Garlic Parmesan Scalloped Potatoes (Printer-Friendly)
Thinly sliced potatoes baked with creamy garlic Parmesan sauce, golden and savory, perfect for any meal.
# What You’ll Need to Cook:
→ Dairy and Cream
01 -
240 ml heavy cream
02 -
120 ml whole milk
03 -
70 g freshly grated Parmesan cheese
→ Vegetables
04 -
1.2 kg Russet or Yukon Gold potatoes
05 -
3 cloves garlic, minced
→ Pantry
06 -
20 g all-purpose flour
07 -
1 teaspoon salt
08 -
0.5 teaspoon freshly ground black pepper
# Steps to Prepare:
01 -
Preheat oven to 200°C. Grease a 23×33 cm baking dish and set aside.
02 -
In a medium bowl, whisk together heavy cream, whole milk, all-purpose flour, minced garlic, salt, and black pepper until smooth.
03 -
Peel potatoes, rinse under cold water, and cut into 3 mm thick rounds using a sharp knife or mandoline slicer.
04 -
Arrange one-third of the sliced potatoes in an even layer in the baking dish. Pour one-third of the cream mixture evenly over the potatoes. Repeat this process twice, finishing with the remaining cream mixture.
05 -
Sprinkle freshly grated Parmesan cheese evenly over the final layer.
06 -
Cover the dish tightly with aluminium foil and bake for 30 minutes.
07 -
Carefully remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender and golden brown.
08 -
Remove from oven and allow to rest for 5 minutes before serving.
# Extra Cooking Tips:
01 -
Using a mandoline ensures uniformly thin potato slices for even cooking and a classic scalloped texture.