Garlic Parmesan Scalloped Potatoes
Creamy garlic and Parmesan coat thin potato slices in this easy-to-make scalloped dish, creating a warm, comforting side that’s simple to prepare and full of flavor. Perfect alongside roasted meats or a fresh salad, it turns any meal into a cozy, satisfying experience.
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Ingredients
- 1.7 lbs Yukon Gold about 0.8 kg, or similar potatoes thinly sliced
- 2 tablespoon unsalted butter
- 2 garlic cloves minced
- 1 teaspoon all-purpose flour
- 1 cup heavy cream or milk/half-and-half, 240 ml
- 1 cup Parmesan cheese grated, optional
- 2 teaspoon thyme leaves dried
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish. In a large saucepan, melt the butter over medium heat.
- Add the garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the cream, cooking 1–2 minutes until slightly thickened. Add Parmesan, thyme, salt, and pepper, whisking until smooth. Add a splash of milk if you want a thinner sauce.
- Arrange the potato slices upright in the baking dish. Pour the sauce evenly over the potatoes and sprinkle extra Parmesan on top if desired.
- Cover with foil and bake for 30 minutes. Remove the foil and bake another 30 minutes until the potatoes are tender and the top turns golden.
- Let the dish rest for 10 minutes before serving.
- Enjoy your scalloped potatoes with roasted chicken, grilled vegetables, or a fresh green salad for a complete and comforting meal.
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Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 25g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 674mg | Potassium: 606mg | Fiber: 3g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 27mg | Calcium: 246mg | Iron: 1mg
