Creamy Parmesan Scalloped Potatoes Ultimate
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.
Equipment
- 9x13 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 9x13 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.