What are some common mistakes to avoid when making scalloped potatoes?

Avoid slicing too thick, rushing the sauce, or oversalting. Also, make sure to cover for the first bake to ensure tenderness.

How to know when scalloped potatoes are done?

They should be fork-tender and golden brown on top. If the fork slides through easily, they’re ready.

Cook the sauce gently, and don’t overheat the cream. Adding flour helps stabilize it.

Bake them covered first so they cook through, then uncover to get golden, crispy edges.

Creamy scalloped potatoes are rich, cheesy, and golden on top with tender layers inside—perfect for Christmas dinner and family gatherings.

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 (or 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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1. Preheat oven to 400°F and lightly grease a ceramic baking dish.

2. Slice potatoes very thinly, about 1/16-inch thick, using a mandoline or sharp knife.

3. In a pot over medium heat, melt butter with garlic until fragrant.

4. Add flour to form a roux and cook for 1–2 minutes.

5. Slowly stir in the cream and cook until thickened, around 5 minutes.

6. Mix in Parmesan, thyme, salt, and pepper until smooth. Let the sauce cool slightly.

7. Place sliced potatoes in a large bowl and coat them with the sauce.

8. Arrange potatoes upright in the baking dish and pour over any remaining sauce. Optionally sprinkle extra Parmesan on top.

9. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 30 minutes, or until potatoes are golden and tender.

10. Let rest for 10 minutes before serving.

Potatoes are stacked upright rather than layered flat, creating crispy edges and a creamy base.

You can customize the cheese or omit it entirely.

Parmesan can be swapped with Gruyere or Swiss.

Heavy cream can be replaced with whole milk or half and half.

Use kosher salt for best flavor; reduce quantity if using table salt.