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Scalloped Potatoes with a crispy, golden top are the ultimate side dish for any meal. These indulgent, cheesy layers of tender potato are smothered in a creamy garlic sauce, loaded with parmesan and melty mozzarella.
Whether you’re making classic scalloped potatoes or giving them a twist with this Garlic Parmesan Scalloped Potatoes version, one thing’s for sure: this scalloped potato recipe delivers pure comfort in every bite. For an unforgettable pairing, serve these parmesan scalloped potatoes with 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 Cheesy Meatballs 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
- Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray. Set it aside while you start on the sauce.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.
- Lower the heat to medium-low. Gradually whisk in the milk, about ¼ cup at a time, whisking well between additions to keep the sauce lump-free. Bring to a gentle boil and cook until slightly thickened.
- Stir in the chicken bouillon powder, a pinch of salt (if needed), and black pepper to taste. Once fully incorporated and thickened, remove from heat and set aside.
- Arrange half of the potato slices in an even layer in the baking dish. Pour over half of the cream sauce, then top with half of the mozzarella and half of the parmesan. Repeat with the remaining potatoes, sauce, and cheeses.
- Cover the dish tightly with foil and bake for 40 minutes, or until the potatoes are just tender. Remove the foil and continue baking for another 30 minutes until the top is golden and bubbly. For extra crispness, broil for 2 to 3 minutes, watching closely. 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!
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.
Followed the recipe exactly as written and it turned out perfect. I might shredded cheddar next time!
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.
Layered some seasoned browned ground beef into this recipe and it made a perfect 1 dish meal. Was excellent.
I’m so gonna add a pound of bacon to mine!
Has anyone tried Heavy Cream instead?
Because my husband have a milk tolerance. Thanks
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.
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!
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
Hello. Can I make these the night before and cook them next day? Thanks!!
In the oven now. Smell so so good. I put onion and garlic in bechamel. Also cooking bbq chicken. Can’t wait