Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Simple and easy ! My whole family loves this recipe so much.
If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
The Difference between Scalloped Potatoes and Au Gratin Potatoes
Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes?
Well, they are very similar. So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that.
We are basically combining the best parts of both dishes.
A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs.
A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish.
In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.
Ingredients
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste
Instructions
Preheat oven to 400°F (200 degrees C).
Butter an 8×8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat.
Mix in the flour and salt, and stir constantly with a whisk for one minute.
Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.
Here are some variations and tips for making the best scalloped potatoes:
Variations:
Cheese Variations:
Classic Cheddar (Traditional): Sharp cheddar is often used for its rich flavor and meltability.
Gruyère or Swiss Cheese: For a nutty, sophisticated taste, use Gruyère or Swiss cheese, which melt beautifully and add depth.
Parmesan: Add grated Parmesan on top for a salty, crispy crust.
Cream Cheese: Mix in some cream cheese for extra creaminess and tanginess.
Blue Cheese: For a bold twist, sprinkle crumbled blue cheese between the layers.
Mixed Cheeses: Combine cheeses like cheddar, mozzarella, and Monterey Jack for a melty, cheesy blend.
Cream Variations:
Heavy Cream (Traditional): Heavy cream makes the dish rich and velvety.
Half-and-Half or Milk: For a lighter version, substitute half-and-half or whole milk. For even less fat, you can use 2% milk, though the sauce will be less creamy.
Sour Cream: Add a layer of tang by mixing in some sour cream with the milk or cream.
Evaporated Milk: This can be used in place of cream for a lower-fat option that still delivers a creamy texture.
Herb-Infused Cream: Simmer the cream with fresh herbs (like thyme, rosemary, or bay leaves) before adding to the potatoes for extra flavor.
Potato Variations:
Russet Potatoes (Traditional): Russets are starchy and create a creamier, more cohesive texture.
Yukon Gold Potatoes: These have a buttery flavor and hold their shape better, making for a heartier dish.
Sweet Potatoes: Substitute some or all of the regular potatoes with sweet potatoes for a sweet and savory version.
Mixed Potatoes: Use a combination of regular and sweet potatoes for a colorful, flavor-balanced dish.
Flavor Additions:
Garlic: Add minced garlic to the cream or butter for a savory boost.
Caramelized Onions: Mix in caramelized onions between the layers for a sweet, savory contrast.
Herbs: Sprinkle fresh herbs like thyme, rosemary, or parsley throughout the layers for added aroma and flavor.
Bacon or Pancetta: Crumble cooked bacon or pancetta between the layers for a smoky, savory touch.
Spices: Add a pinch of nutmeg or paprika to the cream for warmth and depth.
Vegetable Additions:
Leeks or Shallots: Layer in thinly sliced leeks or shallots for a mild onion flavor.
Spinach or Kale: Add layers of spinach or kale for a pop of color and extra nutrition.
Mushrooms: Sautéed mushrooms add an earthy depth to the potatoes.
Cauliflower: For a lower-carb variation, substitute part of the potatoes with cauliflower slices.
Topping Variations:
Breadcrumbs: For a crunchy topping, sprinkle breadcrumbs mixed with melted butter and Parmesan over the top before baking.
Panko: Panko breadcrumbs give an even lighter, crispier texture.
Herbed Butter: Melted butter mixed with herbs like thyme or parsley can be drizzled over the top for added richness.
Extra Cheese: Finish with an additional layer of grated cheese for a bubbly, golden brown crust.
Tips for Perfect Scalloped Potatoes:
Slice the Potatoes Evenly:
Use a mandoline for thin, uniform slices (about 1/8 inch thick). Even slicing ensures that all the potatoes cook at the same rate and helps the layers cook evenly.
Parboil or Soak the Potatoes:
For faster cooking, you can parboil the potato slices for a few minutes before layering them in the dish. Alternatively, soaking the slices in cold water for 30 minutes can help remove excess starch, resulting in a creamier sauce.
Layer the Potatoes in a Single Layer:
Make sure each layer of potatoes is spread out evenly for better cooking and more balanced flavors throughout the dish.
Pre-Cook the Sauce:
Prepare the cream sauce (with butter, garlic, and cheese) in a saucepan and pour it over the layered potatoes. This ensures the sauce is evenly distributed and flavors are well integrated.
Use Foil for the First Half of Baking:
Cover the dish with aluminum foil for the first half of baking to keep the moisture in and allow the potatoes to cook through. Remove the foil during the last 15–20 minutes to brown the top.
Don’t Rush the Cooking Time:
Scalloped potatoes need time to cook thoroughly and allow the sauce to thicken. Bake at a moderate temperature (350°F/175°C) for 60–90 minutes. Check if the potatoes are tender by inserting a knife into the center—it should go in easily without resistance.
Rest Before Serving:
Let the scalloped potatoes rest for 10–15 minutes after removing them from the oven. This allows the sauce to thicken and the layers to set, making them easier to serve.
Grate Your Own Cheese:
Grating cheese fresh from a block melts better and tastes fresher than pre-shredded cheese, which often contains anti-caking agents.
Adjust the Thickness of the Sauce:
If you prefer a thicker sauce, add a tablespoon of flour or cornstarch to the cream mixture. If you prefer a looser sauce, you can thin it with a little extra milk or stock.
Make Ahead:
Scalloped potatoes can be prepared a day ahead and stored in the fridge before baking. Just bring them to room temperature before baking, or bake a little longer if cold.
Presentation and Garnish:
Fresh Herbs: Sprinkle with finely chopped fresh parsley, chives, or thyme before serving for a fresh and colorful garnish.
Serve in Individual Ramekins: For a fancy dinner, serve the scalloped potatoes in individual ramekins for personal portions.
Extra Cheese on Top: For an extra cheesy finish, sprinkle more cheese on top after baking and broil for 1–2 minutes to get it golden and bubbly.
By following these variations and tips, you can create the best scalloped potatoes with rich, creamy layers and a beautiful golden crust.
Whether you stick with the classic version or try one of the many variations, this dish will be a guaranteed crowd-pleaser!