Garlic Parmesan Scalloped Potatoes

Prep Time: 20 minutes | Cook Time: 1 hour | Servings: 6
Macros (per serving): ~345 calories | 20g fat | 30g carbs | 9g protein

this recipe!

If you’re into garlicky, cheesy, golden-topped, creamy potatoes—you’re in the right place. These Garlic Parmesan Scalloped Potatoes are rich, flavorful, and just the right amount of indulgent. It’s the kind of side dish that totally steals the spotlight (and no one’s mad about it).

I came up with this version after making the classic scalloped potatoes too many times. I added garlic and Parmesan one night on a whim, and boom, it became my go-to. The garlic melts into the sauce and the Parmesan adds salty, nutty flavor.

Why I Love This Recipe

Here’s why it’s a must-make in my kitchen:

• Garlic + Parmesan = unbeatable combo
• The top gets crispy and golden while the inside stays creamy
• Simple ingredients, big flavor
• Perfect for holidays or weeknight comfort food
• Leftovers are even better the next day

What You’ll Need

• 2½ lbs Yukon gold or russet potatoes, peeled and thinly sliced
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 1 cup heavy cream
• 1½ tsp kosher salt
• ½ tsp black pepper
• ¾ cup grated Parmesan cheese (plus more for topping)
• 2 tbsp chopped parsley (optional garnish)

Pro Tips

• Use a mandoline slicer for even, thin slices that cook evenly
• Grate your own Parmesan for the best texture and flavor
• Let it sit after baking so the sauce can thicken before slicing
• Add more cheese on top halfway through baking for a crispier finish
• Don’t overbake or the potatoes can dry out—just until golden and fork-tender

Tools You’ll Need

• 9×13 baking dish
• Skillet or saucepan
• Whisk
• Mandoline or sharp knife
• Measuring spoons and cups
• Aluminum foil

Substitutions and Variations

• Swap half-and-half for milk and cream if that’s what you’ve got
• Use Pecorino Romano or Gruyère instead of Parmesan
• Add a pinch of crushed red pepper for some heat
• Stir in caramelized onions or sautéed mushrooms to the layers
• Make it gluten-free with a 1:1 GF flour blend

Make-Ahead Tips

• Assemble fully, cover, and refrigerate up to 24 hours before baking
• Let come to room temp for 20–30 minutes before baking
• Reheat leftovers in the oven at 350°F or in the microwave with a splash of cream

Instructions

STEP 1: Slice the Potatoes

Peel and thinly slice 2½ lbs Yukon gold potatoes to about ⅛ inch thick. Place in a bowl of cold water to keep them from browning while you prep the sauce.

STEP 2: Sauté the Garlic in Butter

In a saucepan over medium heat, melt 2 tbsp butter. Add 4 cloves minced garlic and sauté for 1–2 minutes, until soft and fragrant (but not browned).

STEP 3: Make the Sauce

Sprinkle in 2 tbsp flour and whisk constantly for 1 minute to cook it out. Slowly pour in 1½ cups whole milk and 1 cup heavy cream, whisking as you go. Add 1½ tsp salt and ½ tsp pepper. Simmer for 3–4 minutes until thickened.

STEP 4: Stir in Parmesan

Turn off the heat and stir in ¾ cup grated Parmesan cheese until melted and smooth.

STEP 5: Layer the Potatoes

STEP 6: Bake Covered

Cover with foil and bake at 375°F for 40 minutes to steam the potatoes and start the cooking process.

STEP 7: Let It Rest & Serve

Let rest for 10–15 minutes to allow the sauce to set. Garnish with fresh chopped parsley and serve warm.

Leftovers + Storage

• Store leftovers in the fridge for up to 4 days
• Reheat in the oven or microwave with a splash of milk or cream
• Great for meal prep—flavors get even better overnight

Why This Recipe Works (Quick Science)

• Starch in the potatoes thickens the sauce as it bakes
• Flour + butter = roux, which keeps the sauce creamy instead of runny
• Parmesan adds umami and helps create that golden crust
• Garlic infuses the whole dish without overpowering it

Meal Plan Ideas

• Serve with roast chicken or baked salmon
• Add to a steak dinner with green beans
• Include in your holiday menu next to turkey or ham
• Pair with sautéed kale or broccoli
• Turn leftovers into breakfast with a fried egg on top

Common Mistakes

• Not slicing the potatoes thin enough: They’ll take too long to cook
• Skipping the foil during the first bake: It helps the potatoes soften
• Using pre-shredded cheese: It doesn’t melt as smoothly
• Not resting before slicing: The sauce needs time to thicken

What to Serve With

• Roasted chicken or turkey
• Grilled steak or pork chops
• Lemon butter green beans
• Caesar salad
• Buttery dinner rolls

FAQ

Q: Can I use just milk instead of cream?
A: You can, but the sauce will be thinner and less rich.

Q: Can I freeze this dish?
A: Yes—freeze fully baked, then thaw and reheat in the oven.

Q: Can I make this without flour?
A: Yes—use cornstarch as a thickener, or reduce the sauce longer.

Q: What potatoes work best?
A: Yukon golds are best for creamy texture, russets work too but are more starchy.

Let’s Wrap It Up

These Garlic Parmesan Scalloped Potatoes are creamy, rich, and loaded with flavor. Whether you’re cooking for a special occasion or just treating yourself to a cozy side dish, this recipe is one you’ll come back to again and again. Try it out, and let me know how it goes. Drop any questions or ideas in the comments—happy baking!