Garlic Parmesan Scalloped Potatoes

There is nothing more comforting than a bubbling dish of Garlic Parmesan Scalloped Potatoes fresh from the oven. Layers of thinly sliced potatoes are blanketed in a lush garlic cream sauce and finished with a generous dusting of Parmesan. I rely on this cozy recipe for everything from Sunday dinners to holiday feasts because it always brings my family running to the table.

I remember the first snowy night I made these for my extended family. The kitchen was filled with the smell of roasted garlic and cheese, and everyone kept sneaking tastes straight from the pan.

Ingredients

• Russet or Yukon Gold potatoes: Choose firm potatoes with smooth skins for best slicing texture
• Heavy cream: Creates a rich, velvety sauce that soaks into each potato layer
• Milk: Helps lighten the sauce while keeping it creamy
• All purpose flour: Slightly thickens the sauce for a perfect texture
• Garlic: Fresh garlic gives a deeper flavor Be sure your cloves are firm and not sprouting
• Salt: Enhances all the savory notes
• Pepper: Adds gentle warmth to balance the richness
• Freshly grated Parmesan cheese: Nutty and salty richness Grind a block of Parmesan for ultimate flavor and melt

Step by Step Instructions

Prep the Oven and Dish:

Set your oven to four hundred degrees Fahrenheit. Fully grease a nine by thirteen inch baking dish so the potatoes do not stick later.

Make the Sauce:

Whisk together the heavy cream, milk, flour, minced garlic, salt, and pepper in a medium bowl. Mix well so the flour dissolves and the sauce becomes smooth.

Prepare the Potatoes:

Peel your potatoes and rinse them under cold water to remove excess starch. Slice each potato into one eighth inch rounds as evenly as possible. Using a mandolin here saves time and effort.

Layer the Potatoes:

Spread a third of your sliced potatoes in the bottom of the baking dish, overlapping slightly. Pour a third of the garlic cream sauce all over, letting it seep between the slices.

Repeat the Layers:

Add a second layer of potatoes, then more of the sauce. Make a third layer with the remaining potatoes and pour over the last of the sauce, making sure every slice is coated.

Parmesan Topping:

Evenly sprinkle the freshly grated Parmesan across the entire surface. Cover the dish tightly with foil so the potatoes steam and cook through.

Initial Bake:

Slide the dish onto the middle oven rack and bake for thirty minutes. Leave it covered so the steam softens the potatoes.

Golden Finishing Bake:

Carefully remove the foil avoid escaping steam. Return dish to oven for about twenty more minutes until the top is bubbling and the potatoes are fork tender with golden edges.

Rest and Serve:

Give the dish five minutes to rest on the counter after baking. This allows the sauce to settle and makes scooping easier.

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I have always loved using freshly grated Parmesan here. It melts beautifully and gives the most irresistible golden crust. There are memories of quiet Sunday afternoons filling the house with these savory aromas as we gathered for family dinner.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to four days. When reheating, try to add a splash of milk over the top and cover with foil to keep them from drying out. Individual portions can be microwaved if you are short on time.

Ingredient Substitutions

If you are out of Yukon Gold or Russet potatoes, red potatoes can also work in a pinch though the texture will be slightly different. Whole milk is best, but you can use two percent for a lighter result. For a nutty twist, swap in Gruyère cheese with the Parmesan.

Serving Suggestions

These scalloped potatoes are a classic side for ham, roast chicken, or beef brisket. I love them next to a fresh green salad with tangy vinaigrette or alongside simple steamed green beans. Leftovers also pair well with eggs for an indulgent brunch.

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Recipe Roots

Scalloped potatoes have roots in French gratins, though they have become a staple throughout North American kitchens. Every family puts their own spin on the dish, but the goal is always to create warm, creamy layers with a bit of golden cheese on top.

Frequently Asked Questions

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal, offering the right texture and flavor for baking.

→ Can this be prepared ahead of time?

Yes, assemble up to a day in advance. Cover and refrigerate, then bake fresh before serving.

→ Why slice the potatoes thinly?

Thin slices cook evenly, absorb the creamy sauce, and yield a tender, layered result.

→ Can I use pre-grated Parmesan cheese?

Freshly grated Parmesan melts better, but pre-grated cheese is a convenient substitute if needed.

→ What dishes pair well with this?

Serve alongside roasted meats, ham, or with a light green salad and bread for a comforting dinner.