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 ⅛- and ¼-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 —Â have the most starch and make the creamiest sauce.
- Yukon Golds — hold their shape a little better through baking.
WATCH US MAKEÂ Scalloped Potatoes (VIDEO)Â 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 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
- ½ teaspoon black pepper
- 2 ½ pounds Yukon Gold potatoes or Russets, peeled and sliced into ⅛-inch - ¼-inch rounds
- 2 cups shredded mozzarella cheese
- ¾ 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.
Pascha says
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.
Dani says
Followed the recipe exactly as written and it turned out perfect. I might shredded cheddar next time!
Sebra says
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.
Stuart says
Layered some seasoned browned ground beef into this recipe and it made a perfect 1 dish meal. Was excellent.
Kelly says
I’m so gonna add a pound of bacon to mine!
Cel says
Has anyone tried Heavy Cream instead?
Because my husband have a milk tolerance. Thanks
D says
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.
CraigH says
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!
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
lori says
Hello. Can I make these the night before and cook them next day? Thanks!!
Sherilyn says
In the oven now. Smell so so good. I put onion and garlic in bechamel. Also cooking bbq chicken. Can’t wait