Description
This Creamy Scalloped Potatoes with Crispy Cheese Edges recipe features thinly sliced Yukon Gold potatoes bathed in a rich garlic and Parmesan cream sauce, baked to golden perfection with crispy, cheesy edges. Perfect as a comforting side dish, it combines velvety textures with robust herbaceous flavors from fresh thyme, making it an irresistible addition to any meal.
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)
Instructions
- Preparation Steps: Gather all ingredients and equipment needed for the recipe to ensure a smooth cooking process.
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C) and grease a medium-sized ceramic baking dish to prevent sticking and promote even cooking.
- Slice Potatoes: Slice the Yukon Gold potatoes as thinly as 1/16-inch thick for tender, evenly cooked layers throughout the casserole.
- Make Garlic Butter Base: In a large pot over medium heat, melt the unsalted butter, then add the garlic and cook until fragrant but not browned, infusing the butter with a rich garlic aroma.
- Create Roux and Cream Sauce: Stir in the all-purpose flour to create a roux, cooking it for a minute to eliminate raw flour taste. Gradually pour in the heavy cream while stirring continuously until the sauce thickens smoothly.
- Add Cheese and Seasonings: Incorporate the Parmesan cheese, fresh thyme, kosher salt, and freshly ground black pepper into the sauce, stirring until the cheese is fully melted and the sauce is smooth and flavorful.
- Combine Potatoes and Sauce: In a large bowl, toss the thinly sliced potatoes with the creamy cheese sauce, ensuring each slice is well coated for maximum flavor.
- Arrange in Baking Dish: Arrange the potato slices upright in the prepared baking dish and pour any remaining sauce evenly over the top for an even bake.
- Bake Covered: Cover the dish with foil and bake for 30 minutes. This step allows the potatoes to cook through gently and absorb the flavors.
- Bake Uncovered for Crispiness: Remove the foil and continue baking for another 30 minutes until the top is golden brown and the edges are crispy and bubbling.
- Cool Before Serving: Let the scalloped potatoes cool for 10 minutes after baking to allow the sauce to set slightly, making for easier serving and enhanced flavors.
Notes
- Use Yukon Gold potatoes for their creamy texture and balance of starchiness.
- Adjust salt according to preference and type of salt used.
- Fresh thyme provides more vibrant flavor but dried thyme can be used at half the quantity.
- Ensure potato slices are very thin (1/16-inch) for even cooking and tender texture.
- Cover with foil initially to prevent drying out; removing foil in the last stage crisps the cheese edges beautifully.
- Letting the dish rest post-baking allows the sauce to thicken for better slicing.
