Parmesan Scalloped Potatoes (With Video)

There is something wildly comforting about pulling a bubbling tray of Scalloped Potatoes out of the oven. The top is golden, the edges are quietly sizzling, and the smell of garlic and cheese pretty much guarantees people will hover near the kitchen pretending not to wait. This version leans into everything we love about a classic scalloped potato recipe, but with just enough garlic and parmesan to make it feel a little more grown up and hard to resist.

These Garlic Parmesan Scalloped Potatoes are creamy without being heavy, rich without tipping into greasy, and soft in the middle with that irresistible cheesy top. They are just as at home next to a Sunday roast as they are stealing the spotlight at a dinner party. Once you make them this way, plain potatoes feel a little underdressed.

Why People Keep Going Back for Seconds

Here is what makes these parmesan scalloped potatoes genuinely better than most versions floating around:

• The sauce is built, not dumped: Starting with a simple roux gives you a smooth, clingy cream sauce that coats every slice instead of pooling at the bottom of the dish.
• Garlic is cooked properly: Gently sautéing the garlic before adding the milk softens its bite and gives you deep flavour without that harsh raw edge.
• Cheese does more than melt: Parmesan adds savoury depth while mozzarella creates that stretchy, golden finish that makes this scalloped potato recipe feel indulgent but balanced.
• Every layer matters: Seasoning as you layer means the potatoes are flavourful all the way through, not just on top.

What Goes Into These Scalloped Potatoes

These Parmesan Scalloped Potatoes are creamy, cheesy, and full of savory garlic flavor. Here's what you'll need to make them extra irresistible:

• Yukon Gold Potatoes: Tender and buttery, these potatoes hold their shape beautifully and soak up all that luscious cream sauce.
• Garlic: Freshly minced garlic infuses the dish with rich, savory depth that pairs perfectly with the creamy base.
• Parmesan Cheese: Freshly grated parmesan adds a bold, salty kick that enhances the flavor of every layer.
• Milk: Whole milk gives the sauce its creamy consistency, though 2% or skim can be used if preferred.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

Add-Ins and Smart Swaps

If you want to tweak this scalloped potato recipe without breaking it, these work beautifully:

• Caramelised Onions: Add a subtle sweetness between layers that pairs perfectly with parmesan.
• Gruyere Cheese: Swap part of the mozzarella for gruyere if you want a nuttier, more complex flavour.
• Fresh Thyme: A few leaves scattered between layers add freshness and balance the richness.
• Smoked Paprika: A light sprinkle in the sauce brings warmth and depth without turning it spicy.

On the stove

1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking oil spray. Set it aside while you prepare the sauce.

1. Start the Garlic Roux: In a pot, melt butter over medium heat. Add the garlic and sauté until fragrant, then whisk in the flour and cook while stirring for 2 minutes.

1. Make the Cream Sauce: Reduce the heat to low. Gradually whisk in the milk, about ¼ cup at a time, whisking between each addition until smooth. Bring to a gentle boil and cook until slightly thickened.

1. Season the Sauce: Stir in the chicken bouillon powder, a pinch of salt (if needed), and black pepper. Once well combined and thickened, remove the sauce from the heat and set it aside.

1. Layer the First Half: Arrange half of the potatoes evenly across the bottom of your baking dish. Pour over half of the cream sauce, then sprinkle with half the mozzarella and half the parmesan.

1. Layer the Second Half: Top with the remaining potatoes, followed by the rest of the cream sauce. Finish by sprinkling over the remaining mozzarella and parmesan cheeses.

1. Bake Until Tender and Golden: Cover the dish tightly with foil and bake for 40 minutes, or until the potatoes are fork-tender. Remove the foil and continue baking for another 30 minutes until bubbling and golden.

1. Broil and Garnish: Broil for 2–3 minutes to crisp the cheesy top, watching closely so it doesn't burn. Garnish with fresh chives and serve warm.

Parmesan Scalloped Potatoes are rich and creamy, making them good with something buttery or savory. They're especially good with Cheesy Meatballs or a classic Meatloaf for a comforting combo.

For something lighter, try them with Garlic Butter Salmonthe crisp potato top is a great contrast to the flaky fish. However you serve them, this side dish always steals the show. And if you want to add a little extra crunch and smoky flavor to the table, our Brussel Sprouts With Bacon are always a winning side.

Pro Tips for good Scalloped Potatoes

• Slice your potatoes evenly so they cook at the same rate. A mandoline makes this much easier and more consistent.
• Always grate your own cheese. Pre shredded varieties do not melt as smoothly and can affect the sauce texture.
• Season each layer lightly rather than dumping salt into the sauce. This keeps the flavour balanced throughout.
• If the top browns too quickly, loosely tent with foil and let the centre finish cooking without stress.

Recipe FAQ's

Yukon Golds or Russets work best. Yukon Golds hold their shape and stay creamy, while Russets give a softer, fluffier texture.

You can, but freshly grated cheese melts better and gives a smoother, richer sauce. Pre-shredded cheese often contains anti-caking agents that affect texture.

A mandoline slicer is the easiest way to get uniform 1/8 to 1/4-inch slices. Even slicing ensures the potatoes cook evenly throughout.

WATCH US MAKE Scalloped Potatoes (VIDEO) RIGHT HERE!

It doesn't get any better!

What you need

• 4 tablespoons butter
• 1 tablespoon garlic minced or 4 large garlic cloves, minced
• 4 tablespoons all-purpose or plain flour
• 4 cups milk skim, 2% or full fat – more if needed
• 1 teaspoon chicken bouillon powder or Kosher salt
• 1 pinch salt to taste
• 1/2 teaspoon black pepper
• 2 1/2 pounds Yukon Gold potatoes or Russets, peeled and sliced into 1/8-inch – 1/4-inch rounds
• 2 cups shredded mozzarella cheese
• 3/4 cup parmesan cheese freshly grated
• 1 tablespoon fresh chives divided

Method

1. Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray. Set it aside while you start on the sauce.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.
3. Lower the heat to medium-low. Gradually whisk in the milk, about ¼ cup at a time, whisking well between additions to keep the sauce lump-free. Bring to a gentle boil and cook until slightly thickened.
4. Stir in the chicken bouillon powder, a pinch of salt (if needed), and black pepper to taste. Once fully incorporated and thickened, remove from heat and set aside.
5. Arrange half of the potato slices in an even layer in the baking dish. Pour over half of the cream sauce, then top with half of the mozzarella and half of the parmesan. Repeat with the remaining potatoes, sauce, and cheeses.
6. Cover the dish tightly with foil and bake for 40 minutes, or until the potatoes are just tender. Remove the foil and continue baking for another 30 minutes until the top is golden and bubbly. For extra crispness, broil for 2 to 3 minutes, watching closely. Garnish with fresh chives and serve warm.