Creamy Scalloped Potatoes
Tender, creamy, and golden on top, these creamy scalloped potatoes are a simple yet impressive side dish. Perfect for weeknights or special dinners, they’re rich, flavorful, and endlessly comforting.
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Ingredients
- 1,7 lbs Yukon Gold or similar potatoes thinly sliced (about 0,8 kg)
- 2 tablespoon unsalted butter
- 2 garlic cloves minced
- 1 teaspoon all-purpose flour
- 1 cup 240 ml heavy cream (or half-and-half/milk)
- 1 cup grated Parmesan cheese optional
- 2 teaspoon dried thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- In a large saucepan, melt the butter with garlic until fragrant (~1 min). Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the cream and cook until slightly thickened (~1-2 minutes). Add Parmesan, thyme, salt, and pepper; whisk until smooth. Also you can regulate the thickness by adding some milk.
- Arrange the potato slices vertically in the baking dish. Pour the sauce over the top and sprinkle with more Parmesan if desired.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, until tender and golden on top.
- Let rest for 10 minutes before serving.
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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