Go Back

Creamy Scalloped Potatoes

Layers of thinly sliced potatoes baked in a rich garlic cream sauce with golden, crispy edges – the ultimate comfort side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Potato Layers
  • 3 pounds Yukon Gold potatoes peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 cloves garlic minced
  • 2 tablespoons unsalted butter plus more for greasing
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg optional
  • 0.25 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Gruyère cheese optional
  • 2 tablespoons fresh parsley for garnish

Equipment

  • 9x13 inch Baking Dish
  • Mandoline slicer or sharp knife
  • Medium saucepan
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter a 9x13-inch baking dish and set aside.
  2. Peel and slice potatoes uniformly thin (about 1/8 inch). Place in cold water to prevent browning.
  3. In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
  4. Sprinkle flour over butter and garlic, whisking constantly for 1 minute to create a roux.
  5. Gradually add heavy cream and milk, whisking continuously. Add salt, pepper, nutmeg, and thyme. Simmer until thickened, about 3-4 minutes. Remove from heat.
  6. Drain potato slices and pat dry. Arrange a layer in the baking dish, overlapping slightly.
  7. Pour one-third of the cream mixture over potatoes. Sprinkle with cheese if using. Repeat with two more layers.
  8. Cover tightly with foil. Bake for 45 minutes covered, then remove foil and bake 30-40 minutes more until golden and tender.
  9. Remove from oven and rest 10-15 minutes before serving. Garnish with fresh parsley.

Notes

For make-ahead: Assemble hours in advance and refrigerate. Add 10-15 minutes to covered baking time. Freezes well for up to 2 months. Yukon Gold potatoes work best for creamy texture.