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Easy Garlic Parmesan Scalloped Potatoes

Creamy garlic parmesan scalloped potatoes with a crispy golden brown cheese topping.
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This recipe transforms simple potatoes into a luxurious, creamy bake with roasted garlic and nutty Parmesan. It is a comforting side dish that feels special without requiring special effort, perfect for family dinners or cozy weeknights.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 6 cloves garlic, minced
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a medium saucepan, melt butter over medium heat. Add sliced onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook the raw flour taste.
  5. Slowly whisk in the milk and heavy cream. Add salt, pepper, thyme, and nutmeg.
  6. Bring mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
  7. Remove sauce from heat. Stir in 1 cup of the grated Parmesan cheese until melted and smooth.
  8. Arrange a third of the potato slices in the prepared baking dish. Pour a third of the warm sauce over them.
  9. Repeat with two more layers of potatoes and sauce, ending with sauce on top.
  10. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove foil, sprinkle the remaining 1/2 cup of Parmesan over the top.
  12. Bake uncovered for 25-30 minutes, or until potatoes are tender and top is golden brown and bubbly.
  13. Let the dish rest for 10-15 minutes before serving to allow the sauce to set.

Notes

For best results, slice potatoes uniformly (about 1/8-inch thick) for even cooking. Freshly grated Parmesan melts better than pre-shredded. The resting time after baking is crucial for the sauce to thicken properly. The casserole can be assembled a day ahead and refrigerated before baking; add 10-15 minutes to the bake time if starting from cold.

Nutrition

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