Creamy Scalloped Potatoes

There’s something infinitely comforting about a dish of creamy scalloped potatoes. Every bite is like a warm embrace, the kind that takes you back to some cozy family gathering where laughter fills the air, and the aromatic scent of garlic wafts from the kitchen. For me, this dish is a cherished family recipe passed down through generations—it never fails to make an appearance at holiday dinners and Sunday gatherings. The best part? It's pure magic when you take that first forkful; creamy, cheesy, and perfectly seasoned!

Why you’ll love this recipe

Let’s be honest: scalloped potatoes, when done right, can steal the show. This recipe is a dream for anyone who appreciates that delightful creaminess intermingling with the hearty texture of Yukon gold potatoes. The creamy sauce, with the warmth of garlic and the freshness of thyme, creates a flavor profile that dances on your palate—it's nothing short of divine! Plus, if your table could talk, it’d say this dish brings people together, sparking smiles and delectable conversations.

This recipe is not just special; it’s practically a culinary hug. It’s rich, indulgent, and surprisingly versatile. You can whip it up as a side for a holiday feast or make it the main event at a casual dinner. Add in the optional Parmesan, and you elevate it from good to sensational. Perfect for those comfort-food cravings, it’s the kind of dish everyone will ask you to make again—and again!

Gather these ingredients

Here’s what you need to round up for this delicious journey:

• 5 pounds Yukon gold potatoes: These golden beauties are creamy and sweet, perfect for layering. If you’re not a Yukon fan, russets can work, but be aware they’ll yield a slightly different texture.

• 2 tablespoons unsalted butter: This is the base for sautéing, bringing richness to the sauce. If you’re dairy-free, coconut oil can serve as a reliable substitute.

• 2 cloves garlic, minced: Garlic is that magical ingredient that elevates everything. Don’t skimp; it’s essential to the overall flavor!

• 1 tablespoon all-purpose flour: This will help thicken our creamy goodness without making it too heavy.

• 1 cup heavy cream (or whole milk): Heavy cream makes a rich sauce that clings to every potato slice so beautifully. But if you’re looking to lighten things up, whole milk is a lovely alternative.

• 1/2 cup Parmesan cheese (optional): Cheese is love! It adds a depth of flavor and helps create a beautiful golden crust. Feel free to omit it if you’re keeping things simple.

• 1 teaspoon fresh thyme: This herb adds a fresh, aromatic quality that cuts through the creaminess, creating balance.

• 1/2 teaspoon kosher salt: Essential for enhancing the flavors throughout.

• 1/2 teaspoon black pepper: Just a dash to give it that perfect touch of warmth.

The cooking process explained

Are you ready to see this dish come to life? Let’s do it!

1. Preheat the Oven: Start by preheating your oven to 400°F. This is vital for getting that perfect, bubbly crust.

2. Slice the Potatoes: Using a mandolin or very sharp knife, thinly slice those Yukon gold potatoes, aiming for about 1/8 inch thick. Uniform slices help everything cook evenly.

3. Melt the Butter and Garlic: In a large pot over medium heat, melt the butter. Toss in the minced garlic and sauté for a minute until fragrant—but don’t let it burn!

4. Make the Roux: Stir in the flour and cook for 1-2 minutes. This step builds a lovely base for your sauce.

5. Add Cream and Thicken: Gradually add in the heavy cream, stirring constantly. In about five minutes, it should thicken up beautifully.

6. Mix in the Cheese and Seasonings: Now, whisk in the optional Parmesan cheese, along with thyme, salt, and pepper. Taste it; this is your chance to adjust the seasoning!

7. Coat the Potatoes: In a separate bowl, coat the potato slices with that glorious sauce. Make sure each piece is well covered—this is where the magic happens!

8. Layer the Potatoes: In a greased baking dish, arrange the potato slices upright, layering them neatly. Pour any remaining sauce on top—don’t waste a drop!

9. Bake It Up: Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake uncovered for another 30 minutes, or until they’re golden brown and bubbly. The aroma will be irresistible!

10. Cool & Serve: Let it cool for about 10 minutes before digging in. Trust me, it’s worth the wait!

Best way to enjoy it

What’s the best way to enjoy these scalloped potatoes? I say serve them family-style! They pair wonderfully with a variety of protein dishes—think roasted chicken, glazed ham, or even a hearty salad for a lighter evening. Sprinkle a bit more thyme or freshly chopped parsley on top before serving for that pop of color.

Yet, the real magic? Scooping out a generous portion on your plate and diving in with abandon. Each forkful is a perfect harmony of creamy potato goodness, and I assure you, your taste buds will be dancing!

Keeping leftovers fresh

Got some delicious leftovers? First off, nice job—you were most definitely generous at the table! To store, let the potatoes cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. They can hang tight in the fridge for about 3-5 days.

If you want to take it to the next level, you can freeze them for up to two months! Just remember to let them thaw in the fridge before reheating for best results.

Pro chef tips

• Don’t Skimp on the Garlic: Extra garlic elevates the flavor even more!
• Layering Matters: Make sure to pack those potato slices tightly; ideal layers help achieve the perfect creaminess.
• Check for Doneness: Use a knife to test the potatoes' tenderness—if it glides through easily, you’re golden.
• Add Your Own Flair: Have fun with herbs! Rosemary or sage can be delicious alternatives or even add some grated cheddar for a different flavor twist.

Creative Twists

Feeling adventurous? Here are a few ideas to switch things up:

• Add Veggies: Layer in some sautéed mushrooms or spinach to sneak in extra nutrition.
• Spice It Up: A pinch of cayenne or smoked paprika brings a new level of warmth.
• Herb Variations: Swap the thyme for rosemary or sage for a different depth of flavor.

Ingredients

• 5 pounds Yukon gold potatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 tablespoon all-purpose flour
• 1 cup heavy cream (or whole milk)
• 1/2 cup Parmesan cheese (optional)
• 1 teaspoon fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions to follow

1. Preheat your oven to 400°F.
2. Thinly slice the Yukon gold potatoes using a mandolin or sharp knife.
3. In a large pot over medium heat, melt the butter with minced garlic.
4. Stir in the flour and cook for 1-2 minutes.
5. Gradually add the cream, stirring until thickened (about five minutes).
6. Mix in Parmesan cheese, thyme, salt, and pepper.
7. In a bowl, coat potato slices with the sauce.
8. Arrange layers of potatoes upright in a greased baking dish; pour remaining sauce on top.
9. Cover with foil and bake for 30 minutes; then remove foil and bake uncovered for another 30 minutes or until golden brown.
10. Let cool for ten minutes before serving.

Your questions answered

1. How long do they take to prepare? Roughly about 15-20 minutes for prep and then an hour in the oven.

2. Can I make this ahead of time? Absolutely! You can prep it the night before and bake it just before serving.

3. What should I serve with this? It pairs beautifully with roasted meats, grilled fish, or even a light salad.

4. Can I make it dairy-free? Yes! Use coconut milk or a nut-based cream in place of heavy cream and skip the cheese.

5. Can I freeze scalloped potatoes? Yes! Just cool entirely, then freeze, and reheat as needed.

There’s nothing quite like sharing a meal that’s steeped in family lore, filled with warmth, and bursting with flavor. I invite you to take this recipe into your kitchen, make it your own, and create those delicious memories. After all, a meal prepared with love always tastes better. So go ahead, gather your ingredients, and get cooking! I can’t wait to hear how yours turns out!