Garlic Parmesan Scalloped Potatoes

These Garlic Parmesan Scalloped Potatoes bring layers of tender potatoes with a creamy garlic-infused sauce and a blanket of gooey cheeses. This is the dish I reach for when family comes over or when I want something special alongside roast chicken or ham, because each bite delivers comfort and rich flavors that rival any restaurant side.

I first made this dish for a holiday dinner and now it is a staple I crave year round. The best part is how it turns simple ingredients into something unbelievably luxurious for any special meal.

Ingredients

• Butter: offers richness and ensures your sauce is smooth always grab unsalted so you can control the saltiness
• Garlic: fresh cloves give a deep aromatic flavor fresh is always better than pre-minced
• All-purpose flour: thickens the sauce to coat every potato slice I like to use unbleached for best texture
• Milk: full-fat gives the richest mouthfeel but even skim works if that is what you have
• Chicken bouillon powder or Kosher salt: deepens savory notes and balances the sauce use low-sodium for more control
• Salt: lets you fine-tune the flavors use flaky sea salt if you want a subtle finish
• Black pepper: adds a gentle heat and lifts the creamy sauce freshly ground gives the brightest taste
• Yukon Gold or Russet potatoes: become tender and creamy after baking choose firm potatoes with no green spots
• Mozzarella cheese: brings gooey melt and a gentle mild flavor always choose cheese you shred yourself for best results
• Parmesan cheese: infuses savory depth and a nutty top crust fresh grated is a must for that little extra something
• Fresh chives: bring brightness at the finish chop them right before serving so they stay green and lively

Step-by-Step Instructions

Preheat and Prepare the Dish:

Lightly grease a baking dish and preheat your oven this makes sure nothing sticks and your potatoes cook evenly

Build a Roux Base:

Melt butter over medium heat then stir in garlic just until fragrant add flour next stirring constantly for two minutes which forms a smooth golden roux this ensures your sauce will thicken without lumps

Create the Cream Sauce:

Lower the heat to medium low and slowly whisk the milk in a little at a time this helps the sauce stay silky and lump free whisk and cook gently until you notice it thickening slightly

Season the Sauce:

Stir in chicken bouillon or salt and a pinch more salt if you like plus black pepper now your sauce is full of flavor remove from the heat when it feels velvety and coats the back of a spoon

Layer the Potatoes:

Arrange half of the sliced potatoes in the bottom of your baking dish spread them out evenly for even cooking

Assemble with Sauce and Cheese:

Pour over half the sauce making sure to coat the potatoes completely scatter half the mozzarella and parmesan over the top

Repeat Layers:

Add the remaining potatoes then the rest of the sauce and finish with the remaining cheeses this double layering is the secret to creamy middle and a crisp top

Bake Covered:

Cover tightly with foil and bake for forty minutes this helps the potatoes soften without drying out

Brown the Top:

Remove the foil then let bake another thirty minutes until the surface is bubbling and golden for extra crispness broil for a minute or two—watching every second so it does not burn

Garnish and Serve:

Scatter fresh chives over the top and serve warm this makes each bite pop with color and freshness

Save

My favorite ingredient is fresh parmesan—grating it right before baking makes every bite taste more savory and memorable. I still remember my kids sneaking tastes from the crispy corners before dinner even started.

Storage Tips

Store any leftovers covered in the fridge for up to four days. To reheat, warm the dish gently in a low oven or microwave in short bursts so the sauce stays creamy and does not split. The flavors seem to deepen after a day, so sometimes I even look forward to the leftovers more than the first time around.

Ingredient Substitutions

If you are out of Yukon Gold potatoes, want to try Russets or even thin-skinned red potatoes—just slice them evenly. Not a fan of mozzarella You can use Monterey Jack or Gruyère for a twist. If you want to make this vegetarian, use a vegetable bouillon cube in place of chicken bouillon.

Serving Suggestions

This side goes with almost everything from roast beef to grilled fish or even as a main dish with a big green salad. I especially love serving it holiday-style alongside roasted ham or turkey. For brunch, pair leftovers with runny eggs on top for a decadent start to your morning.

Save

Cultural and Historical Context

Scalloped potatoes are a beloved comfort food in American homes often baked for special occasions and family gatherings. The creamy cheese-laden version brings together classic French and American methods and is so versatile you will find a spin on this dish in many family cookbooks.

Recipe FAQs

→ Which potatoes work best for this dish?

Yukon Gold or Russet potatoes are ideal due to their structure and creamy texture after baking.

→ How should the potatoes be sliced for an even bake?

Slice the potatoes thinly, about 1/8 to 1/4 inch thick, to ensure uniform cooking and tender layers.

→ Can the dish be made ahead of time?

Yes, assemble ahead and refrigerate. Bake just before serving for the best texture and flavor.

→ Is it necessary to use both parmesan and mozzarella?

The combination provides depth and a deliciously melty, golden top. You can adjust to your preference.

→ What’s an alternative to chicken bouillon?

Kosher salt or vegetable bouillon powder is a suitable replacement for added savory notes.

→ How do I achieve a crispier top layer?

Broil the finished dish for 2 to 3 minutes, watching closely to avoid burning the cheese.