Creamy Scalloped Potatoes

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Who doesn't love potatoes smothered in creamy, cheesy goodness? Creamy Scalloped Potatoes are simple to make, comforting to eat, and always bring a little warmth to the table. Made with thinly sliced Yukon Gold potatoes baked in a rich cream sauce with garlic, Parmesan, and thyme, this dish is perfectly soft inside with a golden top. It's a classic side that works for family dinners, holiday meals, or any cozy night in.

A plate of scalloped potatoes served and ready to eat.

Scalloped potatoes are a classic side dish that's especially popular during cooler months, family dinners, and holiday meals like Thanksgiving or Christmas.

This recipe was inspired by my Creamy Cheeseburger Potato Soup because its rich, comforting flavors pair perfectly with a soft, cheesy side.

Delicious homemade apple tart with caramelized apple slices in a baking dish. Perfect for dessert or tea.

Ingredients

Yukon Gold potatoes thinly sliced for even cooking
Unsalted butter adds richness and flavor
Garlic cloves minced to infuse the sauce
All-purpose flour helps thicken the cream
Heavy cream or half-and-half makes the sauce creamy
Parmesan cheese optional for extra cheesy taste
Dried thyme leaves for a hint of herb flavor
Salt to season
Black pepper to taste

See recipe card for quantities.

How to Make Creamy Scalloped Potatoes

Small saucepan with melting butter on a wooden board, surrounded by spice bowls, on a gray countertop.

Preheat the oven to 400°F (200°C) and lightly grease a baking dish. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute until fragrant.

Flour and melted butter combined in a saucepan.

Stir in the flour and cook for 1-2 minutes to make a roux.

A close-up of melted cheese in a pot on a cutting board with seasonings for cooking or baking.

Gradually whisk in the cream and cook 1-2 minutes until slightly thickened. Add Parmesan, thyme, salt, and pepper, whisking until smooth. Adjust thickness by adding a little milk if needed.

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Arrange the potato slices vertically in the baking dish. Pour the sauce over the potatoes and sprinkle more Parmesan on top if you like.

A delicious baked potato dish with thinly sliced potatoes layered with cheese in a white baking dish.

Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until the potatoes are tender and the top is golden.

Delicious caramelized apple tart with pastry crust, baked to golden perfection.

Let the potatoes rest for 10 minutes before serving.

Hint: For extra flavor, try rubbing the baking dish with a little butter or garlic before adding the potatoes. This gives a subtle aromatic touch.

Substitutions & Variations

Dairy-free: Use a plant-based butter and milk alternative.
Cheesy boost: Swap Parmesan with Gruyère or add sharp cheddar.
Herbs: Mix in fresh rosemary or sage for a twist.

💭Crucial Success Tips

Slice the potatoes evenly for uniform cooking. Make sure the sauce is slightly thickened before pouring over the potatoes. Let the dish rest after baking to set the sauce. Yukon Gold potatoes give the creamiest results.

FAQ

Can I use other types of potatoes?

Yes, Yukon Gold is preferred for creaminess, but Russets can also work. Waxy potatoes like red or fingerling might not give the same creamy texture.

Can I make it vegetarian?

This recipe is already vegetarian if you use Parmesan cheese, but you can omit it for a dairy-free version or use a vegan cheese alternative.

Can I freeze scalloped potatoes?

Yes, they freeze well for up to 2 months. Thaw in the fridge overnight and reheat in the oven until warmed through.

Printable Recipe

📖 Recipe

Delicious layered potato gratin with crispy cheese topping and creamy interior. Perfectly baked, flavorful comfort food.

Tina

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes are tender, thinly sliced potatoes baked in a rich, garlicky cream sauce with thyme and Parmesan. Simple to make and comforting, this classic side dish is perfect for any meal.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American, Eastern European

Ingredients Method

Ingredients

1.7 lbs Yukon Gold thinly sliced (about 0,8 kg), or similar potatoes
2 tablespoon unsalted butter
2 garlic cloves minced
1 teaspoon all-purpose flour
1 cup heavy cream 240 ml (or half-and-half/milk)
1 cup Parmesan cheese optional, grated
2 teaspoon thyme leaves dried
1 teaspoon salt
½ teaspoon black pepper

Method

Preheat the oven to 400°F (200°C) and lightly grease a baking dish. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for about 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the cream and cook 1-2 minutes until slightly thickened. Add Parmesan, thyme, salt, and pepper, whisking until smooth. Adjust thickness by adding a little milk if needed.
Arrange the potato slices vertically in the baking dish. Pour the sauce over the potatoes and sprinkle more Parmesan on top if you like.
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until the potatoes are tender and the top is golden.
Let the potatoes rest for 10 minutes before serving.

How to Store Creamy Scalloped Potatoes

Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, warm in the oven until heated through. These potatoes also freeze well for up to 2 months, thaw in the fridge first, then reheat in the oven for best results.