Go Back
- 4 large Yukon Gold potatoes, thinly sliced (about 1/8 inch thick) - 2 cups heavy cream - 1 cup shredded sharp cheddar cheese - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon butter (for greasing the dish) - Optional: Fresh chives, finely chopped for garnish I love using Yukon Gold potatoes because they have a creamy texture. If you can't find them, try using Russet potatoes instead. They will work well, but the texture will be a bit different. For the cream, heavy cream gives a rich taste. If you want a lighter option, you can use half-and-half. Just keep in mind it may not be as rich. If you want a twist, swap the cheddar cheese for Gruyère or mozzarella. These cheeses melt well and add unique flavor. For garlic, you can use garlic powder if you're in a pinch. Just use about 1 teaspoon. Instead of fresh thyme, dried thyme works fine but use less. Dried herbs are stronger, so use only 1 teaspoon instead of 1 tablespoon. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key for even cooking. While the oven warms up, grease a 2-quart baking dish with butter. Use enough butter to coat all sides. This helps the potatoes not stick. In a medium saucepan, mix the heavy cream, minced garlic, fresh thyme, salt, and black pepper. Heat the mixture on medium. Stir it often. Watch for small bubbles to form. This means it is simmering. Once it simmers, take it off the heat. You don’t want it to boil. Now, start layering! Place half of the sliced potatoes in the greased dish. Overlap the slices slightly. This helps them cook well. Pour half of the cream mixture over the first layer. Spread it evenly. Then, sprinkle half of the cheddar and Parmesan cheeses on top. Next, repeat the layering. Add the rest of the potato slices on top. Pour the remaining cream mixture over them. Finish with the rest of the cheeses. This creates a rich and creamy dish. Cover the dish tightly with aluminum foil. This helps steam the potatoes. Place it in the preheated oven and bake for 45 minutes. After 45 minutes, carefully remove the foil. This allows the top to crisp. Bake it uncovered for another 30 minutes. The potatoes should be fork-tender. You want the top to be golden brown and bubbly. When baked, take the dish out of the oven. Let it cool for 5-10 minutes. This resting time helps the layers set. It makes slicing easier. For a fresh touch, sprinkle finely chopped chives on top. This adds color and flavor. Serve the potatoes warm and enjoy each delicious bite! To make the cream mixture rich and smooth, use heavy cream. Heat it gently with garlic and thyme. Stir often to avoid burning. Once it simmers, take it off the heat. This step keeps the flavor fresh. Mix well to blend all the ingredients. A well-made cream ensures your potatoes soak up the taste. Slice your Yukon Gold potatoes evenly. Aim for about 1/8 inch thick. This way, they cook at the same time. Layer them in your baking dish, slightly overlapping each slice. This helps them cook evenly and prevents any slices from being too firm. Make sure to coat each layer with cream for better flavor and texture. To get that perfect golden crust, cover your dish with foil at first. This traps steam and helps the potatoes cook. After 45 minutes, remove the foil. Bake for an extra 30 minutes to crisp the top. Keep an eye on it to prevent burning. The goal is a bubbly, golden finish that looks inviting. Pro Tips Choose the Right Potatoes: Yukon Gold potatoes are ideal for scalloped potatoes due to their creamy texture and buttery flavor. They hold their shape well while cooking. Layer Wisely: Ensure that each layer of potatoes is evenly coated with the cream mixture and cheese. This helps achieve a creamy texture throughout the dish. Experiment with Cheese: While cheddar and Parmesan are classic choices, feel free to mix in other cheeses like Gruyère or Fontina for a unique flavor profile. Rest Before Serving: Allow the scalloped potatoes to rest for 5-10 minutes after baking. This helps the layers set and makes it easier to cut into neat slices. {{image_4}} You can add veggies to your golden scalloped potatoes for more flavor and color. Try thinly sliced onions or bell peppers. Spinach or kale can also work well. These greens add a nice touch and boost the nutrition. Just remember to layer them between the potatoes and cream. This way, they cook well and blend with the dish. Switching up the cheese can change the taste a lot. You can use gouda, fontina, or even mozzarella. Each cheese brings its own flavor and meltiness. If you love a sharp taste, try more cheddar. For a creamy touch, add brie or cream cheese. Mix and match to find your favorite combo! If you want to make a lighter version, you can swap heavy cream for milk or a plant-based cream. Almond or coconut milk is a great choice. These options cut down on calories but still keep it creamy. You can even mix in some vegetable broth for extra flavor. Adjust the seasonings to balance the taste. To store your Golden Scalloped Potatoes, let them cool first. Once cool, place them in an airtight container. They will stay fresh in the fridge for up to three days. If you want to keep them longer, consider freezing. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Transfer the potatoes to an oven-safe dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can uncover them for the last five minutes to re-crisp the top. For freezing, slice the potatoes and assemble the dish without baking. Wrap it tightly in plastic wrap and then in foil. This way, it can last up to three months in the freezer. When you are ready to bake, let the dish thaw in the fridge overnight. Then bake as directed, adding a little extra time if needed. Yes, you can prepare Golden Scalloped Potatoes ahead. Just make the dish up to the baking step. Cover it tightly and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temperature for about 30 minutes before baking. This helps the dish cook evenly and taste fresh. To stop the potatoes from browning, you can soak them in cold water. This keeps the potatoes moist and prevents oxidation. Another option is to add lemon juice to the water. Just be sure to drain them before you layer them in your dish. Yes, you can use different cheeses. Try Gruyère for a nutty flavor or mozzarella for a creamy texture. Mix and match cheeses to find your favorite blend. Just keep an eye on the flavors so they work well together. Golden Scalloped Potatoes pair well with many dishes. Serve them with roasted chicken for a family meal. They also go great with grilled veggies for a lighter option. For a special touch, add a fresh salad on the side for crunch and color. This guide covered key steps to make delicious Golden Scalloped Potatoes. We explored essential ingredients, step-by-step instructions, and helpful tips to perfect your dish. I shared variations to cater to your taste, plus storage tips for leftovers. Keep these insights in mind as you cook. With a little practice, you'll impress everyone with your gourmet skills. Enjoy the journey of creating this classic dish, and savor every bite!

Golden Scalloped Potatoes

A rich and creamy potato dish layered with cheese and herbs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large Yukon Gold potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon butter (for greasing the dish)
  • to taste Fresh chives, finely chopped for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish with butter.
  • In a medium saucepan, combine heavy cream, minced garlic, fresh thyme leaves, salt, and black pepper. Heat over medium until it simmers, then remove from heat.
  • Layer half of the sliced potatoes in the greased baking dish, slightly overlapping. Pour half of the cream mixture over the potatoes and sprinkle half of both cheeses on top.
  • Repeat with the remaining potato slices, cream mixture, and cheeses.
  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Remove the foil and bake uncovered for an additional 30 minutes, until the potatoes are fork-tender and the top is golden brown.
  • Let the dish cool for 5-10 minutes before slicing.
  • Garnish with finely chopped fresh chives before serving.

Notes

For a rustic presentation, serve directly in the baking dish.
Keyword baked, cheese, potatoes, scalloped