Scalloped Potatoes with Cream
Indulge in the ultimate comfort food with this creamy, decadent scalloped potatoes recipe! Featuring thinly sliced Russet potatoes layered with a velvety sauce made from heavy cream, whole milk, butter, and a hint of garlic, this dish is elevated with the savory richness of Parmesan cheese and optional Gruyère for extra indulgence. Fresh thyme adds a fragrant touch, while a golden bubbling top ensures visual perfection. Perfect as a hearty side dish for family dinners or holiday gatherings, these scalloped potatoes are baked to tender, creamy perfection in just 75 minutes. Whether you're looking for an impressive addition to your table or a cozy treat, this recipe delivers both flavor and elegance.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Grated Gruyère cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Place the slices in a bowl of cold water to prevent browning while preparing the cream sauce.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
Gradually add the heavy cream and milk, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Stir in the salt, black pepper, and fresh thyme leaves. Simmer the sauce for 2–3 minutes until slightly thickened, then remove from heat.
Drain the potato slices and pat them dry with a clean towel or paper towel.
Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes, spreading it evenly to cover.
Sprinkle half of the Parmesan cheese (and Gruyère, if using) over the layer. Repeat with the remaining potatoes, cream sauce, and cheese.
Cover the dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
Remove the foil and continue baking for an additional 25–30 minutes, or until the potatoes are tender, the top is golden brown, and the sauce is bubbling.
Let the dish rest for 10 minutes before serving to allow the sauce to thicken. Serve warm as a comforting side dish.
Nutrition Facts
Calories |
3427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 134.6 g | 673% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.0 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1422 mg | 109% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6282 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
