Description
Garlic Parmesan Potatoes au Gratin is a creamy and cheesy side dish featuring thinly sliced Yukon Gold or Russet potatoes layered in a rich garlic-infused cream sauce and topped with mozzarella and freshly grated Parmesan cheese. Baked until golden and bubbly, this decadent scalloped potato recipe adds comforting flavor and texture to any meal.
Ingredients
Garlic Parmesan Sauce
- 4 tablespoons butter
- 1 tablespoon garlic, minced (or 4 large garlic cloves, minced)
- 4 tablespoons all-purpose flour
- 4 cups milk (skim, 2%, or full fat; more if needed)
- 1 teaspoon chicken bouillon powder or Kosher salt
- 1 pinch salt, to taste
- 1/2 teaspoon black pepper
Potatoes and Cheese
- 2 1/2 pounds Yukon Gold potatoes or Russets, peeled and sliced into 1/8-inch – 1/4-inch rounds
- 2 cups shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh chives, divided (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Set your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with cooking spray. Set aside while you prepare the sauce.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth roux.
- Add Milk Gradually: Lower heat to medium-low and gradually whisk in the milk, about ¼ cup at a time, whisking well between additions to avoid lumps. Bring the mixture to a gentle boil and cook until it thickens slightly.
- Season the Sauce: Stir in chicken bouillon powder (or Kosher salt), a pinch of salt if needed, and black pepper to taste. Once fully incorporated and thickened, remove the sauce from heat and set aside.
- Assemble Layers: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour over half of the cream sauce, then evenly sprinkle half of the mozzarella and Parmesan cheeses. Repeat with the remaining potatoes, sauce, and cheeses.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 40 minutes, or until the potatoes are just tender when pierced with a fork.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the top is golden, bubbly, and the potatoes cook through completely.
- Optional Broil: For extra crispness, broil the dish for 2 to 3 minutes while watching carefully to prevent burning.
- Garnish and Serve: Garnish with the fresh chives and serve warm as a delicious side dish.
Notes
- Use Yukon Gold potatoes for a buttery texture or Russets for fluffier layers.
- Adjust the milk quantity if the sauce becomes too thick or if you want a creamier consistency.
- Chicken bouillon powder adds depth of flavor but can be substituted with extra salt for a vegetarian version.
- Covering the dish during the first part of baking helps the potatoes cook evenly and retain moisture.
- Broiling at the end enhances the cheese crust but requires close attention to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.