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Creamy Make-Ahead Parmesan Scalloped Potatoes

make-ahead Parmesan scalloped potatoes - featured image
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A creamy, cheesy scalloped potatoes recipe that can be prepped ahead and baked for an easy, indulgent holiday side dish with a golden Parmesan crust.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 900 g)
  • 4 tablespoons unsalted butter (60 g)
  • 1/4 cup all-purpose flour (30 g)
  • 2 cups whole milk, warmed (480 ml)
  • 3 garlic cloves, minced
  • 1 cup grated Parmesan cheese (100 g), plus extra for topping
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Pinch of ground nutmeg

Instructions

  1. Wash and peel the Yukon Gold potatoes, then slice them about 1/8-inch (3 mm) thick using a mandoline or sharp knife. Set aside.
  2. In a medium saucepan, melt 4 tablespoons (60 g) of unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
  3. Sprinkle 1/4 cup (30 g) of all-purpose flour over the butter and garlic, whisking constantly for about 2 minutes to cook out the raw flour taste.
  4. Slowly pour in 2 cups (480 ml) of warmed whole milk while whisking continuously. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes.
  5. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried), and a pinch of ground nutmeg. Then add 1 cup (100 g) grated Parmesan cheese, stirring until melted and smooth. Remove from heat.
  6. Lightly butter a 9×13 inch (23×33 cm) baking dish. Layer half of the potato slices evenly on the bottom. Pour half of the Parmesan sauce over the potatoes, spreading gently. Repeat with remaining potatoes and sauce.
  7. Sprinkle an additional 1/4 cup (25 g) of grated Parmesan cheese evenly over the top to create a golden crust while baking.
  8. If making ahead, cover the dish tightly with aluminum foil and refrigerate for up to 24 hours before baking.
  9. Preheat oven to 350°F (175°C). Bake covered with foil for 45 minutes, then remove foil and bake an additional 20-25 minutes until potatoes are tender and top is golden brown and bubbly. Total baking time about 1 hour 10 minutes.
  10. Let scalloped potatoes rest for 10-15 minutes after baking to allow sauce to thicken and flavors to meld.

Notes

Use thin, even slices (about 1/8 inch) for best texture. Whisk sauce constantly to avoid lumps and prevent scorching. Cover dish during most of baking to retain moisture, remove foil at end for a crispy top. Make ahead by assembling and refrigerating up to 24 hours before baking; add 10-15 minutes to baking time if baking from chilled. Let rest after baking to thicken sauce. For gluten-free, substitute flour with gluten-free flour or cornstarch. Dairy-free options include vegan butter and oat milk but flavor will differ.

Nutrition

Keywords: scalloped potatoes, Parmesan scalloped potatoes, make-ahead side dish, holiday sides, creamy potatoes, easy potato recipe, cheesy potatoes

Find it online: https://flurpchef.com/creamy-make-ahead-parmesan-scalloped-potatoes-recipe-for-easy-holiday-sides/