Creamy Scalloped Potatoes – Rich, Cheesy & Perfectly Crispy

Creamy Scalloped Potatoes are the ultimate cozy side dish. Thinly sliced Yukon gold potatoes bake in a rich garlic cream sauce with parmesan and thyme, creating tender layers with irresistibly crispy golden edges.

Whether you’re serving them for a holiday dinner, alongside roast chicken, or next to a perfectly cooked steak, these scalloped potatoes always steal the show.

Thinly sliced Yukon gold potatoes baked in a rich garlic cream sauce with parmesan and thyme for perfectly crispy edges and creamy texture.

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Course: Side Dish

Cuisine: American, French

Calories: 376

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 5 pounds Yukon gold potatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• 1 teaspoon fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Equipment

• Ceramic baking dish
• Mandolin slicer
• large saucepan

Method

 

1. Preheat oven to 400°F and grease baking dish.
2. Slice potatoes 1/16 inch thick.
3. Melt butter with garlic. Stir in flour and cook 1-2 minutes.
4. Add heavy cream and cook until thickened. Stir in parmesan, thyme, salt and pepper.
5. Toss sliced potatoes with sauce and arrange upright in baking dish.
6. Cover and bake 30 minutes. Uncover and bake 30 minutes more until golden.
7. Cool 10 minutes before serving.

Nutrition

Calories: 376kcalCarbohydrates: 52gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 53mgSodium: 274mgPotassium: 1230mgFiber: 6gSugar: 2gVitamin A: 592IUVitamin C: 57mgCalcium: 131mgIron: 2mg

Notes

Let cool 10 minutes before serving. Store refrigerated up to 4 days. Reheat at 350°F until warmed through.

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Scalloped Potatoes vs. Potatoes Au Gratin

Traditionally:

• Scalloped potatoes are thinly sliced potatoes baked in a cream-based sauce, usually without cheese.
• Potatoes au gratin include cheese in the sauce and often a breadcrumb topping.

This version lands somewhere in between. The potatoes are sliced paper-thin like scalloped potatoes, but the addition of parmesan brings that cheesy richness many people love. Call them whatever you like - the important thing is they're creamy, flavorful, and absolutely delicious.

Why You'll Love These Creamy Scalloped Potatoes

• Rich, silky garlic cream sauce
• Perfect crispy edges with a tender center
• Simple ingredients
• Holiday-worthy but easy enough for weeknights
• Make-ahead friendly

Arranging the potatoes upright instead of layering them flat gives you the best texture contrast - crispy tops and creamy bottoms in every bite.

Ingredients

• 5 pounds Yukon gold potatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream (or half & half / whole milk)
• ½ cup parmesan cheese (optional but recommended)
• 1 teaspoon fresh thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Ingredient Notes

Potatoes: Yukon gold or red potatoes work best because they hold their shape and stay creamy without becoming mushy.

Cream: Heavy cream gives the richest texture. Whole milk or half & half work for a lighter version.

Cheese: Parmesan adds savory depth, but gruyere or swiss also work beautifully.

How to Make Creamy Scalloped Potatoes

1. Prep the Oven

Preheat oven to 400°F. Lightly grease a ceramic baking dish.

2. Slice the Potatoes

Using a mandolin or sharp knife, slice potatoes about 1/16-inch thick.

Uniform thin slices ensure even cooking.

3. Make the Sauce

In a large pot over medium heat:

• Melt butter with garlic until fragrant.
• Stir in flour and cook 1-2 minutes to form a roux.
• Add heavy cream and stir until thickened (about 5 minutes).
• Stir in parmesan, thyme, salt, and pepper until smooth.

Remove from heat and cool slightly.

4. Coat the Potatoes

Add sliced potatoes to a large bowl and gently toss with the sauce until evenly coated.

5. Arrange & Bake

Stack slices upright in the greased dish. Pour any remaining sauce over top and sprinkle extra parmesan if desired.

• Cover with foil and bake 30 minutes.
• Remove foil and bake another 30 minutes until golden brown and tender.

Let cool 10 minutes before serving.

Tips for Success

Slice Thin & Even

The thinner and more consistent the slices, the creamier the texture.

Use a Mandolin

It makes the process faster and more precise.

Let Them Rest

Allowing the dish to cool slightly helps the sauce set and makes serving easier.

Avoid Thermal Shock

If reheating in a ceramic dish, let it come to room temperature before placing in a hot oven.

Make Ahead & Storage

Make Ahead:

• Assemble up to 2 days in advance and refrigerate (unbaked).
• Bring to room temperature 30-60 minutes before baking.

OR

• Bake fully, refrigerate, then reheat at 350°F for 20-30 minutes.

Storage:

• Refrigerate up to 4 days.
• Reheat individual servings in the microwave.

Frequently Asked Questions

How long do scalloped potatoes last?

Up to 4 days in the refrigerator.

Can I freeze them?

They can be frozen, but texture may slightly change due to dairy separation. Best enjoyed fresh.

Why were my potatoes undercooked?

Slices may have been too thick. Alternatively, extend baking time slightly and cover loosely if browning too quickly.

Can I add more cheese?

Absolutely. Many readers love doubling the parmesan or adding gruyere for extra richness.

Serving Ideas

Creamy Scalloped Potatoes pair beautifully with:

• Roast turkey
• Holiday ham
• Roast chicken
• Sous vide steak
• Herb-crusted pork tenderloin

They also complement fresh salads and roasted vegetables perfectly.

Final Thoughts

These Creamy Scalloped Potatoes strike the perfect balance between crispy edges and creamy interior. They're rich but not heavy, elegant but simple, and guaranteed to be requested again and again.

Once you try arranging the potatoes upright, you may never go back to traditional layering.