Scalloped Potatoes
Creamy, golden scalloped potatoes made with Yukon Golds for a buttery texture and silky cream sauce that clings to every slice. Ideal for holidays or a cozy family meal.
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.
Notes
For best texture, reheat in a 350°F oven covered with foil until warmed through. Uncover for the last 5-10 minutes to re-crisp the top.