Creamy Scalloped Potatoes for Thanksgiving

What makes this creamy scalloped potatoes work?

Creamy Scalloped Potatoes serves 8 and takes 1 hour 40 minutes. The best scalloped potatoes are tender all the way through without becoming soupy. Yukon Gold potatoes hold their shape, a brief covered bake traps steam, and an uncovered finish concentrates the cream while browning the top. ^[1]

Ingredients

For 8 servings: 3 pounds Yukon Gold potatoes, scrubbed; 2 tablespoons unsalted butter; 2 garlic cloves, finely grated; 2 cups heavy cream; 1 cup whole milk; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme leaves; 3/4 cup finely grated Parmesan. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. ^[1]

Step-by-step method

1. Heat the oven to 375°F. Butter a 9-by-13-inch baking dish. Slice the potatoes 1/8 inch thick with a mandoline or sharp knife; do not rinse away the starch. ^[1]

2. Warm the butter, garlic, cream, milk, salt, pepper and thyme in a saucepan until steaming but not boiling. ^[1]

3. Layer one-third of the potatoes in the dish, spoon over one-third of the cream mixture and repeat twice. Press gently so most slices contact liquid. ^[1]

4. Cover tightly with foil and bake 45 minutes. Remove the foil, scatter Parmesan over the surface and bake 25 to 30 minutes more, until a knife slides through the center easily and the top is browned. ^[1]

5. Rest 15 minutes before serving so the sauce thickens around the slices. ^[1]

Make ahead, substitutions and storage

Assemble through the layering step, cover and refrigerate up to 24 hours; add 10 to 15 minutes to the covered bake. Gruyère may replace half the Parmesan. Cool leftovers in shallow containers within two hours, refrigerate for three to four days and reheat to 165°F. ^{[1] [2]}

Cool scalloped potatoes in shallow portions and refrigerate within two hours. Use within three to four days and reheat to 165°F. To prevent the sauce from splitting, warm the casserole covered at 325°F, then uncover for the final minutes. A splash of milk around the edges can loosen a sauce that thickened overnight. ^[2]