Creamy, golden, and impossible to resist — these scalloped potatoes use Yukon Golds for a naturally buttery texture and a silky cream sauce that clings to every slice. They’re the kind of side dish that feels special enough for holiday dinner yet simple enough for a weeknight family meal. Thin slices of potato are layered upright, bathed in a garlicky cream, baked until bubbling and browned, then rested so the sauce sets perfectly.
Why you’ll love this dish
This recipe hits comfort-food sweet spots: luscious cream, tender Yukon Golds that hold shape, and a quick, hands-on sauce that cooks on the stovetop while you prep the potatoes. It’s an approachable take on scalloped potatoes with reliable timing and a forgiving assembly method.
- Crowd-pleasing for holidays, potlucks, or a cozy Sunday supper.
- Uses pantry staples (butter, flour, cream/milk, garlic, thyme).
- Scalable: easy to double or halve for different crowd sizes.
- Minimal active time: most of the cook time is hands-off in the oven.
"I made these for Thanksgiving and everyone went back for seconds — creamy inside, crisp on top, and the thyme made it feel elevated." — home cook review
If you enjoy rich, spoonable sides you might also like this creamy, comforting creamy gnocchi with spinach and feta, which follows a similar technique for building a silky sauce.
How this recipe comes together
A quick run-through so you know what to expect: preheat and thinly slice the potatoes, make a garlic-flavored roux with butter and flour, slowly whisk in cream until it thickens, toss the slices with the sauce, arrange them upright in a greased dish so the edges crisp, bake covered then uncovered to brown, and rest before serving. Total active time ~25–35 minutes; oven time 60 minutes plus 10-minute resting.
What you’ll need
- 5 pounds Yukon Gold potatoes — choice for creamy texture and thin-slice stability. (Russets dry out more; red potatoes are firmer.)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (use 1 clove if you prefer milder garlic)
- 1 tablespoon all-purpose flour (see substitutions below)
- 1 cup heavy cream (or whole milk for a lighter version — see notes)
- 1/2 cup Parmesan cheese (optional; adds savory depth)
- 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Ingredient notes and substitutions:
- Heavy cream gives the richest result. Whole milk works — the sauce will be thinner; you can reduce it slightly or add an extra tablespoon of flour to compensate.
- For gluten-free: substitute the 1 tablespoon flour with 1 tablespoon cornstarch (mix with a splash of cold liquid before adding).
- Parmesan is optional but recommended for savory complexity; Gruyère or cheddar are good alternatives.
Step-by-step instructions
- Preheat the oven to 400°F (205°C). Grease a 9×13-inch or similar baking dish with butter or nonstick spray.
- Thinly slice the Yukon Gold potatoes (about 1/8-inch thick) using a mandolin or a very sharp knife. Keep slices even for uniform cooking; place cut slices in water briefly if you need to prep ahead to prevent browning.
- In a large pot over medium heat, melt the butter. Add the minced garlic and sauté 30–45 seconds until fragrant but not brown.
- Sprinkle in the flour and stir, cooking 1–2 minutes to form a light roux. This cooks out raw flour taste and helps the sauce thicken.
- Gradually whisk in the cream (or milk). Continue stirring as it comes to a gentle simmer. The sauce should thicken in about five minutes — you want it to coat the back of a spoon.
- Remove from heat and stir in Parmesan (if using), thyme, salt, and pepper. Taste and adjust seasoning.
- In a large bowl, toss the potato slices with about three-quarters of the sauce so that each slice is coated.
- Arrange the coated potato slices upright in the prepared baking dish (like standing tiles), packing them snugly so edges can crisp. Pour the remaining sauce over the top to fill gaps.
- Cover the dish tightly with foil and bake at 400°F for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Let the scalloped potatoes cool and rest for 10 minutes before serving — this helps the sauce set so slices hold their shape.
How to plate and pair
Serve warm, sliced into portions so each guest gets a crisp edge and creamy middle. These scalloped potatoes pair beautifully with roasted or braised proteins and bright vegetables to balance richness.
- Holiday roast: prime rib, roast turkey, or glazed ham.
- Seafood or lighter mains: a lemony fish or herb-roasted chicken.
- Vegetable sides: roasted green beans, sautéed spinach, or an arugula salad with vinaigrette.
For a richer, dinner-party pairing, try serving alongside a saucy seafood dish like Easy Creamy Tuscan Shrimp — the two creamy components contrast nicely when balanced with a bright green vegetable.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no more than two hours after baking before refrigerating.
- Freezing: You can freeze baked scalloped potatoes up to 2 months. Wrap tightly or use freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Reheating (oven): For best texture, reheat in a 350°F oven covered with foil until warmed through (20–30 minutes depending on portion size). Remove foil for the last 5–10 minutes to re-crisp the top.
- Reheating (microwave): Microwave individual portions on medium power in 1–2 minute intervals, stirring or checking between intervals. The oven gives better texture.
- Food safety: Reheat to an internal temperature of 165°F (74°C) to ensure safety.
Pro chef tips
- Slice thickness matters: 1/8-inch slices are ideal. Too thin and they disintegrate; too thick and they’ll need longer to become tender.
- Mandolin safety: Use the guard or a cut-resistant glove to prevent accidents.
- Even cooking: If slices vary, par-cook thicker pieces in simmering water for 2 minutes before assembling.
- Sauce consistency: The cream should be thick enough to coat a spoon. If it’s thin, cook a bit longer; if too thick, whisk in a tablespoon of milk.
- Packing the dish: Standing slices upright gives attractive browned edges and faster oven coverage. If you prefer a layered casserole, the same sauce works well layered flat.
- Browning: If the top browns too quickly, tent loosely with foil and finish uncovered for the last 5–10 minutes.
Creative twists
- Cheesy gratin: Sprinkle 1 cup shredded Gruyère or sharp cheddar on top during the last 10 minutes.
- Herby lemon: Add 1/2 teaspoon lemon zest and fresh parsley for brightness.
- Bacon and onions: Sauté 4 slices chopped bacon and 1 small onion; layer some between the potatoes for smoky flavor.
- Vegan swap: Use plant-based butter and full-fat oat or soy cream; replace Parmesan with nutritional yeast.
- Spice it up: Stir 1/4 teaspoon smoked paprika or a pinch of cayenne into the sauce for warmth.
Common questions
Q: Can I use russet or red potatoes instead of Yukon Gold?
A: Yukon Golds are preferred for their creamy, buttery texture and ability to hold shape. Russets will be fluffier and can fall apart; reds will be firmer and less creamy. If using russets, slice a touch thicker and be gentle when layering.
Q: Can I use milk instead of heavy cream?
A: Yes—whole milk works but gives a thinner sauce. To compensate, either simmer the sauce a bit longer to reduce, or add a touch more flour (an extra 1/2 tablespoon) to thicken.
Q: Can I assemble this ahead of time?
A: You can assemble up to 24 hours in advance, tightly covered and refrigerated. Bring to room temperature for 20–30 minutes before baking and add 5–10 minutes to baking time if chilled.
Q: Is this recipe freezer-friendly?
A: Yes. Bake first, cool, then wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Q: How do I get a crispier top?
A: Finish uncovered and bake until the top is golden. For extra crisp, broil for 1–2 minutes at the very end — watch closely to avoid burning.
Q: Can I make this gluten-free?
A: Substitute the all-purpose flour with an equal amount of cornstarch (mixed with a small amount of cold liquid first) or use a gluten-free flour blend.
If you want more comforting, saucy sides and mains to round out a menu, explore other recipes on the site for inspiration.
Scalloped Potatoes
Ingredients
Potatoes and Dairy
- 5 pounds Yukon Gold potatoes Choice for creamy texture and thin-slice stability.
- 1 cup heavy cream Can substitute with whole milk for a lighter version.
- 1/2 cup Parmesan cheese Optional but adds savory depth.
Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced Use 1 clove for milder garlic flavor.
- 1 tablespoon all-purpose flour For gluten-free, substitute with cornstarch.
- 1 teaspoon fresh thyme leaves Or 1/3 teaspoon dried thyme.
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 400°F (205°C). Grease a 9x13 inch baking dish with butter or nonstick spray.
- Thinly slice the Yukon Gold potatoes (about 1/8-inch thick) using a mandolin or sharp knife. Store slices in water briefly if prepping ahead.
Making the Sauce
- In a large pot over medium heat, melt the butter. Add minced garlic and sauté for 30–45 seconds until fragrant.
- Sprinkle in the flour and stir, cooking for 1–2 minutes to form a light roux.
- Gradually whisk in the cream. Stir as it comes to a gentle simmer until thickened (about five minutes).
- Remove from heat and stir in Parmesan (if using), thyme, salt, and pepper. Taste and adjust seasoning.
Assembling and Baking
- In a large bowl, toss potato slices with about three-quarters of the sauce until coated.
- Arrange the coated slices upright in the greased baking dish and pour the remaining sauce over the top.
- Cover with foil and bake at 400°F for 30 minutes.
- Remove foil and bake uncovered for an additional 30 minutes, or until golden brown and tender.
- Let cool for 10 minutes before serving to allow sauce to set.