Meta Description
Looking for the ultimate comfort food? This Roasted Garlic Scalloped Potatoes recipe features tender Yukon Golds smothered in a creamy, homemade roasted garlic sauce. Perfect for holidays or Sunday dinner!
Ingredients
For the Roasted Garlic:
- 1 whole head of garlic
- 1 tbsp olive oil
- A pinch of salt
For the Potatoes: - 3 lbs (approx. 1.4kg) Yukon Gold potatoes, sliced into 1/4-inch rounds
- 1 small yellow onion, finely diced
For the Cream Sauce: - 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (plus extra for topping)
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
Instructions
1. Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and salt, wrap tightly in foil, and roast for 40–45 minutes until soft and golden. Once cool, squeeze the cloves out of the skins and mash them into a paste.
2. Prepare the Potatoes
Lower the oven temperature to 375°F (190°C). Grease a 9×13 inch glass baking dish. Layer the sliced potatoes and diced onions evenly in the dish.
3. Make the Roux & Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes (don’t let it brown). Slowly whisk in the milk and heavy cream. Continue whisking until the sauce thickens enough to coat the back of a spoon.
4. Season the Sauce
Stir in the mashed roasted garlic, Parmesan cheese, parsley, thyme, salt, and pepper. Remove from heat once the cheese is melted and the sauce is smooth.
5. Assemble and Bake
Pour the creamy garlic sauce over the potatoes (as seen in your photo!). Use a spatula to ensure the sauce gets between the layers. Cover the dish tightly with aluminum foil.
- Bake covered: 45 minutes.
- Bake uncovered: Remove foil, sprinkle with a little extra Parmesan, and bake for another 20–30 minutes until the top is bubbly and golden brown, and the potatoes are fork-tender.
Service Suggestions
- Main Pairings: This dish is incredible alongside a roast beef tenderloin, honey-glazed ham, or a simple roasted chicken.
- Garnish: Add a sprinkle of fresh chives or extra cracked black pepper right before serving to make the flavors pop.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: To keep the sauce from breaking, reheat in the oven at 325°F covered with foil, adding a splash of milk if it looks too thick.
- Freezing: I don’t recommend freezing this dish, as the cream sauce can become grainy and the potatoes mushy upon thawing.
FAQs
Do I need to peel the potatoes?
With Yukon Golds, the skin is thin enough that you can leave it on (like in the photo) for extra texture. If using Russets, it’s better to peel them.
Can I make this ahead of time?
Yes! You can assemble the dish a day early, keep it covered in the fridge, and bake it when you’re ready. Just add about 10–15 minutes to the “covered” baking time since the dish will be cold.
My sauce looks curdled—what happened?
This usually happens if the heat is too high or if you use low-fat milk. Stick to whole milk and heavy cream for that silk-smooth finish.
Conclusion
These Roasted Garlic Scalloped Potatoes are the definition of “leveled-up” home cooking. The mellow, sweet depth of the roasted garlic cuts through the richness of the cream, creating a side dish that your guests will be talking about long after the plates are cleared. Enjoy!