Creamy Scalloped Potatoes with Parmesan and Thyme Recipe

Introduction

Creamy scalloped potatoes are a comforting classic that’s perfect for family dinners or special occasions. Thinly sliced Yukon gold potatoes are baked in a rich, garlicky cream sauce with Parmesan and thyme, resulting in a golden, cheesy dish that melts in your mouth.

Ingredients

• 5 pounds Yukon gold potatoes, thinly sliced (about 1/16 inch)
• 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)
• ½ cup grated Parmesan cheese (plus more for topping)
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly grease a ceramic baking dish.
2. Step 2: Peel the potatoes and slice them thinly, about 1/16 inch thick, using a mandoline or sharp knife.
3. Step 3: In a large pot over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in the flour and cook for 1–2 minutes, forming a roux that will thicken your sauce.
5. Step 5: Slowly whisk in the heavy cream, stirring constantly, and cook until the sauce thickens slightly, about 5 minutes.
6. Step 6: Add the Parmesan cheese, thyme, salt, and pepper to the sauce. Stir until smooth and velvety.
7. Step 7: Toss the sliced potatoes in the sauce, ensuring they are coated evenly.
8. Step 8: Arrange the potatoes upright in the prepared baking dish. Pour any remaining sauce over the top and sprinkle with extra Parmesan cheese.
9. Step 9: Cover the dish with foil and bake for 30 minutes.
10. Step 10: Remove the foil and bake for an additional 30 minutes until the potatoes are golden and bubbling.
11. Step 11: Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to set.

Tips & Variations

• Use a mandoline for uniformly thin potato slices, ensuring even cooking.
• Substitute half-and-half or whole milk for heavy cream to reduce richness if preferred.
• Add a pinch of nutmeg to the sauce for a warm, subtle spice.
• Mix in shredded Gruyère or cheddar cheese for a different cheesy flavor.
• Use fresh herbs like rosemary or sage instead of thyme for a flavor twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil until warmed through, or microwave in short intervals, stirring occasionally to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a few hours before baking. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if chilled.

What is the difference between scalloped and au gratin potatoes?

Scalloped potatoes are baked in a creamy sauce without bread crumbs, while au gratin potatoes usually include cheese and sometimes a breadcrumb topping for extra crispiness.

Creamy Scalloped Potatoes with Parmesan and Thyme Recipe

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This recipe for creamy scalloped potatoes offers tender, thinly sliced Yukon gold potatoes baked in a rich, velvety Parmesan cream sauce infused with garlic and thyme. Perfect as a comforting side dish, these scalloped potatoes are baked until golden and bubbling, then rested for the ideal creamy texture.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 5 pounds Yukon gold potatoes, thinly sliced (about 1/16 inch)

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)
• ½ cup grated Parmesan cheese (plus more for topping)
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Preheat and prepare baking dish: Preheat the oven to 400°F (200°C) and lightly grease a ceramic baking dish to prevent sticking and ensure even baking.
2. Slice potatoes: Peel the Yukon gold potatoes and thinly slice them about 1/16 inch thick using a mandoline or a sharp knife to ensure even cooking and layering.
3. Melt butter and cook garlic: In a large pot over medium heat, melt the unsalted butter, then add the minced or pressed garlic and cook for 1 minute to release its aroma without browning.
4. Make roux: Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to form a roux that will thicken the sauce and remove the raw flour taste.
5. Whisk in cream: Slowly add the heavy cream while whisking constantly to prevent lumps. Continue stirring until the mixture slightly thickens, approximately 5 minutes.
6. Add seasoning and cheese: Incorporate the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper into the sauce, stirring until the sauce becomes smooth and velvety.
7. Coat potatoes with sauce: Toss the thinly sliced potatoes in the prepared cheese sauce to coat each slice evenly, enhancing flavor throughout.
8. Arrange potatoes in dish: Place the sauced potato slices upright in the greased baking dish for an attractive presentation. Pour any remaining sauce over the top and sprinkle additional Parmesan cheese for a golden crust.
9. Initial bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 30 minutes to allow the potatoes to soften.
10. Finish baking uncovered: Remove the foil and continue baking for another 30 minutes until the potatoes are tender, the top is golden brown, and the sauce is bubbling.
11. Rest before serving: Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to thicken and set for easier serving and enhanced texture.

Notes

• Using Yukon gold potatoes provides a creamy texture and holds shape well during baking.
• Substitute heavy cream with whole milk or half-and-half for a lighter version but expect a less rich sauce.
• Thinly slicing the potatoes ensures even cooking and tender layers.
• Covering with foil initially helps the potatoes cook through without drying out.
• Allowing the dish to rest after baking improves sliceability and flavor melding.

Keywords: scalloped potatoes, creamy potatoes, baked potato casserole, Parmesan potatoes, side dish, potato gratin