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Creamy Scalloped Potatoes with Parmesan and Thyme Recipe

★★★★★

4.4 from 643 reviews
  • Author: Julian
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This creamy scalloped potatoes recipe features thinly sliced Yukon gold potatoes coated in a rich, garlicky cream sauce infused with fresh thyme and Parmesan cheese. Baked to golden perfection, this classic side dish is perfect for family dinners and holiday gatherings, offering a comforting and indulgent addition to any meal.

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)
  • ½ cup Parmesan cheese (optional)
  • 1 teaspoon fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat and prepare dish: Heat the oven to 400°F and lightly grease a medium-sized ceramic baking dish to prevent sticking.
  2. Slice potatoes: Using a mandolin or a sharp knife, slice the Yukon gold potatoes as thinly as possible, approximately 1/16th of an inch for even cooking.
  3. Make the roux and cream sauce: In a large pot over medium heat, melt the butter with the minced garlic until aromatic, about 1 minute. Stir in the flour to create a roux and cook for 1 to 2 minutes to eliminate raw flour taste. Gradually add the heavy cream, stirring constantly until the sauce thickens, roughly 5 minutes.
  4. Add seasoning and cheese: Stir in the Parmesan cheese (if using), fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined. Remove from heat and allow it to cool slightly.
  5. Coat potatoes: Place the sliced potatoes in a large bowl and pour the cream sauce over them. Gently toss the potatoes to evenly coat them with the sauce without breaking the slices.
  6. Arrange in baking dish: Stack the potato slices upright in the prepared baking dish, arranging them closely. Pour any remaining sauce over the top and sprinkle extra Parmesan cheese if desired.
  7. Bake covered: Tent the dish with aluminum foil and bake at 400°F for 30 minutes to allow the potatoes to cook through while retaining moisture.
  8. Bake uncovered: Remove the foil and continue baking uncovered for another 30 minutes until the potatoes are golden brown on top and completely tender.
  9. Cool and serve: Remove from the oven and let the scalloped potatoes rest for about 10 minutes before serving to let the sauce thicken slightly and flavors settle.

Notes

  • Use a mandolin for uniform potato slices to ensure even cooking.
  • Substitute whole milk or half and half for heavy cream for a lighter sauce.
  • Add extra Parmesan on top for a crustier cheese layer.
  • Let the dish rest before serving so the sauce thickens for better texture.
  • Fresh thyme can be substituted with dried thyme, but reduce quantity by half.
  • For extra flavor, add a pinch of nutmeg to the cream sauce.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: scalloped potatoes, creamy potatoes, baked potatoes, side dish, Yukon gold potatoes, cheesy potatoes, garlic cream sauce

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Find it online: https://juliandempsey.com/creamy-scalloped-potatoes-with-parmesan-and-thyme-recipe/