Garlic Parmesan Scalloped Potatoes: A Creamy, Cheesy Baked Potato Recipe

Garlic Parmesan Scalloped Potatoes are a rich, comforting side dish made with thinly sliced potatoes layered in a creamy garlic sauce and baked until tender, golden, and bubbling. The dish is simple, but it feels special because every layer absorbs the flavor of butter, garlic, cream, parmesan cheese, and herbs.

This recipe is perfect for family dinners, holiday meals, potlucks, Sunday lunch, or as a side dish for roasted chicken, steak, ham, turkey, or grilled vegetables. The potatoes become soft and creamy inside, while the top turns beautifully golden with a cheesy crust.

Why Garlic Parmesan Scalloped Potatoes Are So Good

The secret to great scalloped potatoes is the sauce. A smooth garlic cream sauce coats every thin slice of potato, helping the layers bake together into a soft, rich casserole. Parmesan cheese adds a salty, nutty flavor, while garlic gives the dish warmth and depth.

Unlike plain baked potatoes, scalloped potatoes are layered and slow-baked, which allows the cream and cheese to soak into each slice. The result is tender potatoes with a silky sauce and a golden baked top.

Ingredients

For the Potatoes

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

For the Topping

• ½ cup grated parmesan cheese
• ½ cup shredded mozzarella or cheddar cheese
• 1 tablespoon melted butter, optional
• Extra parsley for serving

Step 1: Choose and Prepare the Potatoes

Yukon gold potatoes are a great choice because they are naturally creamy and buttery. Russet potatoes also work well because they soften beautifully and help thicken the sauce.

Wash the potatoes thoroughly. You can peel them for a smoother texture, or leave the skins on for a more rustic dish.

Slice the potatoes very thin, about ⅛ inch thick. Even slices are important because they help the potatoes cook at the same speed. A mandoline slicer works best, but a sharp knife also works if you slice carefully.

Place the sliced 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. Dry potatoes absorb the sauce better.

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 a little extra flavor to the edges.

Set the dish aside while you prepare the garlic parmesan 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 bitter. You only want it soft, aromatic, and lightly cooked.

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