Creamy Scalloped Yukon Potatoes

Creamy scalloped potatoes have a comfort factor that always wins over a crowd. This recipe transforms humble Yukon gold potatoes into layers of velvety richness with buttery sauce and a golden, bubbling top. It is perfect for gatherings or any time you crave a cozy side dish that always disappears fast from the dinner table.

I first made these scalloped potatoes for a Thanksgiving potluck and the empty dish was the first sign I needed to double the recipe the next time. Even picky eaters always go back for seconds.

Ingredients

• Yukon gold potatoes: provide a naturally creamy texture and subtle earthiness. Choose potatoes that feel heavy for their size with no soft spots
• Unsalted butter: creates the base for a rich roux sauce. Look for butter with a sweet clean scent
• Fresh garlic: infuses the sauce for warmth and complexity. Firm and fragrant cloves are ideal
• All-purpose flour: thickens the cream sauce and helps it cling to the potatoes. Use unbleached flour for best results
• Heavy cream or whole milk: brings lusciousness and body. Opt for heavy cream for ultra decadence or whole milk for a lighter outcome
• Parmesan cheese (optional): brings nutty savory notes. Use freshly grated cheese for best melt and flavor
• Fresh thyme: gives herbal brightness. You can substitute with dried thyme if fresh is not available
• Kosher salt: gently seasons each layer of potatoes. Avoid iodized salt which is overly sharp
• Black pepper: adds a gentle bite and balances the richness. Use freshly cracked pepper for the best flavor

Instructions

Prep the Potatoes:

Wash and peel Yukon gold potatoes then slice them thinly and evenly using a mandolin or a sharp chef knife. Uniform thickness ensures they cook through evenly and make neat creamy layers

Make the Cream Sauce:

Melt the unsalted butter in a large saucepan over medium heat. Add the minced garlic and cook for about two minutes until you smell the aroma. Stir in the all-purpose flour and whisk for another minute to cook out the raw flour taste. This builds a flavorful foundation for your sauce

Add Dairy and Seasoning:

Gradually pour in the heavy cream or whole milk whisking constantly. Let the mixture simmer gently for about five minutes or until it thickens to a luscious texture. Stir in Parmesan cheese if using plus fresh thyme kosher salt and black pepper. Taste and adjust salt as needed

Layer and Coat Potatoes:

Transfer the potato slices to a large bowl and pour the warm sauce over them. Toss to ensure every slice is well coated with the cream mixture. Each one should glisten with flavorful sauce for even baking

Arrange in Baking Dish:

Grease a large baking dish well for easy serving. Arrange the potato slices upright in neat tight rows or overlap in classic shingle style. Pour any remaining sauce evenly over the top. This ensures every bite is creamy and flavorsome

Bake Covered and Finished Uncovered:

Cover the dish tightly with foil to trap steam and soften the potatoes. Bake in a 400 degree oven for thirty minutes. Remove the foil then return the dish to the oven. Bake uncovered for another thirty minutes or until the top is golden brown and the sauce is bubbling around the edges

Rest Before Serving:

Take the scalloped potatoes out of the oven and let them cool for ten minutes before serving. This helps set the layers so they hold together neatly on the plate

Fresh thyme is always my touchstone ingredient in this dish. It brings out earthy herbal qualities in the potatoes that remind me of big family dinners. My favorite memory is making this for a holiday table and everyone battling over the crispy corners.

Storage Tips

Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for up to four days. To reheat scoop portions into a baking dish cover and warm at 350 degrees until bubbly and hot. The sauce thickens slightly but flavors deepen with time. If you want to freeze allow the casserole to cool cut into portions and wrap tightly then freeze up to two months.

Ingredient Substitutions

Swap Yukon gold potatoes with red potatoes or russet for a starchier texture. If using russet peel carefully and rinse the slices to remove extra starch. Heavy cream gives the richest result but whole milk works well for a lighter dish. For extra decadence use a mix of cream and half and half. Fresh herbs like rosemary or chives work as a substitute for thyme but thyme really matches the potato flavor best.

Serving Suggestions

Serve scalloped potatoes as an epic side to roast chicken ham turkey or grilled vegetables. For brunch pair with baked eggs and a bright leafy salad. The mild flavors help balance rich main dishes. Leftovers turn into a homey breakfast with just a fried egg on top.

Cultural and Historical Context

Scalloped potatoes originated as a way to make filling dishes from basic pantry ingredients in Europe. The cream sauce is a nod to French cuisine while many American family recipes include cheese and herbs. Over generations this cozy casserole became a star of holiday tables and Sunday suppers.

Seasonal Adaptations

For spring add blanched asparagus or peas between layers. In fall stir a little sautéed leek or caramelized onions into the sauce. For winter comfort lean on extra heavy cream and include a handful of grated Gruyere with the Parmesan.

The golden bubbling top and soft layers make this dish extra tempting at any gathering. You will want to double the recipe — it disappears quickly!

Recipe FAQs

→ Which potatoes work best for creamy scalloped potatoes?

Yukon gold potatoes are recommended for their buttery texture, but russet potatoes can also be used for a softer finish.

→ Can I substitute milk for heavy cream?

Whole milk can be used instead of heavy cream, though the sauce may be slightly less rich and creamy.

→ How do I prevent the sauce from curdling?

Gradually heat the cream and constantly stir to create a smooth, stable sauce before adding to the potatoes.

→ Is it necessary to use Parmesan cheese?

Parmesan adds savory depth but can be omitted or replaced with Gruyère or cheddar for a different flavor profile.

→ How can I achieve evenly sliced potatoes?

A mandolin provides thin, uniform slices, but a sharp knife also works if you slice carefully and evenly.

→ Can the dish be prepared in advance?

You can assemble scalloped potatoes a day ahead, refrigerate, and bake just before serving for best texture.