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Garlic Parmesan Cheesy Potatoes—because who can resist tender, thinly sliced potatoes baked in a rich, creamy, and garlicky Parmesan cheddar sauce? Sign me up!
We all know that cheesy potatoes are the best potatoes (it’s just a fact; look no further than my Potatoes Au Gratin!), but add garlic and Parmesan into the mix and you’ve just made a good thing even better. These garlic Parmesan cheesy potatoes are a crowd-pleaser for sure, with their crispy golden edges and melt-in-your-mouth texture.
The garlic adds savoriness and depth to the potatoes, while the Parmesan adds a salty and nutty flavor that brings a little dimension to the creamy cheddar cheese sauce. It’s a balance of flavors that will have you going back for seconds (or thirds).
This recipe makes a big batch, so it’s not really meant for a weeknight dinner—unless your appetite for cheesy potatoes is insatiable. (I get it.) But it’s perfect for potlucks, family gatherings, and holidays where you want to serve up a comfort food favorite with an elevated twist!
Ingredients for Garlic Parmesan Cheesy Potatoes
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Potatoes – Washed, dried, and sliced into 1/4 inch rounds. I like to use russet potatoes, but Yukon gold also work.
- Butter – For richness and flavor.
- Garlic – Finely minced or pushed through a garlic press.
- Seasonings – A blend of Italian seasoning and garlic powder adds some oomph, and then you’ll also need salt and pepper.
- All-Purpose Flour – To thicken the sauce.
- Milk and Heavy Cream – For a rich, creamy sauce. I like to use whole milk.
- Cheese – Parmesan and cheddar; note that mild cheddar melts better than aged varieties.
How to Make Garlic Parmesan Cheesy Potatoes
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Start the roux. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute, then stir in the Italian seasoning and whisk in the flour. Cook until golden brown.
- Add the milk and cream. Gradually whisk the milk into the flour mixture. Reduce the heat to medium-low and stir in the heavy cream. Simmer until thickened.
- Make it cheesy. Lower the heat, stir in the Parmesan cheese, and whisk until melted and smooth. Season with salt and pepper.
- Assemble. Stir the potatoes into the cheese sauce, then transfer this mixture to a casserole dish. Top with cheddar and cover with foil.
- Bake. Place the dish in a 425ºF oven and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until golden and bubbling. Rest for 5-10 minutes before serving.
Tips for Making Cheesy Potatoes
Here are my best tips for perfect cheesy potatoes!
- Use freshly grated cheese. Pre-packaged shredded cheese often has added anti-caking agents that can affect the texture of the sauce, giving it a gritty mouthfeel. It’s totally worth shredding your own cheese on a box grater.
- Use a mandoline slicer if you have one. This will ensure that your potato slices are all evenly sized and finish cooking at the same time. Hard, under-cooked potatoes are a bummer in cheesy potatoes!
- Broil it for a browned and bubbly finish. If you like your cheesy potatoes browned in spots, you can turn on the broiler for a minute or two at the end of the cooking time. Just keep a close eye on the potatoes so they don’t burn!
Variations
There are many ways to make this recipe your own!
- Switch up the cheese. Gouda or fontina can be swapped for the cheddar, and sassy pecorino, Asiago, or gruyere can be added instead of Parmesan.
- Add bacon. Crumble cooked bacon and stir it in with the potatoes before adding them to the casserole dish for cheesy potatoes with bacon.
- Make it with sweet potatoes. I recommend peeling them first, but they’d work well with the flavors in this recipe.
How to Store and Reheat Leftovers
Store leftover cheesy potatoes wrapped in the baking dish or transfer leftovers to an airtight container. They’ll keep in the fridge for up to 4 days; I don’t recommend freezing this recipe because potatoes have a tendency to go mealy when frozen and thawed.
Warm up leftovers in the casserole dish, covered with foil, in a 350ºF oven or heat individual portions in the microwave.
What to Serve With Cheesy Potatoes
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Cheesy Potatoes Recipe
Equipment
- chef's knife
- box grater
- saucepan
- whisk
- baking dish 13×9 inch square or oval
- silicone spatula or wooden spoon
Ingredients
- 3 pounds potatoes, washed, dried and sliced into 1/4 inch rounds
- ¼ cup butter
- 5 cloves garlic, finely minced or pressed through a garlic press
- 1 tablespoon italian seasoning
- ½ teaspoon garlic powder
- 3 tablespoons all purpose flour
- 1 ½ cups milk
- ¾ cup heavy cream
- 1 ½ cups parmesan cheese
- Kosher salt and black pepper, to taste
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 425˚F.
- In a large saucepan or stock pot, melt the butter over medium heat. Add the garlic and cook for 1 minute. Stir in the italian seasoning.
- Whisk in the flour and cook until the mixture starts to turn a golden brown.
- Slowly add the milk, continuing to whisk while adding. Reduce to medium-low heat.
- Stir in the heavy cream and simmer until thickened.
- Turn the heat to low. Stir in the cheese whisking until all the cheese has melted and the sauce is smooth, approximately 5 minutes.
- Season to tasted with salt and pepper.
- Fold in the potatoes and stir to coat.
- Transfer the potato mixture to a casserole dish and spread in an even layer.
- Sprinkle with the cheddar cheese over the top and cover with foil.
- Transfer to the oven and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the potatoes are golden brown and bubbling.
- Remove from the oven and let the potatoes rest for 5-10 minutes.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
