Creamy Scalloped Yukon Potatoes (Print-Friendly Version)
Golden Yukon potato slices baked in a creamy, herbed sauce with Parmesan and garlic until beautifully tender.
# Ingredients List:
→ Potatoes
01 -
2.3 kilograms Yukon gold potatoes
→ Dairy and Cream
02 -
30 milliliters unsalted butter
03 -
240 milliliters heavy cream or whole milk
04 -
50 grams Parmesan cheese (optional)
→ Seasonings and Aromatics
05 -
2 cloves garlic, minced
06 -
10 grams all-purpose flour
07 -
1 teaspoon fresh thyme
08 -
2.5 grams kosher salt
09 -
2.5 grams ground black pepper
# How to Make It:
01 -
Set the oven temperature to 200°C for optimal browning and even cooking.
02 -
Slice Yukon gold potatoes thinly and uniformly using a mandolin or sharp chef’s knife for even texture.
03 -
In a large saucepan over medium heat, melt butter and add the minced garlic. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
04 -
Gradually pour in the heavy cream, whisking until the mixture thickens, approximately 5 minutes. Stir in Parmesan cheese, fresh thyme, salt, and black pepper until evenly incorporated.
05 -
In a large mixing bowl, gently toss the potato slices with the prepared cream sauce to ensure all surfaces are coated.
06 -
Arrange the coated potato slices vertically in a greased baking dish. Pour any remaining sauce evenly over the potatoes.
07 -
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow potatoes to begin cooking through.
08 -
Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
09 -
Allow to cool for 10 minutes before serving to let the dish set for clean portions.
# Extra Tips:
01 -
Uniformly sliced potatoes ensure even cooking and an elegant presentation.