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Creamy Garlic Parmesan Scalloped Potatoes

creamy garlic parmesan scalloped potatoes - featured image
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A comforting and creamy scalloped potato dish with garlic and parmesan, topped with a crispy golden crust. Perfect for family dinners and holiday gatherings.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ cups freshly grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup panko breadcrumbs
  • 2 tablespoons Parmesan cheese (for topping)
  • 1 tablespoon fresh thyme or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter your 9×13 inch baking dish and set aside.
  2. Peel and thinly slice 3 pounds of Yukon Gold or Russet potatoes into 1/8-inch slices using a mandoline or sharp knife. Soak sliced potatoes in cold water for 10 minutes to remove excess starch, then pat dry.
  3. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.
  4. Whisk in 3 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly.
  5. Gradually pour in 2 cups whole milk and 1 cup heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes.
  6. Remove from heat and stir in 1½ cups freshly grated Parmesan cheese, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Adjust seasoning to taste.
  7. Layer half the potato slices evenly in the prepared baking dish. Pour half the sauce over the potatoes, spreading gently. Repeat with remaining potatoes and sauce, pressing lightly to compact layers.
  8. Mix ½ cup panko breadcrumbs with 2 tablespoons Parmesan cheese and sprinkle evenly over the top layer of potatoes.
  9. Bake uncovered for 60-70 minutes until potatoes are tender and the top is golden and bubbly.
  10. Let rest for 10 minutes before serving. Garnish with fresh thyme or parsley if desired.

Notes

If the top browns too quickly, tent the dish loosely with foil halfway through baking. Let the dish rest for 10-15 minutes after baking to allow the sauce to set for easier slicing. Soaking potatoes removes excess starch and prevents gluey texture. Use freshly grated Parmesan for best melt and flavor. Leftovers can be stored in the fridge for up to 4 days and reheated covered in the oven.

Nutrition

Keywords: scalloped potatoes, garlic parmesan potatoes, creamy potatoes, cheesy potatoes, holiday side dish, comfort food

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