Creamy Scalloped Potatoes with Thyme
These creamy scalloped potatoes with thyme are covered in shredded cheddar. parmesan, and topped with a decadent heavy cream sauce. It is the perfect compliment to any meal and makes enough to feed a crowd.
what are scalloped potatoes?
I used to think that the term “scalloped” referred to the cut of the potatoes, but it doesn’t. Scalloped potatoes are potatoes that are sliced thinly and baked in a sauce made of cream infused with herbs and spices. This dish could also be called Potatoes Au Gratin because it is topped with cheese rather than simply baked with cream. But whatever you call them, these creamy scalloped potatoes with thyme will be your new favorite! They have a fancy feel to them and definitely fit in nicely on a holiday table. But we love them so much, I often serve them for Sunday lunch.
Ingredients for creamy Scalloped potatoes with thyme
The ingredient list is pretty simple. In fact, you may have everything you need in the pantry right now to get started! You’ll need:
- 4 lbs Russet or Yukon Gold Potatoes
- 4 Tbsp Unsalted Butter
- 1/2 Cup Diced Yellow Onion
- 3/4 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 2 Tbsp Fresh Thyme or 2 tsp Dried Thyme
- 1/4 Cup All Purpose Flour
- 2 Cups Chicken Broth
- 2 Cups Heavy Cream
- Salt to Taste
- 2 1/4 Cup Shredded Cheddar Cheese
- 1/2 Cup Parmesan Cheese
Substitutions
You can use Russet Potatoes or Yukon Gold Potatoes for this recipe, but other varieties such as Red Potatoes and Fingerling Potatoes will NOT work because they won’t get tender enough when baked.
The Heavy cream CAN be subbed out for milk, half and half, or a milk alternative. But a sub with less fat content will produce a less creamy end result.
You can use shredded or grated parmesan cheese instead of shaker parmesan.
How to make creamy scalloped potatoes with thyme
It’s really simple to throw together this potato casserole.
- First you will just need to slice all your potatoes really thin – around 1/8 inch thick and line them into your baking dish.
- Then, make your Béchamel Sauce. This is a simple sauce made from butter and cream.
- Pour the Béchamel over the potatoes and top them with Shredded Cheese and Parmesan
- Cover tightly with foil and bake 40 minutes @ 375
- Uncover and let bake another 30 minutes
To make ahead
This dish can be made ahead to save time! To do this, simply bake as instructed, let it cool completely on the counter, then cover it tightly with foil and refrigerate overnight. On the day of, take it out of the fridge and let it sit on the counter for 30 minutes. (Don’t place a cold casserole dish in a hot oven!) Then, leave covered and heat at 350 degrees for 30 minutes, or until warm and bubbly!
creamy Scalloped potatoes faq
Can I sub milk for the heavy cream?
You can! You can do any combination of cream, half and half, milk, or milk alternative. However, the potatoes are MOST creamy and rich with the heavy cream and the sauce will be thinner with a lower fat liquid.
Can I Omit the thyme?
You can omit the thyme and still get a great potato casserole, but the thyme is really the star of the show. If you don’t want such a strong flavor you could half the amount called for in the recipe. But the thyme is what gives this such an earthy and delicious flavor!
Can I make these Gluten Free?
Absolutely! You can just sub your favorite gluten free All Purpose flour in place of the regular All Purpose when making the sauce. I like using Bob’s Red Mill Gluten Free 1- to- 1. You could also use Tapioca Starch as a 1- to-1 replacement for flour.
Did you make it? Let me know by leaving a review below or tagging me with a pic on instagram @good.to.gather
Scalloped Potatoes with Thyme
Ingredients
- 4 lbs Russet or Yukon Gold Potatoes
- 4 Tbsp Butter
- 1/2 Cup Yellow Onion diced
- 1/4 Cup Flour
- 2 Cups Chicken Broth
- 2 Cups Heavy Cream
- 2 Tbsp Fresh Thyme or 2 tsp Dried Thyme
- 1/4 tsp Pepper
- 1 pinch Salt to taste
- 3/4 tsp Garlic Powder
- 2 1/4 Cups Shredded Cheddar
- 1/2 Cup Parmesan Cheese
Instructions
- Preheat the oven to 400 degrees. Wash and peel your potatoes and then slice them into rounds about 1/8 of an inch thick. Line them in your baking dish and gently fan open some of the potatoes so that sauce can get between the layers.4 lbs Russet or Yukon Gold Potatoes
- In a medium saucepan, melt your butter on medium heat. Then, add onions and sauté until golden brown.4 Tbsp Butter, 1/2 Cup Yellow Onion
- Once your onions are browned, add in your flour. Stir quickly and make sure it is thoroughly mixed in. Turn the heat down to low.1/4 Cup Flour
- Next, add your chicken broth in slowly, mixing together well. The sauce will be thick. Then, add your heavy cream in slowly.2 Cups Chicken Broth, 2 Cups Heavy Cream
- Once all the cream is incorporated, add in your seasonings.2 Tbsp Fresh Thyme, 1/4 tsp Pepper, 3/4 tsp Garlic Powder, 1 pinch Salt
- Pour the finished cream sauce over the sliced potatoes, making sure to cover all of them.
- Sprinkle Cheddar and Parmesan evenly on top.2 1/4 Cups Shredded Cheddar, 1/2 Cup Parmesan Cheese
- Wrap tightly in aluminum foil and bake in the preheated oven for 40 minutes covered.
- Remove the foil and bake for another 30 minutes, or until the potatoes are fork tender. Serve Warm
Can I melt the cheese into the cream sauce instead of using it as a topping? Or at least part of it?
I would think you could safely do half of the cheese melted in. If you did all of it, it might end up too thick… if you try it, please report back and let me know if it works!
Delicious and easy to make…first time ever making these…
Taste is delicious, but there’s unfortunately no temperature to set this dish at. I did 350 for the states time since that is stated in the “make ahead” directions. Took an additional 25 minutes to cook completely beyond the hour and ten minute stated time. Maybe I needed a higher degree?
Thank you for your patience! I’m so glad you enjoyed the taste. I’m sorry about the missing oven temp! I’ve updated the recipe card. In the future, set the oven to preheat at 375 and it should bake perfectly!