CREAMY PARMESAN SCALLOPED POTATOES ULTIMATE

Is your week missing that warm, comforting hug only a truly delicious dish can provide? Imagine layers of thinly sliced potatoes, bathed in a velvety, parmesan-infused cream sauce, baked to bubbly, golden perfection. With this recipe for Creamy Parmesan Scalloped Potatoes, you’re just a few simple steps away from creating a side dish that will steal the show, I promise!

The Star Players: Ingredients You’ll Need

For the Potatoes:

• 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

For the Creamy Parmesan Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional, but highly recommended!)
• 1 1/2 cups grated Parmesan cheese, divided
• 2 cloves garlic, minced

Optional Garnish:

• Fresh parsley, chopped

Step-by-Step Instructions: Your Path to Potato Perfection

Preparation is Key:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Prepare your potatoes by peeling and slicing them thinly. A mandoline slicer is your best friend here for even slices, but a sharp knife works just fine, too! Uniform slices will cook more evenly.

Crafting the Creamy Dream Sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is what thickens our sauce, so don’t skip this step!
3. Slowly pour in the milk, whisking continuously to prevent lumps.
4. Bring the mixture to a simmer, stirring occasionally.
5. Reduce the heat to low and stir in the salt, pepper, and nutmeg (if using).
6. Remove from heat and stir in 1 cup of the Parmesan cheese and minced garlic until melted and smooth. This is where the magic happens! Taste and adjust seasonings as needed.

Assembling the Masterpiece:

1. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping.
2. Pour about 1/3 of the cream sauce over the potatoes, ensuring they are well coated.
3. Repeat layers of potatoes and sauce twice more, ending with a layer of sauce.
4. Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top.

Baking to Golden Glory:

1. Cover the baking dish with aluminum foil. This prevents the top from browning too quickly.
2. Bake for 45 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet little resistance.
4. Let the dish rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth!

Garnish and Serve:

1. Garnish with fresh parsley, if desired, and serve hot.

Pro Tips & Troubleshooting: Avoiding Potato Pitfalls

Soggy Potatoes? Not on my Watch!

One of the biggest fears with scalloped potatoes is ending up with a soggy mess. Here’s how to avoid it:

• Don’t Overlap Too Much: While some overlapping is necessary, avoid packing the potatoes in too tightly. This prevents the sauce from penetrating and cooking them evenly.
• Don’t Overcook: Overbaking can also lead to mushy potatoes. Keep an eye on them and test for doneness with a knife.
• Use the Right Potatoes: Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russet potatoes can work in a pinch, but they tend to release more starch and can be more prone to becoming mushy.

Sauce Too Thick or Too Thin? Easy Fixes!

• Too Thick: If your sauce is too thick, simply whisk in a little extra milk, a tablespoon at a time, until it reaches the desired consistency.
• Too Thin: If your sauce is too thin, you can either simmer it for a few more minutes (stirring constantly to prevent scorching) to allow it to thicken naturally, or whisk a teaspoon of cornstarch with a tablespoon of cold milk to create a slurry, then whisk that into the sauce and simmer for a minute or two until thickened.

Parmesan Power:

Freshly grated Parmesan cheese makes all the difference! Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Also, don’t be shy with the Parmesan! It adds a wonderful nutty, savory flavor that complements the creamy sauce perfectly.

Variations & Adaptations: Make It Your Own!

Spice It Up:

Add a pinch of red pepper flakes to the sauce for a little kick. Or, stir in some chopped jalapeños for a spicier version.

Add Some Protein:

Cooked ham, bacon, or sausage would be delicious additions to this dish. Simply layer them in with the potatoes and sauce.

Cheesy Goodness Amplified:

In addition to Parmesan, try adding other cheeses like Gruyere, cheddar, or mozzarella for a more complex flavor profile.

Vegetarian Delight:

Add some sautéed vegetables like onions, mushrooms, or spinach for extra flavor and nutrients.

Serving Suggestions: The Perfect Accompaniments

These Creamy Parmesan Scalloped Potatoes are the perfect side dish for a variety of main courses. They pair beautifully with roasted chicken, grilled steak, or baked ham. They’re also a delicious addition to any holiday meal.

Consider serving them alongside Creamy Parmesan Chicken Rigatoni for an extra cheesy and satisfying meal. Alternatively, you could enjoy them with Garlic Parmesan Crockpot Chicken. For another potato-centric delight, try them alongside Cheesy Potato Gratin Casserole. You might also enjoy it with Creamy Garlic Parmesan Crockpot Chicken & Potatoes or Garlic Parmesan Chicken Potatoes. If you are looking for another potato option, try Cheesy Garlic Scalloped Potatoes!

Storage & Reheating: Enjoying Leftovers

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. You can also microwave them, but they may become a bit softer in texture.

Why This Recipe Works: The Science Behind the Deliciousness

This recipe is more than just a collection of ingredients; it’s a carefully crafted formula for potato perfection. The key to success lies in understanding how each component contributes to the final result:

• The Potatoes: Yukon Gold potatoes are chosen for their creamy texture and ability to hold their shape during cooking.
• The Roux: The roux (butter and flour) is the foundation of the creamy sauce, providing the necessary thickening power.
• The Milk: Whole milk adds richness and creaminess to the sauce.
• The Parmesan: Parmesan cheese provides a salty, nutty, and savory flavor that elevates the entire dish.
• The Baking Process: Baking the potatoes slowly and evenly allows them to become tender and infused with the flavor of the sauce.

Final Thoughts: Potato Happiness Awaits

With this Creamy Parmesan Scalloped Potatoes recipe, you’re not just making a side dish; you’re creating an experience. So gather your ingredients, put on some music, and get ready to embark on a culinary adventure. The reward? A warm, comforting, and utterly delicious dish that will bring joy to your table. Enjoy!

Creamy Parmesan Scalloped Potatoes Ultimate

Amelia Chen-Morrison

This Creamy Parmesan Scalloped Potatoes recipe delivers layers of thinly sliced potatoes baked in a velvety, parmesan-infused cream sauce until golden and bubbly. It’s a comforting and delicious side dish that’s sure to be a crowd-pleaser. This recipe uses simple steps to create the ultimate potato perfection.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• 9×13 inch baking dish
• Oven
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Peeler
• Knife or mandoline slicer
• Aluminum foil
• Cutting board

Ingredients

  

• 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated Parmesan cheese, divided
• 2 cloves garlic, minced
• Fresh parsley, chopped for garnish

Instructions

 

• Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
• Prepare your potatoes by peeling and slicing them thinly.
• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Slowly pour in the milk, whisking continuously to prevent lumps.
• Bring the mixture to a simmer, stirring occasionally.
• Reduce the heat to low and stir in the salt, pepper, and nutmeg (if using).
• Remove from heat and stir in 1 cup of the Parmesan cheese and minced garlic until melted and smooth.
• Taste and adjust seasonings as needed.
• Arrange a layer of potato slices in the prepared baking dish, slightly overlapping.
• Pour about 1/3 of the cream sauce over the potatoes, ensuring they are well coated.
• Repeat layers of potatoes and sauce twice more, ending with a layer of sauce.
• Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top.
• Cover the baking dish with aluminum foil.
• Bake for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
• A knife inserted into the center should meet little resistance.
• Let the dish rest for 10-15 minutes before serving.
• Garnish with fresh parsley, if desired, and serve hot.

Notes

To avoid soggy potatoes, don’t overlap the potato slices too much and don’t overcook the dish. Yukon Gold potatoes are recommended. If the sauce is too thick, whisk in a little extra milk. If the sauce is too thin, simmer it longer or use a cornstarch slurry. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Add red pepper flakes or chopped jalapeños for spice. Incorporate cooked ham, bacon, or sausage for added protein. Experiment with other cheeses like Gruyere, cheddar, or mozzarella. Add sauteed vegetables like onions, mushrooms, or spinach for a vegetarian version.