Creamy Garlic Parmesan Scalloped Potatoes with a crispy, cheesy top is the best side dish to any meal!
Garlic Parmesan Scalloped Potatoes. Soft and tender, smothered and enveloped in a thick and creamy garlic sauce; layered with mozzarella cheese for a cheesy string, PLUS parmesan for added flavour, then crisped with your oven broiler or grill to get a crisp, cheesy top. 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. Or eaten. In fact, the whole family forgot about the juicy roast chicken sitting on the table to make way for this on their plates.
No heavy creams are used for this. Just a good béchamel style sauce filled with garlic flavours, then poured over and layered in between your sliced potatoes.
It doesn’t get any better!
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- 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
- 3 pounds | 1 1/2 kgs potatoes , peeled and sliced into 1/8-inch rounds
- 2 cups shredded mozzarella cheese
- 3/4 cup Parmesan cheese (freshly grated)
- 1 tablespoon fresh chives , divided
- Preheat oven to 400°F | 200°C.
- 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.
- Lightly grease a 9 x 13-inch baking pan with cooking oil spray. 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.
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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!
Karina says
Yes! The Mac and Cheese version is crazy good! I’m glad you liked it Christine!
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!
Sophia says
Hi,
I’m from the uk a dim not sure what is chicken bullion?
Thanks
Sophia X
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.
Karina says
Yes! Perfect!
Highlander says
I use a combination of yams and red potatoes.
Comes out great.
Karina says
Mary Beth, Yukon Gold are perfect for these potatoes! Definitely use those!
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!
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!