Creamy Scalloped Potatoes
This Creamy Scalloped Potatoes recipe is a cozy, creamy baked potato side dish made with tender sliced potatoes, rich garlic cream sauce, and a little (uh, or a lot of) Parmesan cheese on top.
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These scalloped potatoes are perfect for family dinners, weekend meals, or special occasions like holidays, potlucks, and Sunday gatherings. It’s a warm, filling side dish that works well with roasted chicken or baked ham.
How to Make Creamy Scalloped Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat oven to 400°F (200°C). Grease a baking dish.
2. In a large saucepan, melt the butter with garlic until fragrant, about 1 minute. Stir in flour and cook for 1–2 minutes to make a light roux.
3. Slowly whisk in the cream and cook until slightly thickened, about 1–2 minutes. Add Parmesan, thyme, salt, and pepper, then whisk until smooth. You can adjust the thickness by adding a little milk if needed.
4. Arrange the sliced potatoes in the baking dish. Pour the creamy sauce evenly over the top and sprinkle extra Parmesan if you like.
5. Cover with foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the potatoes are soft and the top is golden.
6. Let it rest for 10 minutes before serving so everything sets nicely.
Serve & Enjoy!
Important Recipe Notes
- Slice potatoes evenly: Try to keep the potato slices the same thickness so they cook evenly. A mandoline slicer helps a lot, but a sharp knife works too.
- Don’t skip the sauce step: The roux (butter + flour) is what makes the sauce thick and creamy, so make sure to cook it for at least 1–2 minutes before adding the cream.
- If possible, use room-temperature or slightly warmed cream to help it blend smoothly and prevent lumps.
- Standing the potatoes vertically (or tightly layering them) helps the sauce get between each slice, making every bite creamy and flavorful.
- Cover while baking first: Baking covered for the first 30 minutes is important so the potatoes soften properly without drying out.
- Remove the foil at the end so the top can turn golden and slightly crispy—this adds extra flavor and texture.
- Let it rest: Don’t skip the 10-minute resting time. It helps the sauce thicken and makes it easier to serve neat portions.
- Cheese option: Parmesan is optional, but it adds a nice savory depth. You can also mix in a little cheddar for a stronger cheesy flavor.
Creamy Scalloped Potatoes
Ingredients
- 1.7 lbs Yukon Gold or similar potatoes thinly sliced (about 0.8 kg)
- 2 tbsp unsalted butter
- 2 garlic cloves minced
- 1 tsp all-purpose flour
- 1 cup 240 ml heavy cream (or half-and-half/milk)
- 1 cup grated Parmesan cheese optional
- 2 tsp dried thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- In a large saucepan, melt the butter with garlic until fragrant, about 1 minute. Stir in flour and cook for 1–2 minutes to make a light roux.
- Slowly whisk in the cream and cook until slightly thickened, about 1–2 minutes. Add Parmesan, thyme, salt, and pepper, then whisk until smooth. You can adjust the thickness by adding a little milk if needed.
- Arrange the sliced potatoes in the baking dish. Pour the creamy sauce evenly over the top and sprinkle extra Parmesan if you like.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the potatoes are soft and the top is golden.
- Let it rest for 10 minutes before serving so everything sets nicely.
Check Out More Potato Side Dish Recipe Ideas:
Sour Cream And Onion Potato Salad
Sweet Potato Casserole Side Dish
