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Creamy Scalloped Potatoes with Parmesan and Thyme Recipe

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★★★★★

4.9 from 127 reviews

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.

Ingredients

Scale

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

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