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
