Creamy Garlic Parmesan Scalloped Potatoes
Discover an exquisite twist on classic scalloped potatoes with our Creamy Garlic Parmesan variation. Perfectly tender potatoes are layered with a rich, creamy sauce infused with garlic and freshly grated Parmesan cheese. This dish is a delightful side perfect for any gathering, holiday, or comforting family meal.
Prep time: 15 minutesCook time: 1 hour 15 minutesServes: 8
Ingredients
4 lbs Russet potatoes
3 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1 1/2 cups freshly grated Parmesan cheese
2 tbsp unsalted butter
1/2 tsp nutmeg
1 tsp salt
1/2 tsp ground black pepper
2 tbsp chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
2. Peel and thinly slice the Russet potatoes, about 1/8-inch thick, and set them aside in a bowl of cold water to prevent browning.
3. In a medium saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant but not brown, about 1 minute.
4. Add the heavy cream and whole milk to the saucepan, stirring well to combine. Heat the mixture until it is warm but not boiling.
5. Gradually add 1 cup of the Parmesan cheese, stirring continuously until the cheese is melted and the sauce is smooth. Add nutmeg, salt, and pepper, stirring to incorporate.
6. Drain and layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice.
7. Pour half of the cream mixture over the potatoes, ensuring even distribution.
8. Layer the remaining potatoes on top and pour the rest of the cream mixture evenly over the top layer.
9. Sprinkle the remaining 1/2 cup of Parmesan cheese over the potatoes.
10. Cover the dish with aluminum foil and bake for 45 minutes.
11. Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden brown.
12. Allow the dish to rest for 10 minutes before garnishing with fresh parsley and serving.
Storage
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the potatoes in an oven-safe dish and warm at 350°F until heated through, about 15-20 minutes. Alternatively, microwave in 1-minute intervals until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
