Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Scalloped Potatoes with Parmesan and Thyme Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 66 reviews

  • Author: Diane
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This creamy scalloped potatoes recipe features thinly sliced Yukon gold potatoes baked in a rich garlic-infused cream sauce with Parmesan cheese and fresh thyme. The dish is layered into a baking dish and baked until golden brown and tender, delivering a comforting and elegant side perfect 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 (or substitute with 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

  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, about 1/16th of an inch thick, to ensure even cooking and a creamy texture.
  3. Melt Butter and Sauté Garlic. In a large pot over medium heat, melt the unsalted butter, then add the minced or pressed garlic and cook until aromatic, releasing its flavor without browning.
  4. Make the Roux and Cream Sauce. Stir in the all-purpose flour to the butter and garlic mixture to create a roux; cook for 1–2 minutes to remove the raw flour taste. Gradually stir in the heavy cream, continuing to stir until the sauce thickens, approximately 5 minutes.
  5. Add Seasonings and Cheese. Stir in the Parmesan cheese (if using), fresh thyme, kosher salt, and black pepper until the sauce is smooth and well combined.
  6. Cool Sauce Slightly. Remove the pot from heat and allow the sauce to cool slightly to prevent cooking the potatoes unevenly upon mixing.
  7. Toss Potatoes in Sauce. Place the thinly sliced potatoes in a large bowl and gently toss them with the cream sauce to coat evenly, ensuring every slice is flavored.
  8. Arrange Potatoes in Baking Dish. Stack the potato slices upright in the greased baking dish, creating layers. Pour any remaining sauce over the potatoes for extra creaminess. Optionally, sprinkle a bit more Parmesan on top for a cheesy crust.
  9. Bake Covered. Tent the baking dish with aluminum foil and bake in the preheated 400°F oven for 30 minutes to start cooking through and keep moisture in.
  10. Bake Uncovered to Brown. Remove the foil and continue baking for an additional 30 minutes uncovered, allowing the potatoes to become golden brown and fully tender.
  11. Cool and Serve. Remove the scalloped potatoes from the oven and let them cool for about 10 minutes to set slightly before serving warm as a delicious side dish.

Notes

  • For thinner slices, a mandolin slicer is recommended for even cooking.
  • Substitute heavy cream with whole milk or half and half for a lighter version, but the texture will be less rich.
  • Adding Parmesan cheese is optional but creates a nice savory depth and a flavorful crust.
  • Fresh thyme adds herbal brightness, but dried thyme can be used in a pinch; reduce quantity accordingly.
  • Letting the dish rest before serving allows the sauce to thicken and the slices to hold together better.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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