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Parmesan Scalloped Potatoes with a crispy, golden top are the ultimate side dish for any meal.
These indulgent, cheesy potatoes are packed with garlic flavor and plenty of parmesan cheese. Each tender slice is layered in a rich, creamy garlic sauce with melty mozzarella, then broiled to perfection for that irresistibly crisp and bubbly top. Wondering what to serve them with? Try them alongside Grilled Lobster Tails—garlic butter and creamy potatoes are a match made in flavor heaven.
What Makes These Scalloped Potatoes Work
It all comes down to the layers—thinly sliced potatoes baked in a luscious garlic cream sauce, with parmesan and mozzarella melted into every bite. The parmesan adds that bold, salty richness while the mozzarella gives you those melty, stretchy cheese pulls we all love.
But the real magic happens under the broiler. That final blast of heat gives you a golden, bubbly crust that’s crisp on top and creamy underneath. These Parmesan Scalloped Potatoes are the kind of side dish that steal the spotlight from the main course—and nobody’s complaining.
What Goes Into These Scalloped Potatoes
These Parmesan Scalloped Potatoes are creamy, cheesy, and full of savory garlic flavor. Here’s what you’ll need to make them extra irresistible:
- Yukon Gold Potatoes: Tender and buttery, these potatoes hold their shape beautifully and soak up all that luscious cream sauce.
- Garlic: Freshly minced garlic infuses the dish with rich, savory depth that pairs perfectly with the creamy base.
- Parmesan Cheese: Freshly grated parmesan adds a bold, salty kick that enhances the flavor of every layer.
- Milk: Whole milk gives the sauce its creamy consistency, though 2% or skim can be used if preferred.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Scalloped Potatoes
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking oil spray. Set it aside while you prepare the sauce.
- Start the Garlic Roux: In a pot, melt butter over medium heat. Add the garlic and sauté until fragrant, then whisk in the flour and cook while stirring for 2 minutes.
- Make the Cream Sauce: Reduce the heat to low. Gradually whisk in the milk, about ¼ cup at a time, whisking between each addition until smooth. Bring to a gentle boil and cook until slightly thickened.
- Season the Sauce: Stir in the chicken bouillon powder, a pinch of salt (if needed), and black pepper. Once well combined and thickened, remove the sauce from the heat and set it aside.
- Layer the First Half: Arrange half of the potatoes evenly across the bottom of your baking dish. Pour over half of the cream sauce, then sprinkle with half the mozzarella and half the parmesan.
- Layer the Second Half: Top with the remaining potatoes, followed by the rest of the cream sauce. Finish by sprinkling over the remaining mozzarella and parmesan cheeses.
- Bake Until Tender and Golden: Cover the dish tightly with foil and bake for 40 minutes, or until the potatoes are fork-tender. Remove the foil and continue baking for another 30 minutes until bubbling and golden.
- Broil and Garnish: Broil for 2–3 minutes to crisp the cheesy top, watching closely so it doesn’t burn. Garnish with fresh chives and serve warm.
Parmesan Scalloped Potatoes are rich and creamy, making them perfect with something buttery or savory. They’re especially delicious with Grilled Lobster Tails or a classic Meatloaf for a comforting combo.
For something lighter, try them with Garlic Butter Salmon—the crisp potato top is a great contrast to the flaky fish. However you serve them, this side dish always steals the show.
Recipe FAQ’s
Yukon Golds or Russets work best. Yukon Golds hold their shape and stay creamy, while Russets give a softer, fluffier texture.
You can, but freshly grated cheese melts better and gives a smoother, richer sauce. Pre-shredded cheese often contains anti-caking agents that affect texture.
A mandoline slicer is the easiest way to get uniform 1/8 to 1/4-inch slices. Even slicing ensures the potatoes cook evenly throughout.
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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
- 1/2 teaspoon black pepper
- 2 1/2 pounds 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
- Prep the Oven and Pan: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking oil spray. Set it aside while you prepare the sauce.
- Start the Garlic Roux: In a pot, melt butter over medium heat. Add the garlic and sauté until fragrant, then whisk in the flour and cook while stirring for 2 minutes.
- Make the Cream Sauce: Reduce the heat to low. Gradually whisk in the milk, about ¼ cup at a time, whisking between each addition until smooth. Bring to a gentle boil and cook until slightly thickened.
- Season the Sauce: Stir in the chicken bouillon powder, a pinch of salt (if needed), and black pepper. Once well combined and thickened, remove the sauce from the heat and set it aside.
- Layer the First Half: Arrange half of the potatoes evenly across the bottom of your baking dish. Pour over half of the cream sauce, then sprinkle with half the mozzarella and half the parmesan.
- Layer the Second Half: Top with the remaining potatoes, followed by the rest of the cream sauce. Finish by sprinkling over the remaining mozzarella and parmesan cheeses.
- Bake Until Tender and Golden: Cover the dish tightly with foil and bake for 40 minutes, or until the potatoes are fork-tender. Remove the foil and continue baking for another 30 minutes until bubbling and golden.
- Broil and Garnish: Broil for 2–3 minutes to crisp the cheesy top, watching closely so it doesn’t burn. Garnish with fresh chives and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WATCH US MAKE Scalloped Potatoes (VIDEO) RIGHT HERE!
It doesn’t get any better!
The sauce is AMAZING to use for Mac and cheese, as well! 🤤
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 💕
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.
I always thought making this dish would be stressful but it was simple…..Delicious and full of flavor!!
Can you make these the day. before and. Cook them the next day?
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.