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Creamy Garlic Parmesan Scalloped Potatoes

Creamy garlic parmesan scalloped potatoes with golden brown layers and melted cheese.
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A comforting side dish where tender russet potatoes are baked in a rich, creamy garlic and parmesan cheese sauce until golden and bubbly. It's the ultimate hug in a baking dish, perfect for Sunday dinners or holiday tables.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 6-8 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1 cup heavy cream, warmed
  • 1 1/2 cups freshly grated parmesan cheese, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Peel and thinly slice potatoes, placing slices in a bowl of cold water to prevent browning.
  2. In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.
  4. Gradually whisk in the warmed milk and heavy cream until smooth and slightly thickened. Remove from heat.
  5. Stir in 1 cup of grated parmesan, dried thyme, nutmeg, salt, and pepper. Taste and adjust seasoning.
  6. Drain potato slices and pat them completely dry with a kitchen towel.
  7. Grease a 9x13 inch baking dish. Spread a thin layer of sauce on the bottom. Arrange a single, slightly overlapping layer of potatoes. Spoon over more sauce. Repeat layers, ending with sauce.
  8. Sprinkle the remaining 1/2 cup of parmesan cheese over the top.
  9. Cover dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove foil and bake for an additional 25-35 minutes, until potatoes are fork-tender and top is golden brown.
  11. Let the dish rest for 10-15 minutes before serving. Garnish with fresh parsley.

Notes

For even slices, use a mandoline. Warm the dairy to prevent a lumpy sauce. Letting the dish rest is crucial for the sauce to set. For a lighter version, swap half the heavy cream for more milk.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-garlic-parmesan-scalloped-potatoes/