Can I use different types of potatoes for this recipe?

Absolutely. Yukon Gold is ideal because of its creamy texture and ability to hold shape, but Russet potatoes work well too. Just avoid waxy varieties like red potatoes as they tend to stay too firm.

How do I prevent the cream from curdling in the oven?

Make sure your sauce is stable before baking. Creating a roux with butter and flour helps thicken the cream and prevents separation. Also, don’t crank the oven temperature too high—slow and steady wins here.

Can I make creamy scalloped potatoes ahead of time?

Yes. You can assemble the entire dish up to 24 hours in advance. Just keep it covered in the fridge and bake it when you're ready to serve. This can actually enhance the flavor as everything melds together.

Creamy Scalloped Potatoes – The Ultimate Comfort Food Recipe

Creamy Scalloped Potatoes

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These creamy scalloped potatoes are a rich and comforting side dish featuring thinly sliced Yukon gold potatoes layered in a silky garlic-Parmesan cream sauce. Baked until golden and bubbly, this recipe is perfect for holidays or cozy dinners.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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 whole milk/half & half)
1/2 cup Parmesan cheese (optional, plus extra for topping)
1 teaspoon fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 400°F and lightly grease a ceramic baking dish.
Slice potatoes very thin (about 1/16 inch) using a mandoline or sharp knife.
In a large pot, melt butter with garlic until fragrant (about 1 minute).
Stir in flour to make a roux; cook for 1–2 minutes.
Slowly whisk in cream and cook until slightly thickened, about 5 minutes.
Stir in Parmesan, thyme, salt, and pepper until smooth.
Toss sliced potatoes in the sauce until well coated.
Stack potato slices upright in the baking dish and pour extra sauce on top.
Sprinkle extra Parmesan on top if desired.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 30 minutes until golden brown and bubbling.
Let cool for 10 minutes before serving.

Notes

Make ahead: Assemble up to 1 day in advance and refrigerate. Bake just before serving.
Try cheese variations like Gruyère, cheddar, or Fontina for different flavors.
Pairs well with roasted chicken, beef, or ham.

Find it online: https://www.cookwithbenchi.com/creamy-scalloped-potatoes/