This dreamy, creamy scalloped potato dish is layered with thinly sliced Yukon potatoes, baked in a savory, two cheese sauce and finished with a perfectly crusty top. It’s enhanced with fresh garlic and fragrant thyme, which are infused in a heavy cream sauce with parmesan and cheddar cheese.This will be the star side dish for your next Easter, Christmas or any holiday meal!
You’re going to love these scalloped potatoes! They’re so decadent, with a rich and cheesy flavor—and because they’re made with a light roux that thickens the sauce—all those potato slices will stay together when served (no more slipping and sliding around). And if you love crispy casserole edges from melted cheese, this dish is baked to perfection and will deliver the cheesy crust and edges you crave.
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Ingredients & notes
Yukon potatoes – I like Yukon potatoes for their buttery flavor and firmer texture. You can use Russets, but they break down more when cooking.
Butter and flour – Used to make a quick roux, which will thicken the cheese sauce.
Heavy cream – Makes the creamiest, dreamiest scalloped potatoes.
Garlic and fresh thyme – Provides more flavor boost.
Cheese – I use grated parmesan and cheddar cheese. They melt well and won’t overwhelm the dish with too much saltiness. For a fancier and leveled up scalloped potatoes replace the cheddar with gruyere!
Salt & pepper to taste
Instructions
Make the roux
1). Melt the butter over medium heat in a small saucepan, then add the flour and stir with a fork to make a paste.
2). Slowly whisk in the heavy cream, ensure all of the roux is incorporated.
3). Add the thyme, garlic, salt and pepper, and bring to a simmer.
4). Once the cream mixture is simmering, stir in the parmesan and cheddar, so it melts into the cream and is smooth and not clumpy.
Assemble the scalloped potatoes
5). Cut the potatoes into thin 1/16” slices with a mandolin.
6). Start layering the potatoes, overlapping a bit in a single layer, in a greased casserole dish.
7). Spoon the cheese sauce over the first layer of potatoes. Repeat with alternating potatoes and cheese sauce until potatoes and cheese are used up.
8). Top with the reserved cheese. Bake at 350 degrees Fahrenheit uncovered for 65 to 75 minutes.
Let it cool for at least 20 minutes before slicing and serving.
Pro Tips
- Thinly sliced potatoes will cook down and stick together better. The slices will compress and not slide around as much when serving.
- Making a roux with the heavy cream creates a thicker sauce to help keep the potatoes together. From my testing, simply adding the cream and cheese to the dish and baking may prevent the cheese and heavy cream from mixing together, leaving a greasy and watery texture.
- Make this dish a day ahead, just make sure to let it cool completely before wrapping and storing in the fridge, otherwise moisture will condense on the cover and ruin the caramelized cheese on top.
- To reheat leftovers, simply rebake in the oven at 350 for 35 to 45 min. Or use a toaster oven for individual slices.
Frequently Asked Questions
The potatoes may be sliced too thick, so they’re undercooked. Bake for an additional 15 minutes and then test by sliding a sharp knife into the center. There should be little to no resistance after the cheese topping is pierced.
Yes, overcooked potatoes will become too mushy with a burnt top.
To avoid a runny dish, do not soak the potatoes. Also, incorporating a roux will keep the cheese and heavy cream together, preventing the sauce from curdling or becoming runny.
Typically the potatoes are peeled for this dish.
More side dish recipes to try
Scalloped Potatoes with Heavy Cream
Equipment
- 1 casserole pan 12 by 9" or 9 by 9" dish 2 quart dish
- Mandoline slicer
- small sauce pan
Ingredients
For the roux
- 1 ½ tablespons butter
- 2 tablespoons flour
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- ½ cup parmesan cheese, grated
- ¾ cup cheddar cheese, grated
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground pepper
For the scalloped potatoes
- 3 pounds yukon potatoes, washed and peeled about 6-8 potatoes
- ¼ cup parmesan cheese, grated for the topping
- ¼ cup cheddar cheese, grated for the topping
- butter or oil to grease casserole dish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 2 quart casserole dish with butter or oil.
- Make the roux. Melt the butter in a small saucepan over medium heat. Once it’s sizzling, add the flour and stir with a fork to make a paste, then cook for another minute.
- Slowly whisk in the heavy cream, until all of the roux is incorporated, then add the thyme, garlic, salt and pepper, and bring to a light simmer, about 3 minutes.
- Once the cream mixture is simmering, stir in ½ cup of parmesan and ¾ cup of cheddar, so it melts into the cream and is smooth, about 30 seconds. Remove pan from heat.
- Use a mandoline, sharp knife, or food processor to thinly slice your potatoes to 1/16 inch thickness (about the thickness of a nickel). Transfer all of the slices into a large mixing bowl.
- Layer the sliced potatoes in the dish in an even layer, then top with some of the cheese sauce.
- Repeat with three more layers of potatoes and cheese sauce.
- Sprinkle the remaining ¼ cup of parmesan and ¼ cup of cheddar on top.
- Bake in the preheated oven for 65 to 75 minutes uncovered, until potatoes are tender with a nice crusty top.
- Let it cool for at least 20 minutes before slicing and serving.
Notes
- Baking time may vary depending on how thin your potatoes are. If potatoes are on the thicker side, add 15-20 minutes longer. Cooking times may vary, adjust accordingly.
- To prevent an overly dark crust, cover the casserole dish with foil after 45 minutes of cooking.
- Making a roux with the heavy cream creates a thicker sauce to help keep the potatoes together. From my testing, simply adding the cream and cheese to the dish and baking may prevent the cheese and heavy cream from mixing together, leaving a greasy and watery texture.
- To reheat To reheat leftovers, simply rebake in the oven at 350 for 35-45 min. Or use a toaster oven for individual slices.