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Ultra close-up macro of bubbling golden brown creamy garlic Parmesan scalloped potatoes with crispy cheese crust and tender potato layers

Creamy Garlic Parmesan Scalloped Potatoes

Ultra-rich, decadent scalloped potatoes layered with tender Yukon gold slices, roasted garlic cream, nutty Parmesan, and melted Gruyere baked until bubbling and golden brown.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 generous portions
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

Tender Potato Layers
  • 3 lbs Yukon gold or Russet potatoes peeled and sliced ⅛-inch thin with a mandoline
  • 1 small yellow onion finely diced or paper-thin sliced
Velvety Garlic Cream Sauce & Cheeses
  • 4 tablespoon unsalted butter
  • ¼ cup all-purpose flour
  • 4 cloves garlic finely minced
  • 2 cups heavy cream
  • 1 ½ cups whole milk or low-sodium chicken broth
  • 1 ½ cups Parmesan cheese freshly grated from wedge
  • 1 ½ cups Gruyere or sharp white cheddar cheese freshly shredded
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon ground nutmeg essential French bistro note
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoon fresh chives or parsley chopped for garnish

Method
 

Slice Potatoes & Simmer Garlic Cream
  1. Prep Dish & Potatoes: Preheat oven to 375°F (190°C). Grease a 9x13-inch ceramic baking dish with butter. Slice potatoes into uniform ⅛-inch slices using a mandoline.
  2. Make Garlic Roux: In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 90 seconds until bubbly.
  3. Simmer Velvety Cream Sauce: Slowly pour in heavy cream and whole milk (or broth) while whisking constantly to prevent lumps. Whisk in kosher salt, pepper, thyme, and nutmeg. Simmer for 3 to 4 minutes until thickened. Remove from heat and stir in 1 cup of Parmesan and 1 cup of Gruyere until silky and melted.
Layer & Bake to Golden Bubble
  1. Layer Casserole: Spread ½ cup of sauce into the bottom of the dish. Arrange ⅓ of the potato slices in overlapping rows, scatter some onion, and ladle ⅓ of the cream sauce over top. Repeat for two more layers, finishing with the remaining sauce.
  2. Top With Cheeses: Scatter remaining ½ cup Parmesan and ½ cup Gruyere evenly across the top.
  3. Bake Covered then Uncovered: Cover dish tightly with aluminum foil and bake at 375°F for 45 minutes until potatoes are knife-tender. Remove foil and bake uncovered for another 20 to 25 minutes until the top is bubbling, deep golden brown, and crisp around the edges.
  4. Rest & Garnish: Allow to rest for 15 minutes before serving so the luscious garlic cream sets into sliceable layers. Garnish with fresh chives and enjoy!

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 34gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 490mgPotassium: 680mgFiber: 3gSugar: 4gVitamin A: 820IUVitamin C: 22mgCalcium: 280mgIron: 1.6mg

Notes

Do not soak sliced potatoes in water! The natural surface starch is essential to bind with the cream sauce into a velvety gratin that never splits. Resting 15 minutes before cutting allows clean, gorgeous square slices.

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