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Cheesy Garlic Parmesan Scalloped Potatoes

Creamy cheesy garlic parmesan scalloped potatoes with a golden crispy topping.
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A comforting side dish featuring tender russet potatoes layered in a rich, creamy garlic and Parmesan cheese sauce, topped with a golden, bubbly crust. Perfect for family dinners and holiday gatherings. Simple ingredients create a memorable and satisfying meal.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half, warmed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • Fresh thyme or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Place peeled, thinly sliced potatoes in a bowl of cold water to prevent browning.
  3. Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30-60 seconds until fragrant. Whisk in flour and cook for 1 minute.
  4. Slowly pour in warm milk and cream, whisking constantly. Cook, whisking frequently, until sauce thickens (5-7 minutes). Remove from heat.
  5. Stir in salt, pepper, nutmeg, 1 1/2 cups cheddar, and 1/2 cup Parmesan until smooth.
  6. Drain potato slices and pat them dry with a kitchen towel.
  7. Layer potatoes and sauce: Arrange a single layer of potatoes in the dish. Spoon about one-third of the sauce over them. Repeat for two more layers, ending with sauce.
  8. Sprinkle remaining 1/2 cup cheddar and 1/2 cup Parmesan over the top.
  9. Cover dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove foil and bake for another 25-35 minutes, until top is golden brown and potatoes are tender.
  11. Let rest for 15 minutes before serving. Garnish with fresh herbs if desired.

Notes

For a lighter version, use 2% milk and omit heavy cream. Patting the potatoes dry is crucial to prevent a watery sauce. Letting the dish rest allows the sauce to set for cleaner slices. Can be assembled a day ahead and refrigerated before baking.

Nutrition

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