Creamy scalloped potatoes baked with layers of thinly sliced Yukon Golds in a savory cream sauce, finished with a golden top — a classic and comforting Thanksgiving side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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2½ lbs Yukon Gold or Russet potatoes, thinly sliced
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2 tbsp butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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1½ cups heavy cream
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1 cup whole milk
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1½ tsp salt
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½ tsp black pepper
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1 tsp fresh thyme (or ½ tsp dried)
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¼ cup grated Parmesan (optional)
Instructions
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Preheat oven to 375°F. Grease a 9×13″ dish.
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In a saucepan, sauté onion in butter until soft. Add garlic, then flour.
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Gradually whisk in cream and milk. Simmer until slightly thickened.
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Stir in salt, pepper, and thyme. Remove from heat.
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Layer one-third of the potatoes in the dish. Pour one-third of the sauce. Repeat twice more.
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Top with Parmesan if using.
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Cover with foil and bake for 40 minutes. Uncover and bake 30–35 minutes more until golden and tender.
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Rest 10–15 minutes before serving.