Name: Creamy Garlic Yukon Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 pounds Yukon Gold potatoes, peeled and 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 whole milk/half-and-half); ½ cup grated Parmesan cheese, plus extra for topping; 1 teaspoon fresh thyme (or ½ teaspoon dried); ½ teaspoon kosher salt; ½ teaspoon black pepper

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A timeless comfort-food classic, these Creamy Garlic Yukon Scalloped Potatoes bring layers of thinly sliced, tender Yukon Gold potatoes soaked in a velvety garlic-Parmesan cream sauce. Baked until bubbling and golden, this dish is one I love serving next to roast meats or as a must-have side on any holiday table. It’s cozy, satisfying, and always a crowd-pleaser.

Creamy Garlic Yukon Scalloped Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

5 pounds Yukon Gold potatoes, peeled and 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 whole milk/half‑and‑half)

½ cup grated Parmesan cheese, plus extra for topping

1 teaspoon fresh thyme (or ½ teaspoon dried)

½ teaspoon kosher salt

½ teaspoon black pepper

Directions

I preheat the oven to 400°F (200°C) and lightly grease a medium or large baking dish.

Using a mandoline or sharp knife, I slice the potatoes thinly and evenly to ensure they cook uniformly.

In a large pot, I melt the butter over medium heat and cook the garlic for about a minute until it’s fragrant.

I stir in the flour and let it cook for 1–2 minutes to create a roux.

Slowly whisking in the cream, I stir constantly until the sauce begins to thicken—this takes around 5 minutes.

I add Parmesan, thyme, salt, and pepper, stirring until I get a smooth, rich sauce.

I add the potato slices into the sauce, gently tossing to coat them evenly.

Then, I layer the coated slices in the baking dish, either upright or slightly overlapping, and pour any remaining sauce over them.

I top it all off with extra Parmesan for a beautifully golden crust.

I cover the dish with foil and bake for 30 minutes, then uncover and continue baking for another 30 minutes until the top is golden and the potatoes are tender.

After baking, I let it rest for about 10 minutes so the sauce can set slightly before serving.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: ~290 kcal per serving

Variations

Cheesy twist: Sometimes I mix in sharp cheddar or Gruyère with the Parmesan for a richer, cheesier flavor.

Add a kick: I like to sprinkle in a pinch of red pepper flakes or a dash of cayenne for a bit of heat.

Herb lovers: Swapping thyme with rosemary or sage gives it a different, earthy tone that pairs well with winter dishes.

Bacon lovers: I’ve added crumbled, cooked bacon between the layers for a smoky touch.

Dairy-free version: I’ve tried it with plant-based cream and cheese alternatives, and it still comes out creamy and satisfying.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven until heated through—usually about 20 minutes. If I’m in a hurry, I use the microwave in short bursts, covering the portion with a microwave-safe lid or wrap to keep the moisture in. It also freezes well, though I prefer to freeze it before baking, wrapped tightly, and then bake from frozen when ready (adding extra time to the bake).

FAQs

How do I slice the potatoes evenly?

I use a mandoline for the most consistent, thin slices—about 1/16-inch thick. If I’m using a knife, I go slowly to keep the slices uniform so they cook evenly.

Can I make this ahead of time?

Yes, I often assemble it a day in advance, cover, and refrigerate it unbaked. When I’m ready, I just bake it as directed, adding a few extra minutes to the cook time if it's coming straight from the fridge.

Can I use a different type of potato?

While Yukon Golds are my favorite for their creamy texture, I’ve also made this with Russets. They work well, but they break down a bit more and may need a slightly shorter bake time.

What’s the best way to prevent curdling?

I always heat the cream sauce gently and make sure it's thickened before adding the potatoes. Using heavy cream instead of milk also helps prevent curdling in the oven.

Can I make this gluten-free?

Yes, I simply replace the all-purpose flour with a 1:1 gluten-free flour blend, and the results are just as creamy and satisfying.

Conclusion

These creamy garlic Yukon scalloped potatoes are one of those dependable side dishes I come back to again and again. Rich, comforting, and full of flavor, they pair perfectly with almost anything and bring a touch of elegance to both casual meals and festive spreads. Whether I’m preparing them for a dinner party or just craving something hearty and homemade, this dish never disappoints.

📖 Recipe:

Creamy Garlic Yukon Scalloped Potatoes

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A comforting and indulgent side dish, these creamy garlic Yukon scalloped potatoes feature thinly sliced Yukon Gold potatoes baked in a rich garlic-Parmesan cream sauce. Perfect for holidays or cozy dinners.

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a medium or large baking dish.
Thinly slice the potatoes using a mandoline or sharp knife to ensure even cooking.
In a large pot, melt the butter over medium heat and cook the garlic for about a minute until fragrant.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the cream, stirring constantly until the sauce thickens, about 5 minutes.
Add Parmesan cheese, thyme, salt, and pepper, and stir until the sauce is smooth and rich.
Gently toss the potato slices in the sauce until evenly coated.
Layer the coated potatoes in the prepared baking dish, slightly overlapping, and pour any remaining sauce over them.
Sprinkle extra Parmesan on top for a golden crust.
Cover the dish with foil and bake for 30 minutes.
Uncover and continue baking for another 30 minutes until the top is golden and the potatoes are tender.
Let rest for 10 minutes before serving to allow the sauce to set slightly.