Garlic Parmesan Scalloped Potatoes (Print Format)
Sliced potatoes baked with garlic cream, parmesan, and mozzarella, finished golden with chives for a rich side.
# Ingredients:
→ Sauce
01 -
4 tablespoons butter
02 -
1 tablespoon garlic, minced or 4 large cloves, minced
03 -
4 tablespoons all-purpose or plain flour
04 -
4 cups milk (skim, 2%, or full fat)
05 -
1 teaspoon chicken bouillon powder or Kosher salt
06 -
1 pinch salt, to taste
07 -
1/2 teaspoon black pepper
→ Main ingredients
08 -
2 1/2 pounds Yukon Gold potatoes or Russets, peeled and sliced 1/8-inch to 1/4-inch thick
09 -
2 cups shredded mozzarella cheese
10 -
3/4 cup Parmesan cheese, freshly grated
11 -
1 tablespoon fresh chives, divided
# Steps:
01 -
Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
02 -
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.
03 -
Lower the heat to medium-low. Gradually whisk in the milk, about 1/4 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. Remove from heat and set aside.
04 -
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.
05 -
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.
# Tips:
01 -
Adapted from the Garlic Parmesan Mac and Cheese recipe.