Description
Garlic Parmesan Scalloped Potatoes is a creamy, cheesy baked side dish featuring thinly sliced russet or Yukon Gold potatoes layered and cooked in a rich garlic-parmesan béchamel sauce. This comforting American classic is perfect alongside roasted meats or as a hearty vegetarian main when adapted. The dish combines aromatic garlic, nutmeg hints, and melted Parmesan cheese, baked to bubbly, golden perfection.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded Parmesan cheese, divided
- 1/2 teaspoon dried thyme (optional)
Others
- Cooking spray for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Sauté Garlic: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Make Roux: Whisk in the all-purpose flour to the melted butter and garlic, cooking it for 1 minute to form a roux which will thicken the sauce.
- Prepare Cheese Sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 4 to 5 minutes.
- Add Seasonings: Remove the sauce from heat and stir in 1 cup of the shredded Parmesan cheese, salt, black pepper, nutmeg, and dried thyme if using, ensuring the cheese melts smoothly into the sauce.
- Layer Potatoes and Sauce: Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading evenly. Repeat layering with the remaining potatoes and cheese sauce.
- Add Topping and Bake Covered: Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top layer. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes until the potatoes are tender, and the top is golden and bubbly.
- Rest and Serve: Allow the scalloped potatoes to rest for 10 minutes after removing from the oven to set before slicing and serving.
Notes
- For extra flavor, add a pinch of smoked paprika or fresh rosemary to the cheese sauce.
- Slice potatoes evenly for uniform cooking and texture.
- This dish pairs wonderfully with roasted meats or can be adapted as a hearty vegetarian main by substituting vegetable broth for milk.
