Go Back
Parmesan Scalloped Potatoes are shown as a creamy, golden-brown featured image.

Parmesan Scalloped Potatoes Ultimate Recipe

This ultimate Parmesan scalloped potatoes recipe transforms humble potatoes into a creamy, cheesy masterpiece. Thinly sliced Yukon Gold potatoes are layered with a rich Parmesan cheese sauce and baked to golden perfection. Perfect for a comforting side dish or special occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 pounds Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons chopped fresh parsley, for garnish optional

Equipment

  • 9x13-inch baking dish
  • Large saucepan
  • Mandoline or sharp knife
  • whisk
  • measuring cups and spoons
  • aluminum foil
  • Grater

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
  4. Remove from heat and stir in salt, pepper, and nutmeg. Stir in 1 cup of grated Parmesan cheese until melted and smooth.
  5. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Pour about one-third of the cheese sauce over the potatoes. Repeat layers twice more, ending with the remaining cheese sauce.
  6. Sprinkle with additional Parmesan cheese.
  7. Cover the dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Let the scalloped potatoes rest for 10-15 minutes before serving.
  10. Garnish with fresh parsley, if desired.

Notes

For best results, use freshly grated Parmesan cheese. Pre-grated cheese often contains cellulose which can prevent it from melting smoothly. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.