Garlic Parmesan Potato Casserole
Creamy garlic parmesan potato casserole baked until tender with a golden cheesy top
PRINT PINServings 8
INGREDIENTS
Potatoes
- 3 lb Yukon Gold potatoes peeled and thinly sliced
- 1 tsp kosher salt
- ½ tsp black pepper.
Garlic Parmesan Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic minced
- 3 tbsp all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ cup grated Parmesan cheese
- salt to taste
- black pepper to taste.
Cheese Topping
- 1.5 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley for garnish.
INSTRUCTIONS
Prep
- heat oven to 375 F and grease a 9x13 inch baking dish
- slice potatoes thin and evenly and toss with salt and pepper.
Make Sauce and Assemble
- melt butter in a saucepan over medium heat and cook garlic until fragrant
- whisk in flour and cook briefly then slowly whisk in milk and cream until smooth
- simmer until lightly thickened then stir in Italian seasoning garlic powder and Parmesan until melted and season to taste
- layer half the potatoes in the dish and spread evenly then pour on half the sauce
- add remaining potatoes and pour on remaining sauce and gently press to submerge.
Bake and Finish
- cover tightly with foil and bake until potatoes are nearly tender
- uncover and top with mozzarella and remaining Parmesan then bake until bubbling and golden
- rest 10 minutes then garnish with parsley and serve.
Notes
1. Slice potatoes uniformly for even baking; Substitute half and half for milk plus cream; Add cooked bacon or ham for a heartier casserole; Use Gruyere or provolone in place of mozzarella; Make ahead by assembling and refrigerating up to 24 hours then add 10 to 15 minutes to covered bake time
Nutrition
Calories: 390kcal | Carbohydrates: 33g | Protein: 13g | Fat: 24g