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Classic Garlic Parmesan Scalloped Potatoes

Classic Garlic Parmesan Scalloped Potatoes in a white ceramic baking dish.
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These creamy, cheesy scalloped potatoes are the ultimate comfort food. A rich garlic Parmesan sauce clings to every tender slice, baked until golden and bubbly. Perfect for holidays or cozy family dinners.

Ingredients

Scale
  • 3 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 cup shredded Gruyère or sharp white cheddar cheese
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp freshly grated nutmeg
  • Fresh thyme or chives, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Place peeled, thinly sliced potatoes in a large bowl of cold water to prevent browning.
  3. Make the sauce: In a large saucepan, melt butter over medium heat. Add garlic and cook 30 seconds until fragrant.
  4. Sprinkle in flour and whisk constantly for 2 minutes to toast the roux until pale golden and nutty.
  5. Slowly pour in warmed milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook 2-3 minutes until thickened.
  6. Remove from heat. Stir in 1 cup Parmesan, all Gruyère, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
  7. Drain potato slices and pat them very dry with a clean kitchen towel.
  8. Arrange half the potatoes in the prepared dish. Pour half the cheese sauce evenly over top. Repeat with remaining potatoes and sauce.
  9. Sprinkle the remaining 1/2 cup Parmesan over the top.
  10. Cover dish tightly with foil and bake for 45 minutes.
  11. Remove foil and bake for another 25-35 minutes, until top is golden brown, sauce is bubbling, and a knife slides easily through the potatoes.
  12. Let rest for 15 minutes before serving. Garnish with fresh thyme or chives.

Notes

For a stable sauce, do not rush toasting the roux. Patting the potatoes dry is crucial to prevent a watery dish. Letting it rest before serving allows the sauce to set for perfect slices. For make-ahead, assemble, cover, and refrigerate up to a day before baking; add 10-15 minutes to bake time.

Nutrition

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