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–+ servings

Creamy Garlic Parmesan Scalloped Potatoes Recipe

Ultra-tender, paper-thin Yukon Gold potato layers smothered in a rich, velvety garlic herb cream sauce and baked until bubbling with a golden, crispy aged Parmigiano-Reggiano and Gruyère crust. The ultimate 100% Halal wholesome holiday side dish for Thanksgiving and cozy family dinners!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

For the Potato Layers
  • 3.5 lbs Yukon Gold potatoes peeled and sliced 1/8-inch thin with a mandoline
  • 3 tbsp unsalted butter divided
  • 1.5 cups freshly grated Parmigiano-Reggiano cheese divided
  • 1.5 cups freshly shredded Gruyère cheese or white cheddar, divided
For the Velvety Garlic Herb Cream
  • 2.5 cups heavy whipping cream
  • 1 cup low-sodium vegetable broth or chicken bone broth
  • 6 cloves fresh garlic finely minced
  • 1 tbsp fresh thyme leaves finely chopped
  • 1 tsp fresh rosemary finely minced
  • 1.5 tsp kosher salt
  • 3/4 tsp freshly cracked black pepper
  • 1/4 tsp freshly grated whole nutmeg
  • 2 tbsp all-purpose flour
For Garnishing & Serving
  • Fresh thyme sprigs
  • Flaky sea salt Maldon

Method
 

Step-by-Step Instructions
  1. Prep Oven & Dish: Preheat oven to 375°F (190°C). Generously grease a 9x13-inch ceramic or glass baking dish with 1 tablespoon softened butter.
  2. Make Garlic Herb Cream: Melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic and sauté for 60 seconds until fragrant. Whisk in flour and cook for 1 minute. Slowly whisk in heavy whipping cream and broth. Add thyme, rosemary, salt, black pepper, and nutmeg. Simmer for 3 minutes until slightly thickened. Remove from heat.
  3. Layer Potatoes & Cheese: Arrange one-third of sliced potatoes in overlapping rows in the prepared baking dish. Pour one-third of warm garlic cream over top. Sprinkle with 1/2 cup parmesan and 1/2 cup gruyère. Repeat with a second layer of potatoes, cream, and cheese. Finish with the remaining potatoes, pour remaining cream over top, and cover with the final cheeses.
  4. Bake Covered: Cover tightly with foil (tent slightly so cheese does not touch foil). Bake for 45 minutes until potatoes are fork-tender and cream bubbles at edges.
  5. Uncover for Golden Crust: Remove foil and bake uncovered for 15 to 20 minutes until deeply golden brown and bubbling violently.
  6. Rest & Garnish: Allow to rest at room temperature for 15 to 20 minutes so layers set properly. Garnish with fresh thyme sprigs and flaky sea salt before slicing into squares.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 34gProtein: 12gFat: 26gSaturated Fat: 16gCholesterol: 85mgSodium: 520mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 1150IUVitamin C: 18mgCalcium: 380mgIron: 1.6mg

Notes

Chef Tip: Always let scalloped potatoes rest for 15 to 20 minutes after taking them out of the oven. This crucial resting window allows the potato starches to settle and absorb the bubbling cream, ensuring clean, restaurant-style squares instead of a runny puddle.

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