Garlic Parmesan Scalloped Potatoes

These Garlic Parmesan Scalloped Potatoes are my go-to comfort food for holidays, potlucks, or whenever I want a side that feels like a centerpiece. Layers of thinly sliced potatoes are drenched in a garlicky cream sauce, then blanketed with parmesan and mozzarella. The whole thing bakes up soft and creamy, with a bubbling golden crust. A scattering of fresh chives gives a hit of brightness I especially love when this is paired with a roast or even served solo for a cheesy indulgence.

I first made these scalloped potatoes for a big family holiday dinner and every year since they are the first side dish my kids request. It never fails to turn simple potatoes into something special that rivals any steakhouse.

Ingredients

• Butter: offers richness and keeps your sauce silky always reach for unsalted to control the saltiness yourself
• Garlic: fresh cloves create a robust aroma and depth using fresh makes the biggest difference
• All-purpose flour: thickens the sauce for smooth even layers I like unbleached for a clean flavor
• Milk: go full-fat for velvet sauce but even low fat will work in a pinch
• Chicken bouillon powder or kosher salt: adds a savory punch low sodium gives you the most control
• Salt: lets you balance all the flavors flaky sea salt gives a delicate finish
• Black pepper: for a subtle kick fresh cracked is best here
• Yukon Gold or Russet potatoes: bake up soft and creamy pick firm potatoes with no green tinges for best results
• Mozzarella cheese: melts into gooey stretches choose blocks and shred yourself for a perfect melt
• Parmesan cheese: gives nutty salty layers and a crispy top always grate it fresh for the richest flavor
• Fresh chives: provide brightness chop right before topping for a burst of color and freshness

Instructions

Preheat And Prepare The Dish:

Lightly grease your chosen baking dish and turn your oven on to the correct temperature this keeps potatoes from sticking and ensures even cooking from the start

Build A Roux Base:

Melt the butter in a saucepan over medium heat then stir in the garlic just until you smell its fragrance never rushing or letting it brown next add flour and stir constantly for about two minutes to get a smooth golden paste that will guarantee your sauce thickens just right

Create The Cream Sauce:

Turn the heat to medium low and add the milk slowly just a bit at a time whisking all the while to keep it smooth let it cook gently as you whisk until the sauce thickens enough to coat the back of your spoon without leaving any lumps

Season The Sauce:

Stir chicken bouillon or salt into your sauce now taste and add extra salt or pepper if you want when the sauce feels luxuriously velvety and rich pull it from the heat

Layer The Potatoes:

Arrange half your potato slices in the bottom of your baking dish taking care that each slice lays flat for consistent tenderness

Assemble With Sauce And Cheese:

Pour half of your creamy sauce on top spreading it so it reaches every nook then sprinkle with half the mozzarella and parmesan so every bite gets cheesiness

Repeat Layers:

Top with the rest of your potato slices and add the rest of the sauce covering every layer finally add the last of your cheese over the top this double layering forms both the soft center and crisp surface

Bake Covered:

Seal the dish tightly with foil and bake for forty minutes this is where potatoes soften in the creamy steam without drying on top

Brown The Top:

Remove the foil and return the dish to the oven for about thirty more minutes until the surface is bubbling and gold if you crave extra crunch broil for one or two minutes right at the end but never leave it unattended

Garnish And Serve:

Scatter fresh chives over the hot melted cheese and serve straight from the oven while the sauce is silky and the cheese crackles

Freshly grated parmesan is the ingredient I swear by—I love how grating it right before baking perfumes the whole kitchen. Years later I still catch my kids trying to sneak bites from the crispy corners before anyone else can get to them.

Storage Tips

Keep any leftovers tightly covered in the refrigerator for up to four days. For best results reheat gently at a low oven setting or in the microwave in short bursts while covering the top to maintain creaminess. I often find the flavors get richer after sitting overnight making leftovers almost better than fresh.

Ingredient Substitutions

No Yukon Golds in the pantry Try big Russet potatoes or even waxy red potatoes just slice them as evenly as possible for the right texture. Feel free to swap in Monterey Jack or Gruyere if you want to change up the cheese. For a vegetarian option, go with a vegetable bouillon cube.

Serving Suggestions

This makes a luxurious side with any roasted meat from beef to chicken but also shines as the main event with a crisp green salad. I especially like it for Sunday brunch topped with a poached or fried egg—the creamy potatoes soak up every bite.

However you slice them these potatoes are true crowd-pleasers and sure to become a repeat request in your home. Try a batch and enjoy every golden cheesy layer!

Common Questions About Recipes

→ Which potatoes yield the creamiest texture for this dish?

Yukon Gold or Russet potatoes hold their shape yet become soft and creamy after baking, making them ideal choices.

→ How thin should potatoes be sliced for even cooking?

Slice potatoes about 1/8 to 1/4 inch thick for perfectly tender layers and uniform bake throughout the dish.

→ Can this dish be prepared in advance?

Yes, you can assemble the layers ahead and refrigerate. Bake just before serving for best results.

→ Why use both mozzarella and parmesan cheeses?

The combination delivers a luscious, melty interior with a nutty, deeply browned crust. Adjust according to taste.

→ What’s a vegetarian option to replace chicken bouillon?

Use vegetable bouillon powder or kosher salt for savory depth, making this dish fully meat-free.

→ How can I achieve an extra crisp, golden cheese topping?

Broil the finished dish for two to three minutes, watching closely to avoid burning.