Thinly sliced red potatoes baked in a creamy parmesan sauce with roasted garlic. Need I say more? This scalloped potato recipe came out of the oven tender, decadent, and bubbled to perfection. The wafting of caramelized garlic and parmesan permeating the air. This side is perfect paired with ham, roasts, or steak.
So… basically… I took my famous alfredo recipe and poured it over potatoes. Oh man, it was good! To make it even better, I took the time to roast a head of garlic and throw that in the mix. Yowza! If you’ve never roasted garlic, it’s easy and worth the extra time. All you have to do is bake a head with olive oil for about an hour and then let it cool. You can do this the day before or the morning of. It will fill your house with the most lovely garlic smell. Good luck not eating the cloves straight up! Click on the link below to learn how to roast garlic.
Mountain man and I both went back for seconds. I couldn’t believe how perfect and easy this recipe came together! I was so excited! I find that I often encounter one of two problems when making scalloped potatoes: the potatoes aren’t soft or the sauce is really oily. When it comes to potatoes, I use reds over russet. They are small and easy to slice thin. When you slice them, go as thin as you dare. I usually strive for about 1/4 to and 1/8th of an inch.
As for the sauce, it’s just a matter of using the right cheese and getting the sauce perfectly blended before it goes in the oven. Using my tried and true alfredo sauce seemed like a safe bet for my first scalloped potato recipe. Once the pan came out of the oven looking perfectly creamy, browned, and bubbly, I instantly felt emboldened to try more scalloped recipes! Stay tuned!
- 2 lbs red potatoes
- 6 oz stick unsalted butter
- 1 pint whipping cream (heavy or regular)
- 1 cup milk
- 6 oz cream cheese
- 2 cups fresh shredded parmesan or 3 cheese blend (romano, asagio, and parmesan) divided
- 2 tbsp dried Italian herbs
- 1 tsp garlic salt
- 1 tsp pepper
- 1 head roasted garlic
- Preheat oven to 350 degrees
- Slice potatoes 1/4 to 1/8 inch thickness.
- In a large sauce pan on medium heat melt butter.
- Pour in whipping cream and milk, bring to a simmer.
- Add cream cheese, 1 1/2 cups of the shredded cheese, herb, salt and pepper and whisk consistently until the cheese is fully integrated.
- You'll know because your whisk won't have any cheese hanging off it.
- Chop or mash roasted garlic and gently stir into the sauce.
- Turn heat down to low and let it sit for 10 mins to thicken, stirring occasionally.
- In a prepared 9x13 pan, lay out half the potatoes in a flat even layer. Pour half of the sauce over the potatoes. Lay out the other half of the potatoes and pour the rest of the sauce over the top.
- Sprinkle remaining 1/2 cup of shredded cheese on the top.
- Bake for 60 minutes or until the top is golden brown.
- If you don't have time to roast garlic, simply mince 3 cloves and add it in when melting the butter.