavy cream necessary, or can I use milk?

You can substitute whole milk or half-and-half if you prefer a lighter dish, but heavy cream gives that signature richness and thickness that makes these scalloped potatoes so special. Using milk might result in a thinner sauce.

Can I prepare the dish ahead of time and bake it later?

Yes! You can assemble the entire dish and cover it tightly, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I add for extra flavor?

Consider stirring in caramelized onions, crispy bacon bits, or a sprinkle of smoked paprika into the sauce for an added layer of flavor and texture that complements the creamy scalloped potatoes beautifully.

How thin should the potato slices be?

Try to slice the potatoes about one sixteenth of an inch thick. Thin slices ensure they cook evenly and absorb the cream sauce perfectly, resulting in that classic tender yet structured texture.

Final Thoughts

I truly can’t recommend these Creamy Scalloped Potatoes enough for anyone craving a soul-satisfying side dish that’s both simple and impressive. From the tender layers soaked in a velvety sauce to the golden, cheesy crust on top, every forkful is a joy. So next time you want to add a bit of extra comfort to your meal, give this recipe a try—you might just find your new favorite way to enjoy potatoes!

Creamy Scalloped Potatoes Recipe

★★★★★

4.9 from 28 reviews

Author: Mariam

Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This rich and creamy scalloped potatoes recipe features thinly sliced Yukon gold potatoes baked in a garlicky, thyme-infused creamy sauce with a touch of Parmesan cheese, creating a comforting and elegant side dish perfect for any occasion.

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 (or 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

Preheat and Prepare Dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking and promote even baking.
Slice Potatoes: Using a mandolin or a very sharp knife, slice the Yukon gold potatoes as thinly as possible, approximately 1/16th of an inch thick, to ensure tenderness and creaminess during baking.

Melt Butter and Garlic: In a large pot over medium heat, melt the unsalted butter and add the minced garlic. Cook until the garlic is aromatic but not browned, which typically takes about 1-2 minutes.
Make Roux and Sauce: Stir in the all-purpose flour into the butter and garlic mixture to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste, then gradually add the heavy cream while stirring continuously. Continue cooking and stirring until the sauce thickens, about 5 minutes.
Season Sauce: Stir in Parmesan cheese, fresh thyme, kosher salt, and black pepper into the thickened cream sauce until smooth and well combined. Remove the sauce from heat and let it cool slightly.

Coat Potatoes: Place the thin potato slices into a large bowl and pour the creamy sauce over them. Gently toss to coat the potatoes evenly with the sauce.
Arrange Potatoes for Baking: Stack the potato slices and arrange them upright in the prepared baking dish. Pour any leftover sauce over the top and optionally sprinkle extra Parmesan cheese on top for added flavor and browning.
Bake Covered: Tent the baking dish with aluminum foil and bake at 400°F for 30 minutes to allow the potatoes to cook through and the flavors to meld.

Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the potatoes are golden brown on top and tender when pierced with a fork.
Cool and Serve: Remove the dish from the oven and let it cool for about 10 minutes before serving to allow the sauce to set and make serving easier.

Notes

For thinner slices, use a mandolin to achieve even cooking and better texture.

Substitute whole milk or half and half for heavy cream for a lighter version, although it may be less rich.
Adding Parmesan cheese is optional but adds a delicious umami flavor and golden crust.
Fresh thyme can be substituted with dried thyme (use about 1/3 of the amount).

Letting the dish cool before serving helps set the sauce and aids in clean slices.
You can prepare the dish a day ahead and refrigerate before baking; just add extra baking time if baking from cold.

Prep Time: 20 minutes

Cook Time: 1 hour
Category: Side Dish
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cup (approx. 150g)
Calories: 280

Sugar: 2g
Sodium: 350mg
Fat: 18g

Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g

Carbohydrates: 25g
Fiber: 3g
Protein: 6g

Cholesterol: 60mg

Keywords: scalloped potatoes, creamy potatoes, baked potato side dish, Yukon gold potatoes, garlic thyme potatoes