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Garlic Parmesan Scalloped Potatoes

Creamy garlic Parmesan scalloped potatoes in a golden brown casserole dish.
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Creamy, savory scalloped potatoes layered with a rich garlic Parmesan cheese sauce. This from-scratch casserole is a special yet simple side dish perfect for holidays or cozy family dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half, warmed
  • 1 1/2 cups freshly grated Parmesan cheese, divided
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika (smoked or sweet)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
  2. Place sliced potatoes in a large bowl of cold water to prevent browning.
  3. Melt butter in a large saucepan over medium heat. Add diced onion and cook until soft, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes to form a roux.
  6. Slowly pour in the warmed milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer, stirring frequently, until thickened, about 5-7 minutes.
  7. Remove sauce from heat. Stir in 1 cup of Parmesan, all of the cheddar cheese, thyme, paprika, salt, and pepper. Taste and adjust seasoning.
  8. Drain the potato slices and pat them very dry with clean kitchen towels.
  9. Spread a thin layer of cheese sauce on the bottom of the prepared baking dish.
  10. Arrange a third of the potato slices in an even, overlapping layer. Spoon a third of the remaining sauce over the top. Repeat layers two more times, ending with sauce.
  11. Sprinkle the remaining 1/2 cup of Parmesan over the top.
  12. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  13. Remove the foil and bake for an additional 25-35 minutes, until potatoes are fork-tender and the top is bubbly and browned.
  14. Let the casserole rest for 15 minutes before serving. Garnish with fresh parsley.

Notes

For best results, slice potatoes thinly and evenly and pat them completely dry before layering to avoid a watery sauce. The casserole can be assembled a day ahead and refrigerated before baking; add 10-15 minutes to baking time. Leftovers reheat well.

Nutrition

Find it online: https://www.homestyletable.com/garlic-parmesan-scalloped-potatoes/