Scalloped Potatoes with a crispy, cheesy top is the best side dish to any meal!
Deliciously cheesy scalloped potatoes are full of garlic flavour and parmesan cheese! Soft and tender potatoes smothered and enveloped in a thick and creamy garlic sauce, layered with mozzarella cheese for a cheesy string then crisped with your oven broiler or grill to get a crispy, cheesy top layer.
SCALLOPED POTATOES
There are scalloped potatoes…and then there are SCALLOPED POTATOES. The kind that are so addictive, you can eat maybe half the pan in one sitting, because in that moment, meat becomes overrated.
With the insane chaos this Garlic Parmesan Mac And Cheese is causing, I thought, for one moment, what would potatoes replacing pasta be like. Well…let me just say….these potatoes are the best scalloped potatoes we’ve ever made.
The whole family forgot about the juicy roast chicken sitting on the table to make way for this on their plates.
HOW TO MAKE SCALLOPED POTATOES
Peel and slice potatoes to between ⅛- and ¼-inch-thick for the best results and even cooking. Use a mandolin for even slicing if you have one! Once you have your potatoes ready, start on your sauce.
SAUCE FOR SCALLOPED POTATOES
No heavy creams are used for this. Just a good roux or béchamel style white sauce filled with garlic flavours, then poured over and layered in between your sliced potatoes. Don’t let the sauce intimidate you! It’s so easy:
Sauté garlic in butter
Whisk in flour
Gradually add milk
If you’re not comfortable making a white sauce, you can use about 4 cups of heavy or thickened cream to replace it.
ASSEMBLE
Layer potatoes, sauce and cheese in baking dish.
Cover tightly with aluminium foil and bake — we cover the dish to allow steam to cook the potatoes through.
For a golden top, broil (or grill) on medium heat for 2-3 minutes until cheese is bubbling and golden.
BEST POTATOES FOR SCALLOPED POTATOES?
Starchy potatoes work best for scalloped potatoes. The starch content helps the cream to thicken up and create a perfect creamy sauce during the cooking process. Two types work exceptionally well for this recipe:
- Russet potatoes —Â have the most starch and make the creamiest sauce.
- Yukon Golds — hold their shape a little better through baking.
WATCH US MAKEÂ Scalloped Potatoes (VIDEO)Â RIGHT HERE!
It doesn’t get any better!
Looking for more potato recipes? Try these!
Easy Creamy Mashed Potatoes
Browned Butter Parmesan Roasted Potatoes
Crispy Smashed Potatoes
Garlic Parmesan Scalloped Potatoes
Ingredients
- 4 tablespoons butter
- 1 tablespoon garlic minced or 4 large garlic cloves, minced
- 4 tablespoons all-purpose or plain flour
- 4 cups milk skim, 2% or full fat - more if needed
- 1 teaspoon chicken bouillon powder or Kosher salt
- 1 pinch salt to taste
- ½ teaspoon black pepper
- 2 ½ pounds Yukon Gold potatoes or Russets, peeled and sliced into ⅛-inch - ¼-inch rounds
- 2 cups shredded mozzarella cheese
- ¾ cup parmesan cheese freshly grated
- 1 tablespoon fresh chives divided
Instructions
- Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
- Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
- Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
- Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
- Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
- Garnish with chives. Serve warm.
Nicole says
The sauce is AMAZING to use for Mac and cheese, as well! 🤤
Cori says
My whole family went back for seconds and it was just as good heated up the second day! 6/5!! Loved it and will add it to the recipe book for it to be enjoyed for years to come 💕
David H Currier says
Excellent and quite easy, though I have a rule to never use recipes with the word easy in the title! I’ve made this three times. Most recently, I used fresh Mozzarella cheese and I recommend against it. It’s a pain to shred, and it’s too wet for this dish. You end up with boiled potatoes – though it still tastes great. I used the “Better than Bullion” paste – about a teaspoon. Definitely use salt, at least 1/2 maybe 3/4 teaspoon. I served with grilled Greek lamb chops. Guests loved it.
Tami Vickery says
I always thought making this dish would be stressful but it was simple…..Delicious and full of flavor!!
Trush says
Can you make these the day. before and. Cook them the next day?
Mindy Mcjunkin says
Absolutely amazing!! I made a few adjustments by adding a small white onion cut into rings in with potatoes, and when it was finished cooking I topped it off with crispy bacon. It was so delicious. Tastes almost like a loaded potato, but your sauce made it even better. Will definitely be making again.