This Creamy Garlic Parmesan Potato Casserole transforms simple sliced potatoes into a rich, comforting side dish—or even a satisfying vegetarian main course. Tender potatoes are baked in a luscious garlic-Parmesan cream sauce until perfectly soft, then topped with melted cheese and baked until golden and bubbly.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6–8

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Ingredients

For the Potatoes

• 2½ pounds (1.1 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 tablespoons butter, melted
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

Creamy Pour-Over Sauce

• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt (or to taste)

Topping

• 1 cup shredded cheddar or mozzarella cheese
• 2 tablespoons grated Parmesan
• Fresh parsley, chopped

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Instructions

Step 1: Prepare the Oven

• Preheat the oven to 375°F (190°C).
• Grease a 9×13-inch (23×33 cm) glass baking dish.

Step 2: Prepare the Potatoes

• Peel and slice the potatoes into ⅛-inch (3 mm) thick slices.
• Toss them with melted butter, salt, pepper, paprika, and garlic powder.
• Arrange the potatoes evenly in the prepared baking dish.

Step 3: Make the Creamy Sauce

1. Melt butter in a saucepan over medium heat.
2. Add garlic and cook for about 1 minute until fragrant.
3. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk and heavy cream until smooth.
5. Simmer for 3–5 minutes, stirring often, until slightly thickened.
6. Stir in:
   • Parmesan cheese
   • Mozzarella cheese
   • Italian seasoning
   • Parsley
   • Onion powder
   • Salt and pepper
7. Continue stirring until the cheese has melted into a smooth, creamy sauce.

Step 4: Pour Over

• Pour the hot cream sauce evenly over the potatoes, making sure it reaches all the layers.

Step 5: Bake

• Cover tightly with foil.
• Bake for 60 minutes.

Step 6: Add Cheese

• Remove the foil.
• Sprinkle the cheddar (or mozzarella) and Parmesan over the top.
• Bake uncovered for another 20–25 minutes, until the cheese is golden and the potatoes are fork-tender.

Step 7: Rest and Serve

• Let the casserole rest for 10 minutes before serving.
• Garnish with chopped parsley.

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Tips for Success

• Slice the potatoes evenly so they cook at the same rate.
• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Covering the dish during the first bake prevents the top from browning before the potatoes are tender.
• For extra color, broil for 2–3 minutes at the end, watching carefully.

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Delicious Variations

Bacon Ranch

Mix 6 slices of cooked, crumbled bacon into the potatoes and add 1 teaspoon ranch seasoning.

Loaded Potato Casserole

Top with:

• Crumbled bacon
• Sour cream
• Chopped green onions
• Extra cheddar cheese

Ham & Cheese

Layer diced cooked ham between the potato slices for a hearty one-dish meal.

Mushroom & Spinach

Add sautéed mushrooms and fresh spinach before pouring on the sauce.

Low-Carb Version

Substitute thinly sliced cauliflower for the potatoes and reduce the baking time to about 45 minutes.

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Storage

Refrigerator

• Store covered for up to 4 days.

Freezer

• Freeze after baking and cooling for up to 2 months.

Reheating

• Oven: 350°F (175°C) for 20–25 minutes.
• Microwave: Heat individual portions for 2–3 minutes.

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Estimated Nutrition (Per Serving, based on 8 servings)

• Calories: 385
• Protein: 13 g
• Carbohydrates: 29 g
• Fat: 25 g
• Saturated Fat: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 470 mg

Nutrition values are approximate and may vary depending on the ingredients used.

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Nut Information

This recipe is naturally peanut-free and tree nut-free.

Contains

• Milk (butter, milk, cream, Parmesan, mozzarella, cheddar)
• Wheat/Gluten (all-purpose flour)

Does Not Normally Contain

• Peanuts
• Tree nuts
• Eggs
• Soy
• Fish
• Shellfish
• Sesame

Allergy Tips

• For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch slurry.
• Always check cheese and seasoning labels if preparing for someone with severe food allergies.

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Frequently Asked Questions (Q&A)

Q: Which potatoes work best?
Yukon Gold potatoes are buttery and creamy, while Russet potatoes create a softer, more classic scalloped potato texture.

Q: Can I prepare this casserole ahead of time?
Yes. Assemble it up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding about 10–15 minutes if it’s cold from the refrigerator.

Q: Can I add meat?
Absolutely. Cooked bacon, diced ham, shredded chicken, or browned ground beef all make delicious additions.

Q: How do I know when the casserole is done?
Insert a knife into the center—it should slide through the potatoes easily with no resistance.

Q: Why did my sauce separate?
This can happen if the sauce boils after adding the cheese or if pre-shredded cheese is used. Use freshly grated cheese and keep the heat low once the cheese is added.

Q: What can I serve with this casserole?
It pairs wonderfully with roast chicken, baked ham, grilled steak, pork chops, meatloaf, roasted vegetables, or a crisp green salad.

Q: Can I use half-and-half instead of heavy cream?
Yes. The casserole will still be creamy, though the sauce will be slightly lighter in richness.

This Creamy Garlic Parmesan Potato Casserole is a cozy, crowd-pleasing comfort food with layers of tender potatoes smothered in a rich, cheesy garlic sauce and baked until golden and bubbling—perfect for family dinners, holiday gatherings, or chilly evenings.