Garlic Parmesan Scalloped Potatoes
User Reviews
4.6
Garlic Parmesan Scalloped Potatoes
Description
This recipe for Garlic Parmesan Scalloped Potatoes begins by creating a creamy béchamel-style sauce from butter sautéed with minced garlic, flour to thicken, and milk gradually whisked in, flavored with chicken bouillon powder, salt, and pepper. Thinly sliced potatoes are arranged in a baking dish in layers with the sauce and shredded mozzarella and Parmesan cheeses distributed evenly between layers.
Baking first covered ensures the potatoes cook through and absorb the sauce, while finishing uncovered lets the top cheese brown and crisp slightly. The result is a comforting dish with tender, creamy potatoes surrounded by a luscious cheesy garlic sauce and topped with a golden crust.
This side dish pairs well with roasted meats or as part of a holiday meal. The fresh chives sprinkled on top add a slight oniony brightness to the rich flavors.
The recipe draws from a garlic Parmesan mac and cheese base, adapting it into a scalloped potato preparation emphasizing the blend of creamy sauce and melted cheeses layered with potatoes.
Ingredients
- 4 tablespoons butter
- 1 tablespoon garlic minced or 4 large garlic cloves, minced
- 4 tablespoons all-purpose flour or plain flour
- 4 cups milk skim, 2% or full fat - more if needed
- 1 teaspoon chicken bouillon powder or Kosher salt
- 1 pinch salt to taste
- ½ teaspoon black pepper
- 2 ½ pounds potato or Russets, peeled and sliced into ⅛-inch - ¼-inch rounds, Yukon gold variety
- 2 cups mozzarella cheese shredded
- ¾ cup Parmesan Cheese freshly grated
- 1 tablespoon chive divided, fresh
Instructions
- Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
- Melt butter in a medium-sized pan / pot. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
- Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
- Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
- Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
- Garnish with chives. Serve warm.
Notes
- Use thinly sliced potatoes about 1/8 to 1/4 inch thick for even cooking.
- Cover baking dish tightly with foil for initial baking to ensure potatoes become tender.
- Remove foil to brown cheese topping during the final baking stage.
- Fresh chives complement the dish by adding mild onion flavor.
- Adapted from garlic Parmesan mac and cheese recipe to suit scalloped potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(as side dish)
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 78mg | 26% |
| Sodium | 654mg | 27% |
| Potassium | 1.097mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 873IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 567mg | 57% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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