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 1/8- and 1/4-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 — have the most starch and make the creamiest sauce.
- Yukon Golds — hold their shape a little better through baking.
WATCH US MAKE Scalloped Potatoes (VIDEO) 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 minced garlic (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 bullion powder (or Kosher salt)
- Salt to taste
- 1/2 teaspoon black pepper
- 2 1/2 pounds (1 kg) Yukon Gold potatoes (or Russets) peeled and sliced into 1/8-inch - 1/4-inch rounds
- 2 cups shredded mozzarella cheese
- 3/4 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.
Ken Fletcher says
Karina
I’ve been using your recipes for the past year! I must say they are absolutely delicious and make preparing meals fun and exciting. Please keep sending recipes and I promise to try them.
Thank you!
Ken
Christina says
Has anyone tried using almond milk instead?
Karina says
Christina!
Almond milk should work out just fine. It may alter the taste a little but should still taste great! Thanks for following along with me! xo
Chris says
Can you cook this at a lower temperature? If not can you make ahead and reheat at a lower temperature? It looks delicious. Thank you.
Karina says
Yes, to both of those questions. That sounds great! Let me know how they turn out! XO
Kristina says
I’m just curious if I should use salted butter or unsalted butter.
Karina says
I prefer unsalted butter. Enjoy your potatoes! XO
Linnea says
These were awesome. I made them for dinner tonight. The recipe is a keeper. Took me longer than 15 minutes, but were worth the trouble.
Deb says
Have you tried this recipe in a crockpot? Wanted to take to a retirement party.
Karina says
I have not! Let me know how it turns out!! XO
Britani says
This is in the oven as we speak. I sprinkled a little Mexican cheese on one half just to see ??♀️
Karina says
That sounds fun! Let me know how it turns out! XO
Faith says
Omg wherrrree did this recipe go???!!! Does anyone have it? I did not write it down (big mistake) and trusted my Pinterest to save it. If anyone has it, I’d be very grateful!
Karina says
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Kait says
One word- DELICIOUS!!!!!!!!!! I tried this last night with dinner and it was a hit, my husband LOVED it! I felt like a genius all day! Thanks, Karina!
Marla Brennan says
My twelve year old daughter made this with just a little guidance. She left the peels on the potatoes sliced them, then precooked them in a bowl in the microwave until about halfway done. Then layered according to the recipe. She also sauteed a medium, diced onion before the garlic and added about 2 cups diced ham between the layers. Everyone loved them!! DELICIOUS!! 🙂
Caroline says
Made them for Christmas Eve. I did onions and 1t of minced garlic. I also used Yukon Gold potatoes and a bit less cheese. They were so good, my mom asked me to share the recipe with her; which may be a first!
Betty Richburg says
I will be making this as well as the chicken, they both look delicious thanks for the recipes.
Karina says
You’re welcome Betty!
Amber says
I Love scalloped potatoes, but hate how long they take to cook. I Diced the potatoes and boiled them in salt water until almost done. This cut the cooking time to about 20 minutes! Also added diced onions to the butter garlic sauté and it was great.
Elena Marshall says
Im in a dilemma! Im cooking this for thanksgiving but I’m making 12 servers which is double the original amount for the recipe. How much more time should I add on for the potatoes to be thoroughly cooked?
Sofia says
Hello,
O.M.G this came out GREAT!! Love, love LOVE it!!! I’m wondering if we can prepared this ahead of time? Maybe the night before?
Ashley says
Do you think you can make this in a crock pot?
Sara says
I am also wondering if these could be prepped ahead of time, either the night before or the morning of?
Thanks!
Sara
Karen M. says
These are delicious! I halved the recipe ( just me and my husband). And we still ate for two days. Very good reheated. Going to make go Easter. Thank you for great recipe!
Sherry says
Can you put this together ahead of time (the day before) and bake when needed?
Thank you,
Inna says
This was delicious! Thanks for sharing!
Inna says
This was delicious!
Kelly says
Can you make these ahead of time and freeze them?
Rachel D says
Have you tried freezing these and baking later? I’m meal prepping for maternity leave!
Christine Titus says
I served these to go along with my husband’s wonderful grilled steaks. It turned out very delicious. It takes some time to put together so this is not a quick dish. I also had to bake it a lot longer than the recipe said, and I’m not sure why, but next time I will start this a lot earlier than I did. It is delicious and great for special occasions or company. Now I’ve got to try the Mac & Cheese version!
Karina says
Yes! The Mac and Cheese version is crazy good! I’m glad you liked it Christine!
Sophia says
Hi,
I’m from the uk a dim not sure what is chicken bullion?
Thanks
Sophia X
Ernie says
After living in Australia for many years, and they are very similar to the UK, its the same as chicken stock powder.
Lois says
Just made these tonight. This will be one of my go to recipes. A big hit with the whole family. Thanks for a great recipe.
Highlander says
I use a combination of yams and red potatoes.
Comes out great.
Karina says
Yes! Perfect!
Mary beth says
Just wondering what type of potatoes you used with the great results? I was thinking Yukon gold. But, want to use the kind you’re review was based on for Christmas dinner. Thank you!
Karina says
Mary Beth, Yukon Gold are perfect for these potatoes! Definitely use those!
Atasteoftori says
This looks so great. I will definitely try. You sure don’t disappoint! I have tried about 3-4 of your recipes and all have been awesome and will definitely use again!thanks for posting!
LaRue Mitchell says
This sounds and looks delicious, thanks for sharing.
Ruby & Cake says
Oh my cheese! This looks so goooooood. I have bookmarked it to make for my family christmas get together. I want this in and around my face right now!