Garlic Parmesan Cheesy Scalloped Potatoes

Ultra creamy and rich, these cheesy scalloped potatoes are full of great garlic Parmesan flavor.  Velvety soft underneath, and perfectly crispy on top!

If you’ve ever had real home cooked cheesy scalloped potatoes, you know they’re hard to beat.  I’ve taken that classic dish and added a garlic Parmesan flavor, as well as added 3 kinds of cheese.  Trust me when I say, these will be your new favorite way to have potatoes!

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

You guys, I have never spent nearly half as long coming up with a recipe title, than I have for this post.  I went back and forth on cheesy scalloped potatoes or potatoes au gratin.  Which then led to a spiral of googling to try and figure out what the heck the difference between scalloped potatoes and potatoes au gratin is.  My deduction?  It’s still not very clear!  Traditionally, scalloped potatoes are baked with no cheese, in a cream sauce, most often made with raw flour in the sauce that thickens up as it bakes… and potatoes au gratin are cheesy potatoes, but traditionally have a breadcrumb topping.  However, so many scalloped potatoes recipes have cheese in them, and not many au gratin recipes have the breadcrumbs.  So confusing.

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Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

In the end, I went with my past… and called this recipe cheesy scalloped potatoes, since when I was growing up, my Mom made scalloped potatoes, and they always had cheese in them.  So if you make this, but disagree with the name, go ahead and call them whatever you’d like 🙂

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

Can you just imagine how amazing your house will smell while this ultra cheesy dish is baking?  You’ll have to find something to do to keep yourself busy, because you’ll definitely be hungry!

I chose a nice mix of Yukon gold and red potatoes to layer in this dish, and left them unpeeled.  That’s a personal preference of mine, but if you’d prefer to peel them, go ahead and peel ’em up!

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

Growing up, of course we had scalloped potatoes for holiday meals like Easter, Thanksgiving, etc, but we’d also have them for regular weekend meals as well!  This dish does take some time to bake, about 90 minutes… BUT, it’s definitely hands off time.  You just pop it in the oven and all you have to do is remove the foil after about 60 minutes.

You could certainly microwave your sliced potatoes for about 10 minutes, to cut down on the total baking time (it will take about 45-50 minutes), which could make this a go to side dish for a weeknight meal as well.

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

Some suggestions to have alongside these cheesy scalloped potatoes are Maple Balsamic Glazed Pork Chops, Stuffed Italian Flank Steak, or Chicken Marsala.

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

I really hope you give these Garlic Parmesan Cheesy Scalloped Potatoes a try soon!  They’d be perfect for Easter!

Helpful Tools to Make This Recipe:

  • Mandoline Slicer – Once you try using one of these, you’ll wonder how you EVER sliced vegetables without it!
  • 2 qt Baking Dish – I used a Le Creuset one for these photos, which I can’t seem to find online, but this is a great one!

Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com
Print
4.36 from 53 votes
8 servings
Garlic Parmesan Cheesy Scalloped Potatoes
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Ultra creamy and rich, these cheesy scalloped potatoes are full of great garlic Parmesan flavor. Velvety soft underneath, and perfectly crispy on top!

Calories: 310 kcal
Author: The Chunky Chef
Ingredients
  • 1 1/4 lbs red potatoes, washed, but not peeled
  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled
  • 1 onion, sliced thinly
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • salt and pepper, to taste
  • 2 cups whole milk
  • 1 cup cheddar cheese shredded
  • 1/2 cup gruyere cheese shredded
  • 1/4 cup Parmesan cheese grated
  • fresh chives, for garnish
  • fresh parsley, for garnish
  • additional 1/4 cup cheddar cheese, shredded
  • additional 1/4 cup gruyere cheese, shredded
  • additional 2 Tbsp Parmesan cheese, grated
Instructions
  1. Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  

  2. Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  

  3. Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.

  4. Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.

  5. Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.

  6. Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.

  7. Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.

  8. Sprinkle top with chives and parsley and serve.

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Garlic Parmesan Cheesy Scalloped Potatoes | Velvety soft and tender layers of two kinds of potatoes, smothered in a rich 3 cheese garlic sauce, then topped with extra cheese for a perfectly crispy top! It's the scalloped potato dish you've been dreaming of your entire life! | http://thechunkychef.com

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78 comments on “Garlic Parmesan Cheesy Scalloped Potatoes”

  1. I’ve made these potatoes twice and when they come out of the oven there is a lot of oil floating on the top from the cheese.  What am I doing wrong?

    • Hmm, I’ve never had that issue. It could be the Parmesan or Gruyere cheese, as different brands bake differently. Maybe switch up the cheeses, use Swiss instead of gruyere, and a little less Parmesan on top?

  2. Tried these yesterday for Easter-a HUGE hit! They were devoured in no time. Super cheesy and loved the garlic addition. Only problem? The Guyere cheese was very expensive-$7 at my local Von’s, yikes!

  3. HI, tried this today. I think I needed more cheese, but otherwise came out great. Maybe i’d reduce the amount of liquid as well. Made this and mashed potatoes…both were demolished with 6/7 people!

  4. Made this for Easter dinner today and it was fabulous!. I did double the sauce recipe due to the amount of potatoes I sliced and the deep dish casserole dish I used..
    I made it the day before so I baked it for 40 min only. I didn’t want to reheat it and have it be mashed taters.. I used the thin slice blade on my food processor and it held its shape nicely. I did bring it to room temp before reheating and covered it in foul so it wouldn’t dry out. Put the broiler on it for10 min to finish it

  5. These were fantastic. Had them today for Easter. I baked them for an hour last night while covered and then baked them  uncovered for 30 minutes today. No recipe changes needed. Really delicious.

  6. I am not a chef, I generally use my oven to store books and I’ve literally used my kitchen twice. I’ve just made this recipe, but I’ve doubled all the ingredients for a 4qt baking dish, and now that it’s in the oven I’m wondering if I may have to increase the baking time as well? I’m sure I don’t have to double the baking time, but it must be a little longer right? Winging it here. It smells divine and the dog is completely confused about what is going on.

    • I added 10 minutes, came out beautiful. Now I just have to resist tearing into it before the potluck. Thanks for the recipe!

  7. Just wondering if you have ever improvised this recipe for a crockpot. I plan to bring them to my daughters for Easter but she has no oven room for them is pregnant and cranky about changing her plans for what’s going in the oven and when 😳

    • Hi Ellen 🙂 Oh lord, I remember those cranky pregnant days well… unfortunately I’ve never tried these in the crockpot, so I really say if they would work or not. The only thing you could do would be to find a crockpot scalloped potatoes recipe, then sort of adapt that recipe to use these ingredients. Best of luck to you and Happy Easter!

  8. This recipe is terrific! I used smoked paprika, Asiago, Parmesan, and Cheddar and added ham. My husband said it was the best he’s ever had. Highly recommend!

  9. Hello 🙂 unfortunately it’s not adjustable. And it’s actually a 16th inch I just measured. Do you think it will turn out OK? I could just bake it for a shortEr amount of time.

    • No worries 🙂 I think it will still turn out okay, although I can’t guarantee it since I’ve only made it as written. I’m thinking bake it for 40 minutes covered, then uncover for about 15-20 minutes and hopefully the potatoes will be nice and tender.

  10. Hello, I would like to try this for Easter dinner. My Mandolin slices about a 16th or 12th of an inch. Would this still work? Or would the potatoes be too thin?

  11. Can this be prepared the day before and stored in the fridge until time to bake the next day?

    • Hi Jeff 🙂 I’ve made them ahead in the following way:
      Assemble it and bake it covered for 30 minutes or so, then cool completely and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly. This let’s it taste like they’re freshly made, and cuts down on bake time the day you want to eat them.

  12. I look forward to great dinners

  13. Shut the front door!!!! 
    These are drool worthy!!! 
    We would have called these cheesy layered potatoes when I was a kid. 
    Who knew there were so many names for such delicious dish!

  14. Have you tried making this with 2% milk instead of whole milk? It’s just something I already have on hand, but I don’t want to compromise the flavor of the recipe. 

  15. What would be s good substitute for the gruyere cheese thank you ?

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  18. I had to break my “no carbs at night” rule for this one. Perfect flavor, even when substituting 1% for whole milk. Thank you, this is a keeper.

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  20. My daughter-in-law made these for Thanksgiving and they were the best scalloped potatoes I have ever eaten!

  21. I’m baking this exactly as you prescribed, and the cheese sauce is AMAZING. Your instructions are great, too, even for a pre-pre-novice, like me. Thanks for the recipe!

  22. Loved this recipe, so yummy. The sauce flavor is so wonderful. Could I use the sauce to make a baked Mac and cheese? Any suggestions?

    • Hi Lauren 🙂 I’m so glad you loved these potatoes! That’s a GREAT idea, to use the sauce for a Mac and cheese… I would say the sauce amount is good for 8oz of dried pasta. My baked Mac and cheese recipe uses 4 cups of liquid to make the sauce, so if you’re looking to make the Mac and cheese with a full 16oz of pasta, I’d double the sauce ingredients, including the butter and flour and cheeses. Then just make the sauce per the recipe, toss it with the cooked pasta and bake at 350 F degrees for about 15 minutes or so 🙂 I’d love to know how it turned out!

  23. Just made this for dinner per my husband’s request for scalloped potatoes. So good. It’s like having potatoes that were baked in fondue. Light, flavorful and delicious. Thanks for sharing!

  24. Would all russet potatoes be ok and instead of gruyere cheese would goat or pepper jack work.

  25. Have you tried using a crock pot so I could make up a& take to work and cook there, for a luncheon?

  26. This looks so delicious..gonna try this out on the weekend and yeah going on beats mode on Black Friday lol

  27. Hi! I read that you have made these a day before serving. So you would just bake according to the recipe and then rebake 30-40 min the day you want to serve them?

    I’m making these for thanksgiving and am trying to decide if I should make them the day before or the day of.

    If I make the day of, would I be able to bake them at 350 degrees? I have an oven that is able to cook six dishes at a time in convection mode, but my other dishes are suppose to be cooked at 350 degrees.

    • Hi Alex 🙂 I’ve never made them ahead that way, but I think what you’re saying should work just fine. By baking it fully the day before, then refrigerating, when you bake them again, you’re really just re-heating them until hot and bubbly, so I would say 30-40 minutes at 350 will work. Although, before re-baking, I would let the dish sit on the counter for 30-40 minutes to come to more of a room temperature, and I’d re-bake them covered so it traps the heat in 🙂 Happy early Thanksgiving!!

  28. This is wonderful!
    Could it be assembled the night before, refrigerated, and then baked the next day?

    • Hi Jessie 🙂 I’ve never tried it, but I think what you could do is assemble it and bake it covered for 30 minutes or so, then cool and refrigerate overnight. Let the dish sit out at room temperature for about half an hour, then bake covered for 30 minutes, uncover, and bake an additional 25-30 minutes, until hot and bubbly.

  29. I’ve always wanted to make this side dish and seems like I just came across the perfect recipe! While this bakes I will be working on the main dish to make best use of my time! Thanks for the recipe! -Feta from Fetty’s Food Blog

  30. This is a fine recipe, I made it last night. I’m glad I added 2 extra garlic cloves- but the recipe didn’t call for any salt.. so it was just okay. I needed to add salt in between the cooked layers after to make it better…

    • Hi Colleen 🙂 Actually the recipe says to use salt and pepper to taste. Since there is a high amount of cheese in this recipe, depending on the brands of cheese used, it can be salty on it’s own… so I left it up to the readers to season it per their tastes.

  31. Love it! Had to add more garlic because I’m a garlic lover. Added ham and spinach in layers to make it a full meal. Great recipe!

  32. I purchased a Le Creuset pan similar to that one from Bed Bath & Beyond online. This looks fabulous!

  33. In one of your replies to one of the comment you state that you use 1 and a half lbs. of potatoes but in the recipe you say 2 and a half lbs. which is it?

    • Hi Craig 🙂 Total, you’ll need 2.5 lbs of potatoes, roughly 1 1/4 each of red and yellow potatoes. In that comment, I was referring to their question of how many red and how many yellow potatoes they would need 🙂

  34. Wow this looks amazing!!! My hubby is allergic to dry mustard. Would leaving it out change the taste significantly or do you know of an alternative that would be good?

  35. It’s like dream comes true; Potato with lots of cheese. What else would be yummier than this..! :* Thanks for satisfying every potato and cheese lover soul with this bowl of heaven. 😀

  36. Hi,

    So the potatoes are not boiled before?

    • Hi Melinda 🙂 No, for this recipe they’re not boiled, which is why the long bake time. You can microwave the sliced potatoes about 10 minutes, which would cut the bake time down to about 45-50 minutes.

  37. I made these last week and they were perfect! I didn’t have red potatoes on hand, but I had some smaller russets and Yukon golds. Everyone loved them and asked that we have these on a regular basis! The only thing I’ll do next time is add a pinch or two of salt to the layers of potatoes. They looked gorgeous with the chives sprinkled on top of the deliciously golden brown cheese and everyone loved the crunchy bits! Thank you for this great recipe!

  38. I took these to a Good Friday potluck last night and they were devoured! I was hoping to have some leftovers, but no luck. Thanks for the yummy recipe, I will definitely make them again!

  39. Would I be able to substitute regular flour for gluten free flour in this recipe?

  40. Just doubled this recipe and made it ahead for Easter. Freezing after all potatoes and cheese sauce are layered but before adding the shredded cheese on top. Planning on thawing the night before and then baking as instructed…. will let you know how it turns out! Smells amazing and the cheese sauce tasted SO good!

  41. Hi I don’t see in the instructions where or when to add the garlic. I bought all of the ingredients to make this tomorrow

    • Hi Amber 🙂 Oh gosh, I completely forgot that part… I’ve updated the recipe (you add the garlic to the melted butter and saute it for a minute, before adding the flour). I hope you love it!!

  42. How many potatoes whats the # I don’t know lbs ? thanks so much !!

    • Hi Donna 🙂 I can’t give an exact number, because potatoes can be all different sizes and therefore weigh different amounts. If you don’t have a scale, then if you buy a 3 lb bag of potatoes, just use about half to get that 1 1/2 lb amount 🙂 In general, 9-10 small potatoes is about 1 1/2 lbs, but that’s going to vary based on size, like I mentioned.

  43. Everytime I see recipes in your blog, I feel hungry because all most of recipes are my favorite.

  44. These potatoes just went on my Easter dinner menu! They look fantastic!

  45. The dish makes me feel hungry. I will make it at this weekend for my family. Thanks for sharing!

  46. Whatever you call it, it looks absolutely delicious! This would be perfect as a side for Easter ham.

  47. This is a must for Easter with ham an later on you can add ham gives awesome dish as well

  48. Have you tried making these the night before and just cooking them at mealtime? I’d like to try them for Easter, but I try to have everything ready the night before, since things get kind of crazy between church, easter baskets, and dinner.

    • Hi Heidi 🙂 I haven’t done exactly that… but I’ve partially baked them (through the covered bake time), then cooled them to room temp, and refrigerated them overnight. Then the next day, baked them about 30-40 minutes, and they’ll taste freshly made 🙂

  49. This Garlic Parmesan Cheesy Scalloped Potatoes is perfect for my family. We adore patatoes and I am always looking for new ways to prepare.

  50. I don’t know why I never make scalloped potatoes. These look amazing! I’ll have to try your recipe!

    • Because they are extra work 🙂 but worth it…the boxed stuff makes it incredibly easy, but nothing ever is the same as homemade!! Making this for Sunday dinner today. It’s a good reason to use the mandoline!

  51. These are an Easter must have!

  52. What a great side dish! It will go good with any dinner!

  53. I do love my cheese and I adore anything potato so this is my dream come true, and three cheeses? Wow! I must have this dish!