Creamy Garlic Parmesan Scalloped Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 8
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If you're looking for a side dish that elevates your meal, look no further than these Creamy Garlic Parmesan Scalloped Potatoes. With layers of tender potatoes, a rich garlic-infused cream sauce, and a golden, cheesy top, this dish is sure to impress both family and guests alike.

Ingredients for Creamy Garlic Parmesan Scalloped Potatoes

Russet potatoes are the star, providing a fluffy texture once baked. Their starchy nature helps thicken the cream sauce. Garlic infuses the cream with its aromatic, savory essence. Heavy cream and whole milk create a rich, luscious base, while Parmesan cheese adds a nutty, salty depth. A touch of nutmeg brings a warm, subtle spiciness that enhances the creaminess without overpowering it.

Tips & Tricks

  • Slice potatoes evenly to ensure they cook at the same rate.
  • Use freshly grated Parmesan for a smoother melt and better flavor.
  • Allow the dish to rest before serving; this helps the sauce to settle and thicken.

Serving Suggestions

These scalloped potatoes complement roasted chicken, grilled steak, or a holiday ham beautifully. Consider serving with a crisp green salad to balance the richness of the dish. A glass of chilled white wine, like Chardonnay, pairs well with the creamy, cheesy flavors.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Golds are a great alternative for a slightly buttery flavor.
Can I make this dish ahead of time?
Absolutely! Prepare and bake the dish, then reheat it in the oven before serving.
Is there a lower-fat version?
You can substitute half-and-half for the heavy cream, but the sauce will be less thick.

Creamy Garlic Parmesan Scalloped Potatoes Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of butter to prevent sticking. Then, peel and slice the Russet potatoes about 1/8-inch thick, and keep them in a bowl of cold water. This step helps to prevent any browning while you prepare the sauce.

Next, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until it's fragrant, but be careful not to let it brown, which should take about a minute. Pour in the heavy cream and whole milk, stirring to mix everything together. Warm the mixture gently without bringing it to a boil.

Gradually stir in 1 cup of Parmesan cheese until it's fully melted and the sauce is smooth. Season with nutmeg, salt, and pepper, ensuring everything is well combined. Now, drain the potatoes and layer half of them in your baking dish, slightly overlapping each slice. Pour half the cream sauce over the potatoes, spreading it evenly.

Repeat the potato layering with the remaining slices and cover them with the rest of the sauce. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, or until the potatoes are tender and the top is beautifully golden brown. Let it rest for about 10 minutes before garnishing with chopped fresh parsley and serving.

Why You'll Love This Recipe

  • Rich, savory flavors from garlic and Parmesan cheese.
  • Perfectly creamy texture that pairs well with a variety of main courses.
  • Uses simple, easily accessible ingredients.
  • Great for make-ahead meals or holiday gatherings.

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

Step-by-step 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.

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