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Golden Creamy Scalloped Potatoes baked until bubbly and golden on a white plate
Taha Ayad

Golden Creamy Scalloped Potatoes

These Golden Creamy Scalloped Potatoes are rich, cheesy, and perfectly baked with tender Yukon Gold potatoes in a garlic-thyme cream sauce. Finished until bubbly and golden, this comforting side dish is ideal for holidays or everyday dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 5 pounds Yukon Gold potatoes thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream or half-and-half
  • ½ cup grated Parmesan cheese plus more for topping
  • 1 teaspoon fresh thyme
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Method
 

  1. Preheat the oven to 400°F and grease a ceramic baking dish.
  2. Peel and thinly slice the potatoes using a mandoline or sharp knife.
  3. Melt the butter in a large pot over medium heat, then add the garlic and cook until fragrant.
  4. Stir in the flour and cook briefly to form a roux.
  5. Gradually whisk in the cream and cook until slightly thickened.
  6. Stir in the Parmesan cheese, thyme, salt, and pepper until smooth.
  7. Add the sliced potatoes and gently toss to coat evenly in the sauce.
  8. Arrange the potatoes upright in the baking dish and pour any remaining sauce over the top.
  9. Sprinkle additional Parmesan cheese on top.
  10. Cover with foil and bake for 30 minutes, then uncover and bake another 30 minutes until golden and bubbling.
  11. Let rest for 10 minutes before serving.

Notes

  1. Use Yukon Gold potatoes for the creamiest texture.
  2. Russet potatoes can be used for a softer, fluffier result.
  3. Substitute half-and-half to lighten the dish slightly.
  4. Add Gruyère or cheddar cheese for a richer flavor.
  5. Assemble up to 24 hours ahead and refrigerate before baking.
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