Creamy Scalloped Potatoes
These Creamy Scalloped Potatoes are a rich and comforting baked side dish made with thinly sliced potatoes layered in a smooth garlic cream sauce and finished with a golden, cheesy top.
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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.
Servings: 6
Calories: 380kcal