Description

These Garlic Scalloped Potatoes are the perfect side dish, combining creamy, cheesy layers of Yukon Gold potatoes, savory garlic sauce, and a crispy, golden topping. This comforting and rich dish is ideal for holiday dinners, family gatherings, or as a weeknight treat. Baked to perfection with a mix of Gruyère and Parmesan cheese, each bite offers the right balance of flavor and texture. A true comfort food everyone will love!

Ingredients

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

4 cloves garlic, minced

1 medium yellow onion, thinly sliced

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

3 cups whole milk

1 cup heavy cream

1 teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

¼ teaspoon nutmeg

1 cup Gruyère cheese, shredded

½ cup Parmesan cheese, grated

2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

Prepare Potatoes and Aromatics:
Peel and thinly slice the Yukon Gold potatoes to 1/8 inch thickness. Place them in a bowl of cold water to prevent browning. Mince the garlic and thinly slice the yellow onion.
Make the Creamy Garlic Sauce:
In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 2-3 minutes to form a roux. Gradually pour in the milk, whisking continuously to incorporate. Add the heavy cream, garlic, salt, pepper, and nutmeg. Simmer for 5-7 minutes until the sauce thickens.
Assemble the Scalloped Potatoes:
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer half of the sliced potatoes on the bottom, slightly overlapping. Sprinkle with onions and pour half of the creamy sauce over the potatoes. Repeat layers with the remaining ingredients.
Bake the Scalloped Potatoes:
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the Gruyère and Parmesan cheese over the top, and bake uncovered for another 15-20 minutes until golden and bubbly.
Rest and Serve:
Let the casserole rest for 10-15 minutes before serving. Garnish with fresh chopped parsley and serve hot.

Notes

Make Ahead: Assemble the casserole a day before and refrigerate. Add extra baking time if refrigerated overnight.
Freezing: Freeze the unbaked casserole for up to 3 months. Thaw overnight before baking.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
Dairy-Free: Substitute non-dairy butter, almond milk, and dairy-free cheese for a dairy-free option.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American