🥔 Garlic Parmesan Scalloped Potatoes

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A rich, creamy, and cheesy potato bake that’s perfect for holidays, potlucks, or Sunday dinners.

Ingredients

Sauce

  • 4 tablespoons butter

  • 1 tablespoon garlic, minced (or 4 large cloves, minced)

  • 4 tablespoons all-purpose flour

  • 4 cups milk (skim, 2%, or whole)

  • 1 teaspoon chicken bouillon powder or Kosher salt

  • 1 pinch salt, to taste

  • ½ teaspoon black pepper

Main

  • 2½ lbs Yukon Gold or Russet potatoes, peeled & sliced ⅛–¼ inch thick

  • 2 cups shredded mozzarella cheese

  • ¾ cup freshly grated Parmesan cheese

  • 1 tablespoon fresh chives, divided

Instructions

  1. Preheat Oven – Heat to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

  2. Make Garlic Cream Sauce

    • In a medium saucepan, melt butter over medium heat.

    • Add garlic; sauté 30 seconds until fragrant.

    • Whisk in flour; cook 2 minutes, stirring constantly to make a smooth roux.

    • Reduce heat to medium-low and gradually whisk in milk, ¼ cup at a time, to keep it lump-free.

    • Bring to a gentle boil; cook until slightly thickened.

    • Stir in bouillon powder, salt (if needed), and black pepper. Remove from heat.

  3. Assemble Layers

    • Arrange half the potatoes in the prepared baking dish.

    • Pour over half the cream sauce.

    • Sprinkle with half the mozzarella and half the Parmesan.

    • Repeat with remaining potatoes, sauce, and cheeses.

  4. Bake

    • Cover tightly with foil and bake 40 minutes, until potatoes are nearly tender.

    • Remove foil; bake another 30 minutes, until golden and bubbly.

    • For a crisp top, broil 2–3 minutes, watching closely.

  5. Garnish & Serve – Sprinkle with fresh chives before serving.

Tips

  • For richer flavor, use half-and-half instead of milk.

  • Slice potatoes evenly for consistent cooking.

  • If you love extra garlic, roast a head of garlic and mash it into the sauce.

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