Garlic Parmesan Scalloped Potatoes are filled with a creamy garlic sauce and Parmesan cheese. This incredible side dish pairs well with so many meals!
What is my favorite vegetable? Potatoes. Potatoes are always at the top of my list. No matter how they’re prepared, it’s a guarantee they will be my favorite dish on my plate. They can also be made in so many ways. The list seems to be endless! My Garlic Parmesan Scalloped Potatoes are a creamy and cheesy way to make spuds. If you’ve never had the pleasure of enjoying scalloped potatoes, then this is the recipe to try!
GARLIC PARMESAN SCALLOPED POTATOES
Yukon Gold or Russet potatoes are thinly sliced and topped with a garlic cream sauce. Fresh Parmesan cheese is added and then they’re baked to perfection. These potatoes are so comforting. I usually make them for Sunday dinners and also for holiday meals!
INGREDIENTS
- Russet or Yukon Gold potatoes
- Heavy cream
- Milk
- All-Purpose flour
- Garlic
- Salt
- Pepper
- Freshly grated Parmesan cheese
INSTRUCTIONS
Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.
In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
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 before serving.
WHAT TO SERVE WITH THESE POTATOES
The variety of recipes that you can serve with this side dish is almost limitless! I especially love to serve these with my Slow Cooker Honey Glazed Ham. Paired with a green salad and a French Bread Roll will make anyone’s dinner so memorable.
SERVINGS
This recipe yields 8 side servings.
ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE POTATO SIDES!
Savory Roasted Potatoes – Diced russet potatoes are seasoned and roasted for a great side dish to any protein!
Cheesy Potato Casserole – Shredded potatoes mixed together with plenty of cheese and baked until a bubbly.
Ranch Roasted Potatoes – These flavorful potatoes are dusted with a ranch seasoning and roasted to perfection.
Twice Baked Potatoes – Potato skins filled with potato, cheese and bacon then baked again until golden.
Garlic Parmesan Scalloped Potatoes
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 or Yukon Gold potatoes (about 2 ½ pounds)
- 1 cup freshly grated Parmesan cheese
- freshly chopped parsley or chives (optional)
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish; set aside.
- In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt and pepper. Set aside.
- 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
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What do you do with the Flour?
Hi Kurt, I forgot to add it to the instructions. You mix the flour in with the cream, milk, garlic, etc. I just fixed that error on the recipe card! 🙂
this recipe. saving to prepare again! made it with fresh chives and garlic + ham for Easter dinner.
I made this recipe exactly as stated, it was delicious! It was not hard to make at all, and I had most of the ingredients at home to make it anyway, so that was a bonus! We had another couple over and they raved about it; she also requested the recipe, so I sent it to her. I will definitely be making this again! It was also good the next day for leftovers!
You can’t imagine how fabulous these are. The hardest part is letting them cool just a bit as they thicken. Absolutely delicious!!!! Five star restaurant quality!!!!