1. Can I make creamy scalloped potatoes ahead of time?

Yes, you can prepare creamy scalloped potatoes a day or two ahead of time. Simply assemble the dish, cover it, and refrigerate it until you’re ready to bake. When you're ready to serve, let the dish come to room temperature for about 30 minutes, then bake as directed.

2. Can I use different types of potatoes for this recipe?

While Yukon gold and red potatoes are recommended for their waxy texture and ability to hold their shape, you can also experiment with other varieties like fingerling or new potatoes. Just make sure they’re not too starchy, as this can lead to a mushy texture.

3. How long do leftovers of creamy scalloped potatoes last?

Leftover creamy scalloped potatoes can be stored in the refrigerator for up to 4 days. For reheating, you can either use the microwave for individual servings or reheat the entire dish in the oven at 350°F for about 20 minutes.

4. Can I freeze creamy scalloped potatoes?

Yes, creamy scalloped potatoes can be frozen. Allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil and placing them in an airtight container. They can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through

Creamy Scalloped Potatoes – Easy Recipe for Creamy, Crispy Potatoes

Name: Creamy Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 5 pounds Yukon gold potatoes; 2 tablespoons unsalted butter; 2 cloves garlic, minced or pressed; 1 tablespoon all-purpose flour; 1 cup heavy cream (substitute whole milk or half and half); ½ cup Parmesan cheese (optional); 1 teaspoon fresh thyme; ½ teaspoon kosher salt; ½ teaspoon black pepper

Description

These creamy scalloped potatoes have a rich, cheesy sauce and crispy golden edges. Perfect as a side dish for holiday meals or paired with roast chicken or sous vide steak.

Ingredients

Scale

5 pounds Yukon gold potatoes
2 tablespoons unsalted butter
2 cloves garlic, minced or pressed
1 tablespoon all-purpose flour
1 cup heavy cream (substitute whole milk or half and half)
½ cup Parmesan cheese (optional)
1 teaspoon fresh thyme
½ teaspoon kosher salt
½ teaspoon black pepper

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease a medium-sized baking dish.
Slice the potatoes as thinly as possible, about 1/16-inch thick using a mandolin or a sharp knife.
In a large pot, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in flour and cook for 1-2 minutes to create a roux.
Gradually pour in the heavy cream, stirring constantly, and cook until the sauce thickens, about 5 minutes.
Stir in Parmesan, thyme, salt, and pepper until fully incorporated. Remove from heat and let it cool slightly.
Place sliced potatoes in a large mixing bowl and pour the sauce over them. Toss gently to coat the potatoes with the sauce.
Arrange the potato slices upright in the greased baking dish. Pour any remaining sauce over the top and sprinkle extra Parmesan, if desired.
Tent the dish with aluminum foil and bake at 400°F for 30 minutes. Remove the foil and bake for another 30 minutes or until golden brown and cooked through.
Let the dish cool for 10 minutes before serving.

Notes

For crispy edges, stack the potatoes upright so the edges get nice and crispy while the bottom stays creamy.
You can prepare the dish ahead of time by assembling it and refrigerating it. Just bake it when you’re ready to serve.
If you don’t have Yukon gold potatoes, you can also use red potatoes, but avoid using russet potatoes as they may become mushy.
To make this dish lighter, substitute half and half or whole milk for the heavy cream.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American, French

Nutrition

Serving Size: 1 serving
Calories: 376 kcal
Sugar: 2g
Sodium: 274mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 6g
Protein: 9g
Cholesterol: 53mg