Garlic Parmesan Scalloped Potatoes

This Garlic Parmesan Scalloped Potatoes recipe is a rich and creamy side dish perfect for family dinners or holiday meals. The sliced potatoes bake in a luscious garlic cream sauce with Parmesan and mozzarella cheeses to create a golden, bubbly topping finished with fresh chives that add a bright touch. It’s a comforting dish that elevates simple potatoes into something truly special.

I first made this for a family gathering, and it quickly became one of our most requested sides. It’s impressive enough for company but simple enough to make on a weeknight.

Ingredients

• Butter: four tablespoons gives richness and helps form the roux for the sauce
• Garlic: minced one tablespoon or four large cloves for a fragrant, savory base
• All-purpose flour: four tablespoons to thicken the cream sauce fresh and good-quality flour helps avoid lumps
• Milk: four cups any kind you prefer from skim to full fat to keep the sauce creamy and smooth
• Chicken bouillon powder or Kosher salt: one teaspoon adds depth use bouillon for extra flavor or salt if preferred
• Salt: a pinch for seasoning to taste
• Black pepper: half teaspoon fresh ground adds mild heat and complexity
• Yukon Gold or Russet potatoes: two and a half pounds peeled and thinly sliced for tender layers Yukon Gold is buttery while Russets hold shape well
• Mozzarella cheese: two cups shredded melts easily to create gooey layers
• Parmesan cheese: three quarters cup freshly grated brings nutty sharpness that defines the flavor
• Fresh chives: one tablespoon finely chopped for a pop of color and mild onion flavor

Step-by-Step Instructions

Set the Oven and Prepare Dish:

Preheat your oven to 400 degrees Fahrenheit which is 200 Celsius. Lightly grease a nine by thirteen inch baking dish with cooking spray or butter to prevent sticking. Set it aside while you make the sauce.

Make the Garlic Roux:

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and gently sauté for about thirty seconds until fragrant but not browned. Whisk in the flour and keep stirring for two minutes. This cooks out the raw flour taste and creates a smooth roux which thickens the sauce.

Add the Milk and Season:

Lower the heat to medium low. Slowly add the milk in small increments about one quarter cup at a time whisking well between additions. This prevents lumps and creates a velvety texture. Bring the sauce to a gentle boil and cook until it thickens enough to coat the back of a spoon. Stir in the chicken bouillon powder or salt and season with a pinch of salt if needed and black pepper to your taste. Remove from heat.

Layer the Potatoes and Cheese:

Place half of the potato slices in an even layer in the prepared baking dish. Pour over half of the cream sauce ensuring it covers the potatoes. Sprinkle half of the mozzarella and Parmesan cheeses evenly on top. Repeat the layering with the remaining potatoes, sauce, and cheeses to build the casserole.

Bake Covered then Uncovered:

Cover the dish tightly with foil and bake for forty minutes until the potatoes are just tender when pierced. Remove the foil and bake uncovered for another thirty minutes. This extra time helps the top turn golden and bubbly. For a crispier top, broil for two to three minutes watching carefully to avoid burning.

Garnish and Serve:

Sprinkle with fresh chives before serving to add a fresh herbal note and pretty color. Serve this dish warm as a rich, comforting side.

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My favorite ingredient is the freshly grated Parmesan. It adds that nutty sharp element that transforms the whole dish. Every holiday, my grandmother used to make a version of this recipe and we would gather around the table savoring the creamy layers and lively cheese topping. It always felt like home.

Storage Tips

Store leftovers covered in the refrigerator and reheat in the oven to preserve the creamy texture. It keeps well for up to three days. You can freeze portions but be aware the potatoes may soften slightly after thawing.

Ingredient Substitutions

You can swap mozzarella for fontina or provolone for a different melt and flavor profile. Use vegetable bouillon powder for a fully vegetarian option without chicken seasoning. Heavy cream can replace milk for an even richer sauce.

Serving Suggestions

Pair with roasted meats like chicken or pork, or alongside a crisp green salad to balance the richness. This dish stands out with smoky ham or turkey at festive dinners too.

Cultural Context

Scalloped potatoes in American cooking often reflect comfort food traditions where simple ingredients are elevated through slow baking and cheese. This recipe honors those roots while adding garlic and fresh herbs for extra depth.

Frequently Asked Questions

→ What type of potatoes work best for this dish?

Yukon Gold and Russets are ideal as they hold their shape during baking while becoming tender and creamy inside.

→ Can I use other cheeses besides mozzarella and Parmesan?

Yes, mild cheeses like Gruyère or Fontina can be substituted to maintain meltiness and a rich flavor.

→ How do I ensure the sauce is smooth and lump-free?

Gradually whisk milk into the roux in small additions, stirring constantly, and cook until just thickened to avoid lumps.

→ Is covering the dish with foil necessary during baking?

Covering traps steam, helping the potatoes cook through evenly before uncovering to brown the top.

→ What does the chicken bouillon powder add to the flavor?

It enhances the savory depth and balances the creaminess, but can be substituted with kosher salt if preferred.

→ How can I achieve a crispier top layer?

Remove the foil during the last stage of baking and broil the dish for 2-3 minutes, watching closely to avoid burning.