Description
A heartwarming dish of creamy scalloped potatoes, layered with Parmesan and thyme, perfect for family gatherings.
Ingredients
- 5 pounds Yukon gold potatoes, thinly sliced (about 1/16 inch)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus more for topping)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a ceramic baking dish.
- Peel and slice the Yukon gold potatoes to about 1/16 inch thick.
- In a large pot over medium heat, melt the unsalted butter. Sauté the minced garlic for about a minute until fragrant.
- Stir in the all-purpose flour and cook for 1 to 2 minutes to create a roux.
- Slowly pour in the heavy cream, whisking until smooth, and cook for about 5 minutes until slightly thickened.
- Mix in the grated Parmesan cheese, thyme, kosher salt, and black pepper.
- Toss the sliced potatoes in the sauce, ensuring each is adequately coated.
- Arrange the potatoes upright in the greased baking dish, pour extra sauce over the top, and sprinkle with additional Parmesan.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 30 minutes until golden brown and bubbly.
- Let rest for 10 minutes before serving.
Notes
For extra creaminess, consider adding a splash of sour cream or cream cheese. For a crispy top, broil for the last few minutes of baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American