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Creamy Garlic Parmesan Scalloped Potatoes baked to perfection

Garlic Parmesan Scalloped Potatoes

Indulge in creamy layers of Yukon Gold potatoes baked in a garlic-infused cream sauce topped with mozzarella and Parmesan cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Sauce Base
  • 4 tablespoons butter Rich base adds depth and flavor.
  • 1 tablespoon garlic, minced Or 4 large cloves for a stronger garlic flavor.
  • 4 tablespoons all-purpose flour For the roux.
  • 4 cups milk Use skim, 2%, or full fat.
  • 1 teaspoon chicken bouillon powder or Kosher salt Enhances flavor.
  • 1 pinch salt To taste.
  • 1/2 teaspoon black pepper Adds a little kick.
Potato Layer
  • 2 1/2 pounds Yukon Gold potatoes, peeled and sliced Can substitute with Russets.
Cheese Topping
  • 2 cups shredded mozzarella cheese Provides gooey texture.
  • 3/4 cup freshly grated Parmesan cheese Essential for flavor.
  • 1 tablespoon fresh chives, divided For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
  3. Whisk in the flour and cook for 2 minutes to form a roux.
  4. Lower the heat to medium-low and gradually whisk in the milk, about 1/4 cup at a time, until the sauce thickens.
  5. Stir in the chicken bouillon powder, salt, and black pepper. Remove from heat.
  6. Arrange half of the potato slices in the baking dish. Pour over half of the cream sauce, then half of the mozzarella and half of the Parmesan.
  7. Repeat with the remaining potatoes, sauce, and cheeses.
Baking
  1. Cover with foil and bake for 40 minutes, or until the potatoes are tender.
  2. Remove the foil and bake for another 30 minutes until the top is golden and bubbly.
  3. For a crispy finish, broil for 2-3 minutes, watching closely.
Serving
  1. Garnish with fresh chives and serve warm.

Notes

For a healthier version, substitute low-fat milk and cheese, or replace potatoes with sliced cauliflower.