In modern times potatoes have grown in popularity due to their versatility and ability to be used for many different dishes of food. And Parmesan Scolloped Potatoes is one of those fishes.
Parmesan scalloped potatoes are the ultimate side dish.
This is a potato dish that is tender, creamy and so delicious. The parmesan cheese and garlic adds such an amazing flavor.
What Are Scalloped Potatoes?
Scalloped potatoes are similar to “potato gratin,” as they contain layers of thinly sliced potatoes (1/8th inch thick) baked in a creamy sauce until golden and bubbly.
There is one difference though, cheese. Scalloped potatoes are extra indulgent because of the addition of cheese.
Cheeses used can include: Parmesan, white cheddar, goat cheese, Gouda or just about any cheese that easily melts. The most popular cheese used is orange cheddar.
The key to mastering this recipe: choosing the right potato.
The Best Potatoes For Making Scalloped Potatoes
A starchy potato is best for scalloped potatoes because it will help thicken the sauce and bake up nice and tender.
These potatoes include: Yukon Gold (yellow potato) or a Russet (white potato). And the red potato? No good.
The red skinned potato is less starchy and likely too firm even after baking.
Red-skinned potatoes are the best for roasting, fried, or boil. Red potatoes make a great potato salad, like this Mediterranean Potato Salad.
This classic scalloped potato dish is a creamy crowd-pleaser. So be a culinary hero and make your family a side dish of Parmesan Scolloped Potatoes tonight for dinner.
Parmesan Scalloped Potatoes
¼ cup butter
1 large onion diced
2 cloves garlic minced
¼ cup flour
1/2 cup Parmesan cheese
2 cups milk
1 cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
3 pounds yellow potatoes sliced about ⅛” thick
salt and pepper to taste
Preheat oven to 350˚F.
To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.
Reduce heat to low. Combine milk, cheese and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.
Grease a 9″x13″ baking dish. Place ⅓ of the potatoes in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce sauce over top.
Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
Allow to rest for 15 minutes before serving.
More Recipes With Potatoes
- Mediterranean Potato Salad
- Warm Brussels Sprouts & Dilled Potato Salad
- German Style Bacon Sage & Yellow Potato Hash
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