Name: Creamy Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 pounds Yukon gold potatoes, peeled and very thinly sliced (about 1/16‑inch); 2 tablespoons unsalted butter; 2 cloves garlic, minced; 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 rich and cozy dish I keep coming back to, these Creamy Scalloped Potatoes are a warm hug in casserole form. Thinly sliced Yukon gold potatoes are gently simmered in a garlicky, creamy Parmesan sauce, then layered into a baking dish and baked until perfectly tender and golden on top. It’s the kind of side dish I love making for both weeknight comfort and holiday spreads—it never disappoints.

Creamy 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 very thinly sliced (about 1/16‑inch)

2 tablespoons unsalted butter

2 cloves garlic, minced

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 ceramic or glass baking dish.

Using a mandoline or a very sharp knife, I slice the peeled Yukon gold potatoes super thin—this helps them cook evenly and absorb all the creamy goodness.

In a large pot over medium heat, I melt the butter, then stir in the minced garlic until fragrant—about a minute.

I sprinkle in the flour, stirring constantly to create a roux, and let it cook for about a minute to eliminate any raw flour taste.

Slowly, I whisk in the cream (or milk), letting it gently thicken for about 5 minutes into a velvety sauce.

I stir in the Parmesan, thyme, salt, and pepper until the sauce is smooth and full of flavor.

Next, I add the sliced potatoes into the sauce and gently toss to coat them evenly.

I arrange the coated slices upright in the greased baking dish and pour any leftover sauce right over the top.

For that extra golden crust, I sprinkle a bit more Parmesan on top.

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

Once out of the oven, I let it rest for about 10 minutes to allow the sauce to set before slicing and serving.

Servings and timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: ~290 kcal per serving

Variations

Add cheese variety: I sometimes mix in Gruyère or sharp white cheddar for a deeper flavor.

Make it smoky: A pinch of smoked paprika or layering in some crumbled cooked bacon gives it a rustic, smoky twist.

Add vegetables: Thin slices of onion or layers of sautéed spinach can be tucked between the potatoes.

Herb switch-up: Fresh rosemary or sage are great alternatives to thyme if I want a different herbal note.

Make it vegan: I use plant-based cream, dairy-free butter, and nutritional yeast instead of Parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for 20–25 minutes, or until heated through. For a quicker option, I use the microwave in short bursts, covering the portion with a damp paper towel to keep it moist. These potatoes also freeze well—I wrap individual portions tightly and thaw overnight in the fridge before reheating.

FAQs

How do I keep scalloped potatoes from curdling?

I always make sure to cook the cream sauce before baking and avoid using high heat when combining dairy with acidic ingredients. Pre-cooking the sauce helps stabilize the dairy and prevents curdling in the oven.

Can I make scalloped potatoes ahead of time?

Yes, I often prepare the dish a day in advance. I fully bake it, let it cool, then refrigerate. Before serving, I reheat it covered at 350°F for 30–40 minutes until hot throughout.

What’s the best potato to use?

Yukon golds are my favorite—they’re creamy, hold their shape well, and have a buttery flavor that complements the sauce. Russets also work but tend to break down more.

Can I use pre-shredded cheese?

I prefer grating fresh Parmesan because it melts more smoothly. Pre-shredded cheese can contain anti-caking agents that might affect the creaminess of the sauce.

How thin should the potatoes be sliced?

I aim for about 1/16-inch slices. A mandoline makes this much easier and ensures the potatoes cook evenly and absorb the sauce fully.

Conclusion

Creamy Scalloped Potatoes are a timeless, crowd-pleasing dish I never get tired of making. Whether I’m pulling them together for a casual dinner or placing them proudly on a holiday table, they always bring comfort and warmth. The combination of silky sauce, tender potatoes, and a golden crust hits every note I’m looking for in a satisfying side.

📖 Recipe:

Creamy Scalloped Potatoes

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Author: Cheryl
Total Time: 1 hour 20 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Creamy Scalloped Potatoes are a comforting and indulgent side dish made with thinly sliced Yukon gold potatoes layered in a garlicky Parmesan cream sauce and baked until golden and tender. Perfect for both casual dinners and festive occasions.

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a ceramic or glass baking dish.
Using a mandoline or sharp knife, thinly slice the peeled Yukon gold potatoes to about 1/16-inch thickness.
In a large pot over medium heat, melt the butter and sauté the minced garlic for about a minute until fragrant.
Stir in the flour to form a roux and cook for about a minute.
Gradually whisk in the cream (or milk) and let the sauce thicken for about 5 minutes.
Stir in Parmesan, thyme, salt, and pepper until smooth and flavorful.
Add the sliced potatoes to the sauce and gently toss to coat evenly.
Arrange the coated potato slices upright in the greased baking dish and pour any remaining sauce on top.
Sprinkle extra Parmesan over the top for a golden crust.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes until golden and tender.
Let rest for 10 minutes before serving to allow the sauce to set.