Creamy Garlic Parmesan Scalloped Potatoes: A Rich and Comforting Side Dish

Creamy Garlic Parmesan Scalloped Potatoes are a classic comfort-food side dish made with thinly sliced potatoes layered in a smooth garlic cream sauce and baked until tender, golden, and bubbling. The dish is rich, cheesy, buttery, and full of savory flavor. It is perfect for holidays, Sunday dinners, family gatherings, or any meal where you want a warm and satisfying side dish.

Unlike plain roasted potatoes, scalloped potatoes are all about layers. Each slice of potato absorbs the creamy garlic sauce as it bakes, becoming soft and flavorful. Parmesan cheese adds a salty, nutty taste, while garlic gives the dish a deep homemade aroma. The top becomes golden and slightly crisp, while the inside stays creamy and tender.

Ingredients

Main Ingredients

• 3 pounds potatoes, preferably Yukon gold or russet potatoes
• 3 tablespoons butter
• 4 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese, optional
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika, optional
• 2 tablespoons chopped parsley, for garnish

Optional Additions

• ½ cup shredded cheddar cheese
• Cooked bacon pieces
• Sautéed onions
• Fresh thyme
• Red pepper flakes
• Extra parmesan for the top

Step 1: Choose and Prepare the Potatoes

Start by choosing the right potatoes. Yukon gold potatoes are excellent because they have a naturally buttery texture and hold their shape well. Russet potatoes also work beautifully because they soften easily and make the sauce thicker.

Wash the potatoes well. You can peel them for a smoother, more classic dish, or leave the skin on for a rustic style.

Slice the potatoes very thin, about ⅛ inch thick. Even slices are important because they cook at the same speed. A mandoline slicer is helpful, but a sharp knife also works.

After slicing, place the potatoes in a bowl of cold water for a few minutes to remove extra starch. Then drain and pat them dry with a clean towel.

Step 2: Prepare the Baking Dish

Preheat the oven to 375°F / 190°C.

Grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and adds extra flavor to the edges.

Set the dish aside while you make the sauce.

Step 3: Make the Garlic Butter Base

Place a saucepan over medium heat and add the butter.

Once the butter melts, add the minced garlic. Stir for about 30 seconds to 1 minute, just until fragrant.

Do not let the garlic burn. Burnt garlic can make the sauce taste bitter.

This garlic butter base gives the whole dish a warm, savory flavor.

Step 4: Make the Roux

Sprinkle the flour into the melted butter and garlic.

Whisk continuously for about 1 minute. The mixture will look like a smooth paste.

This paste is called a roux. It helps thicken the cream sauce so it coats the potato slices instead of becoming watery.

Cook the roux briefly, but do not let it brown too much. You want a creamy white sauce, not a dark gravy.

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