Garlic Parmesan Scalloped Potatoes

Layers of tender Yukon Gold potatoes are nestled in a velvety garlic-infused cream sauce and finished with a bubbling golden cap of parmesan and mozzarella. When I want comfort food that feels restaurant-worthy but comes together from pantry basics, this is my answer. Garlic Parmesan Scalloped Potatoes transform simple ingredients into a rich, crowd-pleasing side that is just as welcome at Sunday dinner as on a holiday table. The gentle brightness of fresh chives brings a little something special to every bite.

I first made this dish for a holiday dinner and it became an instant classic in my family. Every time I pull it out of the oven, someone can never resist sneaking a crispy cheesy corner before it even hits the plate.

Ingredients

• Butter: gives richness and ensures your sauce is smooth always go for unsalted so you can adjust the seasoning just right
• Garlic: infuses that deep aromatic flavor use fresh cloves and skip the pre-minced stuff to make it really shine
• All-purpose flour: thickens the sauce evenly for every slice unbleached flour helps the sauce stay silky
• Milk: full-fat is my favorite for creaminess but you can use what you have even skim in a pinch
• Chicken bouillon powder or kosher salt: deepens the savory backbone use low-sodium if you want to control the salt
• Salt: lets you balance the final dish grab flaky sea salt if you want a subtle delicate crunch and clean finish
• Black pepper: brings gentle heat without overpowering use freshly ground for the brightest pop
• Yukon Gold or Russet potatoes: become meltingly tender after baking pick firm potatoes with smooth golden skin for the best texture
• Mozzarella cheese: gives a gooey melt that stretches in every bite always shred your own for the best creamy texture
• Parmesan cheese: brings a salty savory depth and toasty top crust grate your own just before baking for extra punch
• Fresh chives: add color and a light crisp finish chop right before serving so they keep their brightness

Instructions

Preheat And Prepare The Dish:

Lightly grease your baking dish and set your oven to the right temperature which sets you up for easy serving and even cooking

Build A Roux Base:

Melt butter in a saucepan over medium heat and add freshly minced garlic stirring gently for about one minute until it smells fragrant stir in the flour and keep moving it around for two minutes until you have a golden paste

Create The Cream Sauce:

Lower your heat to medium low and start drizzling milk in just a few splashes at a time whisking constantly for several minutes so your sauce turns silk-smooth as it thickens

Season The Sauce:

Stir in chicken bouillon or salt and plenty of black pepper taste and tweak until the sauce is bright with savory flavor take it off the heat when it is thick and glossy enough to coat a spoon

Layer The Potatoes:

Arrange half your sliced potatoes in one even layer in the greased dish try to overlap them just a little for that finished scalloped look

Assemble With Sauce And Cheese:

Ladle half your sauce evenly over the potatoes and spread it out to reach the edges scatter half your mozzarella and parmesan on top so it melts into every crevice

Repeat Layers:

Add the second half of your potatoes arrange evenly pour on the last of the sauce dot with the remaining cheeses this double layer creates a super creamy interior and crispy cheesy crust

Bake Covered:

Cover tightly with foil and bake for forty minutes this locks in moisture so the potatoes cook through and the layers meld

Brown The Top:

Uncover and pop back in the oven for another thirty minutes until you get a golden bubbling cheesy top broil for a minute or two right at the end if you love those extra crispy edges but keep an eye out so nothing burns

Garnish And Serve:

Right before serving scatter fresh chives over the bubbling top for color and brightness then scoop out while warm for gooey cheesy layers in every serving

My favorite part is the parmesan freshly grated over the very top. Nothing else brings that nutty golden finish that has everyone fighting for those crispy edges. Every holiday my kids hover by the oven hoping for a sneak taste.

Storage Tips

Keep leftovers well-covered in the fridge for up to four days. I like to reheat slices gently in a low oven so the sauce stays thick and creamy. Even when reheated, the flavors continue to develop so the dish tastes almost richer after a night in the fridge.

Ingredient Substitutions

Swap Yukon Gold for Russet or red potatoes just keep the slices even. No mozzarella on hand Monterey Jack or Gruyère will give you a great melt and a new twist. Switch in vegetable bouillon for chicken if you need this dish meat-free.

Serving Suggestions

Pair as a side with roasted chicken slow-cooked brisket or a glazed holiday ham. At brunch time serve with poached eggs and a heap of greens for a decadent treat. There is almost nothing it does not go with especially when you want cozy comfort.

Creamy garlic and cheese make these scalloped potatoes irresistible at any gathering. Give them a try and you might just start a new family tradition.

Common Questions About Recipes

→ Which potatoes are best for this dish?

Yukon Gold or Russet potatoes work well, offering a creamy texture and holding their shape after baking.

→ How thin should the potatoes be sliced?

Slice potatoes 1/8 to 1/4 inch thick for even baking and tender, cohesive layers throughout the dish.

→ Can this be made ahead of time?

Yes, assemble in advance and refrigerate, then bake just before serving for the creamiest texture and best flavor.

→ Is it necessary to use both parmesan and mozzarella?

Using both creates depth and a gooey, golden top. Adjust cheese varieties as preferred for taste or texture.

→ What can replace chicken bouillon?

Vegetable bouillon or kosher salt works just as well, adding savory flavor with easy adjustments for dietary needs.

→ How can I get a crispy top?

After baking, broil the dish for 2–3 minutes to brown and bubble the cheese, keeping a close watch to prevent burning.