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Garlic Parmesan Scalloped Potatoes
5 from 12 votes

Garlic Parmesan Scalloped Potatoes

These Garlic Parmesan Scalloped Potatoes are prepared with thinly sliced russet potatoes layered in a creamy mixture of heavy cream, milk, garlic, and flour, then topped with freshly grated Parmesan cheese. The dish bakes to a golden-brown casserole with tender, flavorful potatoes infused with garlic and cheese. The approach of layering the potatoes and cream ensures a rich, smooth sauce that sets up nicely during baking. It serves well as a comforting side dish alongside various main courses.

Prep Time
20 mins
Cook Time
50 mins
Servings: 8
Course: Side Dish, Dinner, Brunch, Others
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat the oven to 400°F. Grease a 9x13-inch baking dish; set aside.
  2. In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
  3. Peel potatoes then rinse well in water. Slice potatoes into 1/8 inch thick rounds. (I use my mandolin slicer.)
  4. 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.
  5. 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.