Ingredients
- 2 lbs Yukon Gold potatoes, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
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Preheat your oven to 375°F (190°C).
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In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
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Stir in all-purpose flour to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
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Gradually whisk in milk, stirring constantly to avoid lumps.
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Continue to whisk until the mixture thickens.
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Stir in dried thyme, salt, and black pepper.
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Add grated Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
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In a greased baking dish, layer thinly sliced potatoes.
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Pour a portion of the creamy garlic and Parmesan sauce over the potatoes.
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Repeat the layering process until all the potatoes and sauce are used, finishing with a layer of sauce on top.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
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Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.
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Let it cool for a few minutes before serving.
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Garnish with fresh parsley.
Serve these Creamy Scalloped Potatoes as a delectable and indulgent side dish!
