Creamy Scalloped Potatoes

Thin slices of potato baked in a silky garlic cream sauce until tender and golden on top. A classic holiday side dish that goes with ham, beef or turkey.

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Prep Time 25

Cook Time 1 20

Resting 15

Total Time 2

Course Side Dish

Cuisine American

Servings 10 servings

Calories 270 kcal

Ingredients

3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
4 tbsp butter plus more for the dish
1 small yellow onion finely diced
3 cloves garlic minced
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp fresh thyme leaves or 1/2 tsp dried
1/2 cup grated Parmesan optional, for the top

Instructions

Heat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
Melt the butter in a saucepan over medium heat. Cook the onion for 4 minutes, until soft. Add the garlic and cook 30 seconds.
Stir in the flour and cook for 1 minute. Slowly whisk in the milk and cream. Simmer, whisking, until slightly thick, 3 to 4 minutes. Stir in the salt, pepper and thyme.
Layer one-third of the potato slices in the dish and pour one-third of the sauce over them. Repeat twice more. Press the potatoes down so they are mostly covered by sauce. Sprinkle with Parmesan if using.
Cover tightly with foil and bake for 45 minutes. Uncover and bake 30 to 40 minutes more, until the potatoes are fork-tender and the top is golden and bubbly.
Rest for 15 minutes so the sauce thickens before serving.

Notes

Make ahead: Assemble up to 1 day ahead, cover and refrigerate. Add 15 to 20 minutes to the covered baking time.
Storage: Refrigerate leftovers within 2 hours for up to 4 days.
Reheat: Cover with foil and warm at 350°F (175°C) for 20 to 25 minutes, or microwave single portions.
Variations: Add diced ham between the layers, swap in sweet potatoes for half the potatoes, or add a pinch of nutmeg to the sauce.

Keyword christmas side dish, creamy scalloped potatoes, homemade scalloped potatoes, scalloped potatoes