Garlic Parmesan Scalloped Potatoes
User Reviews
5
Garlic Parmesan Scalloped Potatoes
Description
Garlic Parmesan Scalloped Potatoes combines thinly sliced russet potatoes with a creamy garlic-infused sauce made from heavy cream, milk, and flour, seasoned simply with salt and pepper. The potato layers absorb the cream mixture as they bake, resulting in a tender texture throughout. Freshly grated Parmesan cheese sprinkled on top forms a golden crust that adds a slightly nutty, savory finish to the dish. The cream and cheese balance the gentle starchiness of the potatoes while the garlic adds aromatic depth.
The potatoes are baked covered at a high heat initially to steam and cook through, then finished uncovered to allow a golden top to develop. Once rested briefly, the casserole firms up enough to serve in slices. This recipe yields about eight servings, making it suitable for family meals or gatherings where a classic, rich potato side is desired.
Adding fresh parsley or chives after baking gives a light herbal note and a touch of color on the dish.
Ingredients
- 1 ½ cups heavy whipping cream
- 1/2 cup milk
- 2 Tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potato about 2 ½ pounds, or Yukon Gold potato
- 1 cup Parmesan Cheese freshly grated
- parsley freshly chopped; or chives; optional
Instructions
- Preheat the oven to 400°F. Grease a 9x13-inch baking dish; set aside.
- In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
- Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)
- Spread 1/3 of the sliced potatoes in the prepared dish. Pour 1/3 of the garlic cream mixture evenly over the potatoes. Repeat this process two more times, ending with the cream mixture. Sprinkle the fresh Parmesan cheese evenly over the top. Cover dish with foil and bake for 30 minutes.
- Carefully remove foil (it will be hot!) and bake another 20 minutes, or until potatoes are tender and golden-brown. Remove from oven and let stand 5 minutes. Top with freshly chopped parsley or chives, if desired. Serve and enjoy!
Notes
- The recipe yields approximately 8 servings, with each serving containing around 313 calories.
- For even slices and consistent cooking, use a mandoline slicer to achieve 1/8 inch thick potato rounds.
- Let the casserole rest for about 5 minutes after baking to allow the sauce to thicken before serving.
- Freshly grated Parmesan cheese delivers better flavor and melting compared to pre-grated options.
User Reviews
Overall Rating
5
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