Name: Creamy Yukon Gold Scalloped Potatoes with Crispy Cheese Edges Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold Potatoes (ideal for their creamy texture); 4 tablespoons Unsalted Butter (rich flavor, can substitute with olive oil); 3 cloves Garlic (fresh is best, pre-minced can be used); 1/4 cup All-Purpose Flour (gluten-free option available); 2 cups Heavy Cream (can substitute with whole milk or half-and-half); 1 cup Parmesan Cheese (can experiment with gruyere or swiss); 1 teaspoon Fresh Thyme (dried thyme can substitute at half the amount); 1 teaspoon Kosher Salt (adjust if using table salt); 1/2 teaspoon Black Pepper (freshly ground for better flavor)

Description

This Creamy Scalloped Potatoes recipe features tender Yukon Gold potato slices baked in a rich, garlicky Parmesan cream sauce with fresh thyme, resulting in a luscious dish with irresistibly crispy cheese edges. Perfect as a comforting side for any occasion.

Ingredients

Scale

Potatoes

2 pounds Yukon Gold Potatoes (ideal for their creamy texture)

Sauce

4 tablespoons Unsalted Butter (rich flavor, can substitute with olive oil)
3 cloves Garlic (fresh is best, pre-minced can be used)
1/4 cup All-Purpose Flour (gluten-free option available)
2 cups Heavy Cream (can substitute with whole milk or half-and-half)
1 cup Parmesan Cheese (can experiment with gruyere or swiss)
1 teaspoon Fresh Thyme (dried thyme can substitute at half the amount)
1 teaspoon Kosher Salt (adjust if using table salt)
1/2 teaspoon Black Pepper (freshly ground for better flavor)

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Instructions

Preparation Steps: Gather all ingredients and preheat your oven to 400°F (200°C). Grease a medium-sized ceramic baking dish to prevent sticking.
Slice Potatoes: Using a sharp knife or mandoline, thinly slice the Yukon Gold potatoes to about 1/16-inch thickness for even cooking and creaminess.
Make Roux: Melt the unsalted butter in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
Add Flour: Stir in the all-purpose flour to the butter and garlic mixture, cooking for 1-2 minutes to remove the raw flour taste and form a roux.
Incorporate Cream: Gradually whisk in the heavy cream, stirring continuously until the sauce thickens and becomes smooth.
Add Seasonings: Stir in the grated Parmesan cheese, fresh thyme, kosher salt, and black pepper, continuing to stir until the cheese has melted and the sauce is well combined.
Toss Potatoes with Sauce: Transfer the sliced potatoes into a large bowl, pour the creamy sauce over them, and toss gently to coat every slice evenly.
Assemble Dish: Arrange the potato slices upright in the greased baking dish for even baking, then pour any remaining sauce over the top.
Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to cook through gently.
Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the top is golden brown and the edges are crispy.
Cool and Serve: Allow the scalloped potatoes to cool for 10 minutes before serving to let the sauce thicken and flavors meld.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour blend.
Using a mandoline slicer ensures evenly thin potato slices, promoting even cooking.
Feel free to substitute Parmesan cheese with Gruyere or Swiss for variation in flavor.
Adjust seasoning to taste, especially salt if using salted butter or table salt.
To enhance crispiness, you can broil the top for 2-3 minutes after baking, watching carefully to avoid burning.