Garlic Parmesan Scalloped Potatoes (Printer-Friendly Version)
Tender potatoes in garlic cream, cheesy layers, and chives for a golden, bubbling, comforting side.
# What You'll Need:
→ Sauce Base
01 -
4 tablespoons unsalted butter
02 -
3 garlic cloves, minced
03 -
3 tablespoons all-purpose flour
04 -
2 1/2 cups whole milk
05 -
2 teaspoons chicken bouillon powder or kosher salt
06 -
1/2 teaspoon sea salt, or to taste
07 -
1/2 teaspoon freshly ground black pepper
→ Potatoes & Cheeses
08 -
3 pounds Yukon Gold potatoes, sliced 1/8–1/4 inch thick
09 -
1 3/4 cups shredded mozzarella cheese
10 -
1 1/4 cups freshly grated parmesan cheese
→ Garnish
11 -
2 tablespoons fresh chives, finely chopped
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with unsalted butter or nonstick spray to prevent sticking.
02 -
Melt the butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the flour, whisking constantly for 2 minutes to develop a smooth pale roux.
03 -
Reduce heat to medium-low. Gradually add the milk, whisking continuously to avoid lumps. Cook, stirring gently, for 4–6 minutes until the sauce begins to thicken and coats the back of a spoon.
04 -
Remove saucepan from heat. Whisk in chicken bouillon powder or kosher salt, additional sea salt to taste, and freshly ground black pepper until fully dissolved.
05 -
Arrange half of the sliced Yukon Gold potatoes in an even layer on the bottom of the prepared baking dish.
06 -
Pour half of the cream sauce evenly over the potatoes. Sprinkle with half the mozzarella and half the parmesan cheese.
07 -
Layer remaining potato slices over the cheese. Top with remaining sauce, then sprinkle the rest of the mozzarella and parmesan over the surface.
08 -
Cover tightly with aluminum foil and bake for 40 minutes, allowing the potatoes to soften thoroughly.
09 -
Remove foil and continue baking for 30 minutes until cheese is golden and the sauce bubbles. For a crisper surface, broil on high 2 minutes, watching closely to prevent burning.
10 -
Let rest a few minutes to allow the sauce to thicken. Scatter chopped fresh chives across the bubbling top and serve warm.
# Additional Tips:
01 -
Shred cheeses from whole blocks for optimal melting and flavor.
02 -
Thin, even potato slices (1/8 to 1/4 inch thick) ensure uniform tenderness throughout the casserole.
03 -
Allow the dish to rest briefly out of the oven to ensure a creamy yet set texture.
04 -
Store leftovers in the refrigerator up to 4 days; reheat gently to maintain a smooth sauce.
05 -
Substitute Russet or red potatoes if Yukon Golds are unavailable for consistent results.
06 -
For a vegetarian version, use vegetable bouillon in place of chicken bouillon powder.