Description

These creamy scalloped potatoes have a rich, cheesy sauce and crispy golden edges. They’re the ultimate holiday side dish—perfect for Thanksgiving, dinner parties, or any comforting family meal.

Ingredients

Scale

5 pounds Yukon gold potatoes
2 tablespoons unsalted butter
2 cloves garlic, minced or pressed
1 tablespoon all-purpose flour
1 cup heavy cream (or substitute with whole milk or half-and-half)
½ cup Parmesan cheese (optional)
1 teaspoon fresh thyme
½ teaspoon kosher salt
½ teaspoon black pepper

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Instructions

Preheat the oven to 400°F and lightly grease a medium ceramic baking dish.
Slice the potatoes as thinly as possible (about 1/16 inch).
In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant.
Stir in flour to form a roux; cook for 1–2 minutes.
Gradually whisk in heavy cream and cook until the mixture thickens (about 5 minutes).
Add Parmesan cheese, thyme, salt, and pepper; stir until smooth.
Remove from heat and pour over sliced potatoes. Toss gently to coat.
Arrange coated potatoes upright in the baking dish and pour remaining sauce over them.
Tent with foil and bake for 30 minutes; then uncover and bake another 30 minutes until golden brown.
Let cool for 10 minutes before serving.

Notes

Substitute half-and-half for a lighter sauce if preferred.

Assemble up to a day ahead, refrigerate, and bake just before serving for convenience.

For a vegan version, use plant-based butter, non-dairy cream, and vegan cheese.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American