If you are looking for a comforting potato side dish with layers of tender potatoes, fresh garlic, cream, Parmesan, and plenty of melted cheese, these Creamy Garlic Parmesan Scalloped Potatoes are an excellent recipe to make. Thinly sliced potatoes are layered with a silky garlic cream sauce, Parmesan, and mozzarella, then baked until soft in the center and beautifully golden on top.
This recipe is perfect for family dinners, holidays, potlucks, Sunday roasts, or any meal that needs a rich and satisfying side dish. The sauce is creamy without being overly heavy, and the combination of Parmesan, garlic, thyme, and butter gives every layer plenty of savory flavor.
Serve these scalloped potatoes alongside roast chicken, steak, pork chops, ham, turkey, or roasted vegetables.
Why You’ll Love These Creamy Garlic Parmesan Scalloped Potatoes
Thinly sliced potatoes cook directly in the creamy sauce, allowing them to absorb plenty of garlic-Parmesan flavor.
Using both milk and heavy cream creates a rich sauce that still remains smooth and pourable.
Parmesan adds salty, savory flavor, while mozzarella creates a creamy melted cheese layer.
The dish can be assembled ahead of time, making it especially useful for holidays and entertaining.
Most importantly, the potatoes become incredibly tender while the top develops golden, bubbling cheese and lightly crisp edges.
Ingredients
For the Potatoes
- 3 pounds Yukon Gold or russet potatoes
- 1 tablespoon unsalted butter, for greasing the baking dish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Creamy Garlic Parmesan Sauce
- 4 tablespoons unsalted butter
- 5 garlic cloves, finely minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1½ cups heavy cream
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ cups freshly grated Parmesan cheese
For the Cheese Layers
- 1½ cups shredded low-moisture mozzarella cheese
- ½ cup freshly grated Parmesan cheese
For Garnishing
- Fresh parsley
- Fresh thyme
- Extra Parmesan
- Freshly cracked black pepper
How to Make Creamy Garlic Parmesan Scalloped Potatoes
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Butter a 9×13-inch baking dish generously.
2. Prepare the Potatoes
Peel the potatoes if desired.
Yukon Gold potatoes can be left unpeeled if the skins are clean and thin.
3. Slice the Potatoes
Using a mandoline or sharp knife, slice the potatoes approximately ⅛ inch thick.
Keeping the slices uniform is important because uneven slices cook at different rates.
4. Do Not Soak the Potatoes
For this recipe, avoid soaking or rinsing the sliced potatoes.
The natural starch helps thicken the creamy sauce during baking.
5. Make the Garlic Butter Base
Place a large saucepan over medium-low heat.
Add the butter.
Once melted, add the minced garlic.
Cook for approximately 30–60 seconds, stirring constantly.
Do not let the garlic brown.
6. Add the Flour
Sprinkle in the flour.
Whisk continuously for approximately 1–2 minutes.
This removes the raw flour taste and creates the base for the creamy sauce.
7. Add the Milk
Slowly pour in the milk while whisking constantly.
Adding it gradually helps prevent lumps.
8. Add the Heavy Cream
Pour in the heavy cream.
Continue whisking until smooth.
9. Add the Broth
Stir in the chicken or vegetable broth.
The broth prevents the sauce from becoming excessively heavy and adds savory flavor.
10. Add Seasonings
Stir in:
- Dijon mustard
- Garlic powder
- Onion powder
- Thyme
- Italian seasoning
- Salt
- Black pepper
11. Simmer the Sauce
Cook over medium-low heat for approximately 4–6 minutes, stirring frequently.
The sauce should begin to thicken enough to lightly coat the back of a spoon.
12. Add Parmesan
Reduce the heat to low.
Add the Parmesan gradually, stirring until smooth and melted.
Avoid aggressively boiling the sauce after adding the cheese.
13. Taste and Adjust
Taste the sauce.
Add additional pepper, garlic powder, or salt if needed.
Remember that Parmesan is naturally salty.
14. Start the First Potato Layer
Arrange approximately one-third of the potato slices across the bottom of the prepared baking dish.
Slightly overlap them.
15. Season Lightly
Sprinkle the potatoes with a little salt and black pepper.
16. Add Cream Sauce
Spoon approximately one-third of the garlic Parmesan sauce evenly over the potatoes.
17. Add Cheese
Sprinkle with approximately one-third of the mozzarella.
Add a little Parmesan.
18. Repeat the Layers
Add another layer of potatoes.
Season lightly.
Add another portion of sauce and cheese.
19. Add the Final Potato Layer
Arrange the remaining potatoes neatly over the top.
20. Add Remaining Sauce
Pour the remaining creamy garlic Parmesan sauce evenly over the entire dish.
Use a spatula or spoon to gently encourage the sauce between the potato layers.
21. Add Final Cheese
Sprinkle the remaining mozzarella and Parmesan over the top.
22. Cover with Foil
Cover the baking dish tightly with foil.
For easier removal, lightly spray the underside of the foil with nonstick cooking spray so the cheese does not stick.
23. Bake Covered
Bake for approximately 50–60 minutes.
This covered stage allows the potatoes to steam and soften without the top becoming too dark.
24. Check the Potatoes
Carefully insert a thin knife into the center.
It should slide through with some resistance but without hitting hard, raw potato.
If the potatoes still feel firm, cover and bake another 10–15 minutes.
25. Remove the Foil
Once the potatoes are nearly tender, carefully remove the foil.
26. Continue Baking
Bake uncovered for another 20–25 minutes.
The sauce should bubble around the edges and the cheese should become golden.
27. Broil for Extra Browning
For a deeper golden crust, broil for approximately 1–2 minutes.
Watch carefully.
28. Test Again
Insert a knife into the thickest part of the casserole.
It should pass through the potatoes easily.
29. Rest
Remove the dish from the oven.
Let the scalloped potatoes rest for approximately 15–20 minutes.
This is important because the cream sauce thickens as it cools slightly.
30. Garnish
Finish with fresh parsley, thyme, Parmesan, and cracked black pepper.
31. Serve
Spoon generous portions onto plates and serve warm.
What to Serve With Creamy Garlic Parmesan Scalloped Potatoes
These potatoes pair beautifully with:
- Roast chicken
- Garlic herb chicken
- Pork chops
- Pork tenderloin
- Steak
- Beef tenderloin
- Meatloaf
- Roast turkey
- Baked ham
- Salmon
For vegetables, try:
- Roasted broccoli
- Garlic asparagus
- Green beans
- Brussels sprouts
- Glazed carrots
- Roasted zucchini
- Garden salad
They are especially good as a holiday side dish because they pair easily with both beef and poultry.
Tips for the Best Scalloped Potatoes
Slice the potatoes evenly.
Use a mandoline if possible.
Do not rinse away the potato starch.
Use freshly grated Parmesan.
Keep the sauce over moderate or low heat once the cheese is added.
Do not make the sauce too thick before baking.
Make sure sauce reaches between the potato layers.
Bake covered until the potatoes are nearly tender.
Uncover only near the end.
Test doneness with a knife rather than relying only on baking time.
Let the finished casserole rest before serving.
Easy Recipe Variations
Extra Cheesy Scalloped Potatoes
Add:
- Gruyère
- Cheddar
- Fontina
- Provolone
along with the mozzarella and Parmesan.
Garlic Herb Scalloped Potatoes
Add fresh rosemary, thyme, and parsley to the cream sauce.
Bacon Parmesan Scalloped Potatoes
Add ½–¾ cup crispy crumbled bacon between the potato layers.
Ham and Cheese Scalloped Potatoes
Add 2 cups diced cooked ham between the layers for a complete casserole-style meal.
Mushroom Garlic Scalloped Potatoes
Sauté 8 ounces sliced mushrooms until golden and their moisture has evaporated.
Layer them between the potatoes.
Spinach Parmesan Scalloped Potatoes
Add 2 cups cooked spinach, squeezed very dry.
Spicy Garlic Potatoes
Add cayenne, crushed red pepper flakes, or chopped jalapeños.
Caramelized Onion Scalloped Potatoes
Add approximately 1 cup caramelized onions between the layers.
How to Store Leftovers
Allow leftover scalloped potatoes to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Reheating in the Oven
Place the potatoes in a covered baking dish.
Reheat at 350°F (175°C) until hot throughout.
Add a splash of milk or cream if the sauce has become very thick.
Reheating in the Microwave
Microwave individual portions in short intervals until heated through.
Cover loosely to prevent the potatoes from drying out.
Freezing
Scalloped potatoes can be frozen, although cream sauces and potatoes can become slightly softer after thawing.
For best texture, refrigerating rather than freezing is preferable.
If freezing, cool completely and store for up to approximately 1–2 months.
Frequently Asked Questions
What potatoes are best for scalloped potatoes?
Yukon Gold potatoes are excellent because they are creamy and hold their shape well.
Russets also work and release more starch, which helps create a thicker sauce.
How thin should I slice the potatoes?
Approximately ⅛ inch thick is ideal.
Why are my scalloped potatoes still hard?
The slices may have been too thick or the casserole may simply need more baking time.
Cover it again and continue baking until a knife slides easily through the center.
Why is my sauce watery?
The casserole may need more resting time.
The sauce thickens considerably during the first 15–20 minutes after baking.
Can I make this ahead?
Yes.
Assemble the dish up to a day ahead, cover, and refrigerate.
Bake when ready, adding approximately 10–15 minutes because the casserole will start cold.
Can I use half-and-half instead of heavy cream?
Yes.
The finished sauce will be slightly lighter but still creamy.
Can I add meat?
Absolutely.
Ham, bacon, cooked sausage, shredded chicken, or cooked ground beef can all be layered with the potatoes.
Can I use pre-shredded Parmesan?
You can, but freshly grated Parmesan generally melts more smoothly into the cream sauce.
Final Thoughts
These Creamy Garlic Parmesan Scalloped Potatoes combine thinly sliced potatoes, fresh garlic, butter, cream, Parmesan, mozzarella, herbs, and a rich homemade sauce in one comforting baked side dish.
The key is slicing the potatoes evenly, keeping the cheese sauce smooth, baking the casserole covered until the potatoes are tender, and allowing it to rest before serving.
Serve these scalloped potatoes alongside roasted chicken, pork chops, steak, ham, or turkey for a creamy, cheesy, garlic-packed side dish that works just as well for weeknight dinners as it does for holidays.