These creamy scalloped potatoes are rich, cheesy, and golden—perfect for Thanksgiving or any festive dinner.

Scale

5 pounds Yukon gold potatoes

2 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon all purpose flour

1 cup heavy cream

½ cup Parmesan cheese

1 teaspoon fresh thyme

½ teaspoon kosher salt

½ teaspoon black pepper

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1. Heat oven to 400°F and grease a ceramic baking dish.

2. Slice potatoes thinly using a mandolin.

3. Melt butter with garlic; whisk in flour.

4. Add cream and cook until thickened.

5. Stir in parmesan, thyme, salt, and pepper.

6. Toss potatoes in sauce and arrange in dish.

7. Pour remaining sauce on top.

8. Cover and bake 30 minutes; uncover and bake 30 more.

9. Cool 10 minutes before serving.

Store covered in the fridge up to 4 days.