Garlic Parmesan Scalloped Potatoes (Printer-Friendly)
Tender potato slices baked in garlic cream and cheeses, finished with fresh chives for a golden touch.
# The Ingredients You'll Need:
→ Sauce
01 -
4 tablespoons unsalted butter
02 -
1 tablespoon garlic, minced (about 4 large cloves)
03 -
4 tablespoons all-purpose flour
04 -
4 cups milk (skim, 2%, or whole)
05 -
1 teaspoon chicken bouillon powder or Kosher salt
06 -
Pinch of salt, to taste
07 -
1/2 teaspoon black pepper
→ Main ingredients
08 -
2 1/2 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
09 -
2 cups shredded mozzarella cheese
10 -
3/4 cup freshly grated Parmesan cheese
11 -
1 tablespoon fresh chives, divided
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray.
02 -
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Whisk in flour and cook for 2 minutes, stirring constantly to form a smooth roux.
03 -
Reduce heat to medium-low. Gradually whisk in milk, about 1/4 cup at a time, ensuring a lump-free sauce. Bring to a gentle boil and cook until slightly thickened. Stir in chicken bouillon powder, salt to taste, and black pepper. Remove from heat and set aside.
04 -
Arrange half of the sliced potatoes in an even layer in the baking dish. Pour half of the cream sauce over them, then sprinkle with half of the mozzarella and half of the Parmesan cheese. Repeat the layering with remaining potatoes, sauce, and cheeses.
05 -
Cover the dish tightly with foil and bake for 40 minutes, or until potatoes are just tender.
06 -
Remove foil and bake 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.
# Extra Tips:
01 -
Adapted from the Garlic Parmesan Mac and Cheese recipe.