Description
This recipe for Creamy Scalloped Potatoes features thinly sliced Yukon gold potatoes baked in a rich garlic-infused cream sauce, enhanced with Parmesan cheese and fresh thyme. Perfectly tender and golden brown, this comforting side dish is ideal for family dinners or special occasions.
Ingredients
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 (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 Oven and Prepare Dish: Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish to prevent sticking and ensure easy cleanup.
- Slice Potatoes: Using a mandolin or a sharp knife, slice the Yukon gold potatoes as thinly as possible, approximately 1/16th of an inch thick, to allow for even cooking and creamy texture.
- Melt Butter and Cook Garlic: In a large pot over medium heat, melt the unsalted butter and add the minced garlic, cooking until fragrant and aromatic, about 1-2 minutes.
- Make Roux and Add Cream: Stir in the all-purpose flour to the butter and garlic mixture, cooking for 1 to 2 minutes to form a roux. Gradually stir in the heavy cream and continue stirring until the sauce thickens, about 5 minutes.
- Incorporate Parmesan and Seasoning: Add the Parmesan cheese, fresh thyme, kosher salt, and black pepper to the sauce, stirring until smooth and well combined.
- Cool Sauce Slightly: Remove the sauce from heat and allow it to cool slightly to prevent the potatoes from cooking prematurely when mixed.
- Coat Potatoes with Sauce: Place the sliced potatoes in a large bowl and pour the prepared cream sauce over them. Gently toss to ensure all slices are evenly coated.
- Arrange in Baking Dish: Stack the coated potato slices upright in the greased baking dish for even baking. Pour any remaining sauce over the arranged potatoes. Optionally, sprinkle a little extra Parmesan cheese on top for added flavor.
- Bake Covered and Uncovered: Tent the baking dish with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and continue baking uncovered for an additional 30 minutes or until the potatoes are tender and golden brown on top.
- Rest and Serve: Remove the scalloped potatoes from the oven and allow them to cool for about 10 minutes. This resting time helps the sauce thicken and makes serving easier.
Notes
- For best results, use Yukon gold potatoes due to their creamy texture and ability to hold shape during baking.
- Using a mandolin ensures uniformly thin potato slices, which promotes even cooking.
- The Parmesan cheese adds depth of flavor but can be omitted for a milder dish.
- Substitute heavy cream with whole milk or half and half for a lighter version, though the sauce will be less rich.
- Letting the dish rest after baking allows the sauce to thicken and enhances flavor development.
- To prevent burning, tenting with foil initially helps retain moisture during the longer baking time.