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You are here: Home / Recipes / Garlic Parmesan Scalloped Potatoes (VIDEO)

By Karina 55 Comments Filed Under: Recipes

Garlic Parmesan Scalloped Potatoes (VIDEO)

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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.

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal! | https://cafedelites.com

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.

Scalloped Potatoes | cafedelites.com

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.

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal! | https://cafedelites.com

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

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
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Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
Serves: 6 (as side dish)

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.

Notes

Adapted from my Garlic Parmesan Mac And Cheese recipe

Nutrition

Calories: 459kcal | Carbohydrates: 37g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 590mg | Potassium: 1045mg | Fiber: 4g | Sugar: 8g | Vitamin A: 870IU | Vitamin C: 22.6mg | Calcium: 584mg | Iron: 6.7mg
Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal! | https://cafedelites.com
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Reader Interactions

Comments

  1. Tami Vickery says

    August 22, 2020 at 1:12 am

    5 stars
    I always thought making this dish would be stressful but it was simple…..Delicious and full of flavor!!

    Reply
  2. Trush says

    June 12, 2020 at 8:47 pm

    Can you make these the day. before and. Cook them the next day?

    Reply
  3. Mindy Mcjunkin says

    May 25, 2020 at 3:48 am

    5 stars
    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.

    Reply
  4. Pascha says

    January 02, 2020 at 2:38 am

    Lovely recipe Karina! I used this today to make scalloped potatoes for the first time for our New Year Day Lunch and it turned out great! I added some extra dried herbs and some spring onions into the white sauce. I also coated the potatoes in some herbs and pepper and salt. I’m South Asian and we just love being a bit extra with seasoning, haha! Thank you so much. This is definitely going to be a side dish I make often. Its perfect for when you have guests over.

    Reply
  5. Dani says

    December 31, 2019 at 12:50 am

    5 stars
    Followed the recipe exactly as written and it turned out perfect. I might shredded cheddar next time!

    Reply
  6. Sebra says

    December 26, 2019 at 12:32 am

    Can this be used with smoked gouda?I have a big block of it and not sure what to do with it until I ran across this recipe. The recipe looks so good and I’m making this later for our Christmas dinner to go with a brown sugar mustard glazed ham.

    Reply
  7. Stuart says

    November 04, 2019 at 5:51 am

    Layered some seasoned browned ground beef into this recipe and it made a perfect 1 dish meal. Was excellent.

    Reply
  8. Kelly says

    October 11, 2019 at 6:30 am

    I’m so gonna add a pound of bacon to mine!

    Reply
  9. Cel says

    September 02, 2019 at 10:28 am

    Has anyone tried Heavy Cream instead?
    Because my husband have a milk tolerance. Thanks

    Reply
    • D says

      December 25, 2020 at 12:13 am

      5 stars
      Made this last night, it will be a big hit at Christmas dinner.
      Idid add onion and my motto is “when in doubt, ALWAYS add more garlic” so I did us 6 cloves rather than 4.

      Reply
  10. CraigH says

    July 17, 2019 at 9:34 am

    Recipe reads so well I had to try it. This is cruel. Wife’s on a diet. Told her she would have to exercise restraint, but I was doing this. OMG!! She served herself. Then she went back for seconds. Then she declared I’m making this for the Christmas dinner she hosts for her service sorority. Not a request, mind you, an announcement. I usually evaporate when she does this thing, but apparently I will no longer be allowed to escape. Does seem to take longer than expected. Dinner will be late is a common cry when it’s my turn in the kitchen. THIS is worth waiting for!

    Reply
  11. Ken Fletcher says

    April 24, 2019 at 2:18 am

    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

    Reply
  12. lori says

    April 21, 2019 at 2:22 am

    Hello. Can I make these the night before and cook them next day? Thanks!!

    Reply
  13. Sherilyn says

    February 22, 2019 at 11:57 am

    5 stars
    In the oven now. Smell so so good. I put onion and garlic in bechamel. Also cooking bbq chicken. Can’t wait

    Reply
  14. Christina says

    December 18, 2018 at 11:25 am

    Has anyone tried using almond milk instead?

    Reply
    • Karina says

      December 18, 2018 at 6:05 pm

      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

      Reply
  15. Chris says

    December 06, 2018 at 6:47 am

    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.

    Reply
    • Karina says

      December 06, 2018 at 10:06 pm

      Yes, to both of those questions. That sounds great! Let me know how they turn out! XO

      Reply
  16. Kristina says

    November 24, 2018 at 7:14 am

    I’m just curious if I should use salted butter or unsalted butter.

    Reply
    • Karina says

      November 24, 2018 at 7:48 pm

      I prefer unsalted butter. Enjoy your potatoes! XO

      Reply
  17. Linnea says

    November 08, 2018 at 10:49 am

    5 stars
    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.

    Reply
  18. Deb says

    October 26, 2018 at 12:26 pm

    Have you tried this recipe in a crockpot? Wanted to take to a retirement party.

    Reply
    • Karina says

      October 26, 2018 at 7:16 pm

      I have not! Let me know how it turns out!! XO

      Reply
  19. Britani says

    October 19, 2018 at 9:48 am

    This is in the oven as we speak. I sprinkled a little Mexican cheese on one half just to see ??‍♀️

    Reply
    • Karina says

      October 22, 2018 at 1:19 pm

      That sounds fun! Let me know how it turns out! XO

      Reply
  20. Faith says

    June 14, 2018 at 7:08 am

    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!

    Reply
    • Karina says

      June 14, 2018 at 7:49 am

      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

      Reply
  21. Kait says

    February 20, 2018 at 8:04 am

    5 stars
    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!

    Reply
  22. Marla Brennan says

    January 06, 2018 at 1:43 am

    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!! 🙂

    Reply
  23. Caroline says

    December 26, 2017 at 2:48 pm

    5 stars
    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!

    Reply
  24. Betty Richburg says

    December 22, 2017 at 3:26 am

    5 stars
    I will be making this as well as the chicken, they both look delicious thanks for the recipes.

    Reply
    • Karina says

      December 22, 2017 at 10:06 am

      You’re welcome Betty!

      Reply
  25. Amber says

    December 07, 2017 at 12:56 pm

    5 stars
    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.

    Reply
  26. Elena Marshall says

    November 23, 2017 at 9:43 am

    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?

    Reply
  27. Sofia says

    September 22, 2017 at 6:07 am

    5 stars
    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?

    Reply
  28. Ashley says

    April 16, 2017 at 1:29 pm

    Do you think you can make this in a crock pot?

    Reply
  29. Sara says

    April 16, 2017 at 8:59 am

    I am also wondering if these could be prepped ahead of time, either the night before or the morning of?

    Thanks!
    Sara

    Reply
  30. Karen M. says

    April 16, 2017 at 4:54 am

    5 stars
    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!

    Reply
  31. Sherry says

    March 20, 2017 at 11:55 pm

    Can you put this together ahead of time (the day before) and bake when needed?
    Thank you,

    Reply
  32. Inna says

    March 15, 2017 at 9:09 am

    5 stars
    This was delicious! Thanks for sharing!

    Reply
  33. Inna says

    March 15, 2017 at 9:08 am

    5 stars
    This was delicious!

    Reply
  34. Kelly says

    March 08, 2017 at 4:12 pm

    Can you make these ahead of time and freeze them?

    Reply
  35. Rachel D says

    February 22, 2017 at 1:34 pm

    Have you tried freezing these and baking later? I’m meal prepping for maternity leave!

    Reply
  36. Christine Titus says

    February 15, 2017 at 1:59 am

    5 stars
    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!

    Reply
    • Karina says

      February 15, 2017 at 8:52 am

      Yes! The Mac and Cheese version is crazy good! I’m glad you liked it Christine!

      Reply
  37. Sophia says

    January 19, 2017 at 12:20 am

    Hi,

    I’m from the uk a dim not sure what is chicken bullion?

    Thanks
    Sophia X

    Reply
    • Ernie says

      November 25, 2018 at 11:16 am

      5 stars
      After living in Australia for many years, and they are very similar to the UK, its the same as chicken stock powder.

      Reply
  38. Lois says

    January 10, 2017 at 10:41 am

    5 stars
    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.

    Reply
  39. Highlander says

    December 23, 2016 at 2:43 am

    I use a combination of yams and red potatoes.
    Comes out great.

    Reply
    • Karina says

      December 23, 2016 at 2:49 am

      Yes! Perfect!

      Reply
  40. Mary beth says

    December 23, 2016 at 1:09 am

    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!

    Reply
    • Karina says

      December 23, 2016 at 2:33 am

      Mary Beth, Yukon Gold are perfect for these potatoes! Definitely use those!

      Reply
  41. Atasteoftori says

    December 22, 2016 at 10:28 pm

    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!

    Reply
  42. LaRue Mitchell says

    December 22, 2016 at 10:08 pm

    This sounds and looks delicious, thanks for sharing.

    Reply
  43. Ruby & Cake says

    December 22, 2016 at 4:02 pm

    5 stars
    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!

    Reply

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