A Simple, Garlicky Scalloped Potato Recipe
> originally published on September 6, 2017 | updated on September 14, 2021 <
This is a solid, no-frills recipe for garlic parmesan scalloped potatoes. Although scalloped potatoes with cheese are technically au gratin potatoes, we are just rolling with it. 🙂 This recipe makes 4-6 servings, and takes about an hour to bake.
INGREDIENTS FOR THESE GARLIC PARMESAN SCALLOPED POTATOES:
- 2 tbsp. unsalted butter
- 2 large russet potatoes
- 1/2 medium yellow onion (about ½ cup chopped)
- kosher salt & freshly cracked black pepper
- ½ tsp. thyme
- 3 cloves garlic, minced
- 2/3 cup (good) grated parmesan (plus more if you like it cheesier)
- 2/3 cup heavy cream
IMPORTANT INGREDIENT NOTES & RECOMMENDATIONS:
- A large russet potato is just about 10 ounces. The potatoes I used to test this recipe ranged from 9-10 ounces each before I peeled them. You are welcome to use smaller potatoes, just as long as they total about 18-20 total ounces.
- Yellow or white onion will work. These are interchangeable, and equally delicious in this recipe. I tend to like yellow onion for cooking (generally), but use what you have on hand! Shallots would also be wonderful.
- Dried or fresh thyme is great. You can also adjust the measurement of the thyme based on how much you love it! The earthy flavor adds a wonderful contrast to this rich and creamy dish.
- Use good Parmesan. This is another thing that I talk about a lot; good Parmesan is worth it. I actually buy a chunk from Whole Foods (I like to buy things there that really are worth it!), and it costs me $5. That $5 chunk lasts us for at least 5-6 meals, so it’s an easy choice to make that really steps up the flavor of your recipes.
- Use heavy cream. I’ve tested this recipe with both half & half and milk, and they both turn out watery in my opinion. I tried to limit how much heavy cream went into the recipe, and it’s definitely necessary for these scalloped potatoes.
Don’t be shy with the salt and pepper. Potatoes need salt and pepper to make their flavor really pop, so don’t be too shy with either one. I always use Diamond Kosher salt because I can use more (read: sprinkle it everywhere), and it is less dense than other salts, so it is less salty.
I originally made this recipe for two people, but the leftovers are so good that I wanted to make more. If you plan to reheat some of these, I would recommend doing so in the oven. Sometimes if cream reheats too quickly (like in the microwave), it can break. I recommend reheating them in the oven at 350 F with foil over the top. It should only take about 15-20 minutes.
STEPS FOR MAKING THESE SCALLOPED POTATOES:
- Preheat the oven to 425 F. Peel the potatoes and slice them into ⅛” slices. A mandolin is best for slicing potatoes, because it offers a consistent thickness of each slice, and cuts down on the prep time. Once the potatoes are sliced, transfer them to a bowl of cold water to soak for 10 minutes.
- Finely chop the onion & mince the garlic. Coat a small casserole dish (I use a 9x7x2 oval dish from Staub) with butter (this will take about ½ of a tablespoon – cut the remaining butter into small cubes and set aside). Sprinkle a third of the onions across the bottom of the dish.
- Drain the water from the potatoes, and dry them thoroughly. (I use a couple of kitchen towels to do this.) Layer half of the potatoes into the bottom of the buttered baking dish, directly on top of the onions. Sprinkle with a pinch of salt, pepper, and half of the thyme. Pour half of the cream over the potatoes, then top them with half of the minced garlic and parmesan.
- Sprinkle another ⅓ of the onions on top, then add the second layer of potatoes. Sprinkle with another pinch of salt, pepper, and thyme. Pour the remaining cream over everything, then top with remaining garlic and onions. Sprinkle the remaining parmesan over the top, too. (Plus a little more if you’re feeling the extra cheese).
- Scatter the little butter cubes over the top, then tightly cover the dish with foil. Set the casserole dish on a large, rimmed baking sheet (to prevent any liquids from bubbling out and falling into the bottom of your oven), and bake for 30 minutes at 425 F. Remove the foil, and bake for another 25 minutes. Broil for 5 minutes at the very end for a crunchy, golden top.
- Allow to cool for about 10 minutes, then serve.
Mark doesn’t always profusely compliment all of my recipes, but he loved these. I loved these. They were creamy, garlicky, cheesy, and a perfect side dish for the steak. They’re also easy to make, and what’s not to love about a minimal list of ingredients?
I love this recipe for a scaled-down holiday dinner, or for a cozy side dish to enjoy over the weekend. The onions and thyme bring subtle, wonderful flavor to the entire dish, so don’t sleep on those. 🙂
MAKE THIS INTO A MEAL:
I’m from the Midwest, so I like meat with my potatoes. 🙂
OTHER COZY SIDE DISHES TO TRY:
If you try these garlic parmesan mashed potatoes and post them on Instagram, I would love if you tagged me so I can see them!
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Garlic Parmesan Scalloped Potatoes
- 2 large Russet potatoes
- 1/2 yellow onion
- 3 cloves garlic
- 2 tbsp. unsalted butter
- kosher salt & cracked black pepper
- 1/2 tsp. dried or chopped fresh thyme
- 2/3 cup heavy cream
- 2/3 cup finely grated (good) parmesan
- Preheat the oven to 425 F. Wash and peel the potato(es). Thinly slice the potatoes to 1/8" thick, preferably using a mandoline. Transfer the sliced potatoes to a large bowl of cold water to soak for 10 minutes.
- Finely chop the onion (there should be about 1/2 cup), and mince the garlic.
- Coat a medium-sized (mine is about 9"x7"x2") ceramic baking dish with about 1/2 tbsp. of unsalted butter. Cut the remaining butter into small cubes, and set aside.
- Drain the water from the potatoes, and dry them thoroughly using paper towels or clean kitchen towels. Sprinkle 1/3 of the chopped onions into the bottom of the prepared baking dish, then top the onions with a layer of potato slices, using about half of the potatoes.
- Sprinkle the potato layer with a pinch each of salt and pepper, and 1/4 tsp. of thyme. Pour 1/3 cup of heavy cream over the potatoes, then top them with half of the minced garlic and grated parmesan.
- Sprinkle another 1/3 of the onions onto the potatoes, then layer the remaining potatoes on top. Sprinkle this layer of potatoes with a pinch each of salt and pepper, then the remaining thyme. Pour the remaining heavy cream over the top, then sprinkle with the remaining onions. Cover the entire dish with the rest of the parmesan (adding more if you like!) and cover tightly with foil.
- Set the dish on a large, rimmed baking sheet*. Bake for 30 minutes at 425 F. Carefully remove the foil, and bake uncovered for another 25 minutes. Broil for 5 minutes for a crunchier, deeply golden top.
- Let the potatoes rest for 10 minutes before serving. Enjoy!