Scalloped Potatoes For Two is an easy, flavorful side dish featuring thin slices of potatoes baked in a creamy Parmesan and garlic sauce.
Potatoes are an incredibly versatile vegetable, and this simple scalloped potato recipe elevates them into a rich, comforting accompaniment suitable for chicken, pork, or beef entrees. This version was adapted from a desk calendar recipe and scaled to serve two—perfect for couples or anyone looking for a smaller batch.
Make the Sauce
Start by melting butter in a small skillet or saucepan. Add minced garlic and cook, stirring constantly, on medium-low heat for about one minute or until the garlic is just beginning to brown. Take care not to burn the garlic, as it will turn bitter.
Whisk the all-purpose flour, salt, and black pepper into the butter and garlic until incorporated. While whisking, gradually drizzle in the milk. Continue whisking and bring the mixture to a gentle boil, stirring so it thickens evenly. Once the sauce bubbles and has slightly thickened, remove it from the heat and set aside.
Assemble the Potatoes
Use Yukon gold or similar waxy potatoes (German butterball potatoes work well). Peel the potatoes and slice them thinly, about 1/8″ thick. Arrange the slices in a buttered or greased small baking dish or two mini skillets, fanning them slightly so they layer evenly.
Pour the warmed creamy garlic sauce over the potatoes, making sure it is evenly distributed. Sprinkle grated Parmesan cheese over the top for a savory, golden finish.
Bake the Scalloped Potatoes
Preheat the oven to 350°F. Bake the potatoes uncovered for 50–60 minutes. Oven temperatures vary, so check at about 50 minutes. The casserole is done when the top is golden brown, the potatoes are tender when pierced with a knife, and the sauce is bubbling around the edges.
Remove from the oven and, if desired, sprinkle chopped fresh parsley over the top for color. Let the dish rest on a wire rack for 2–3 minutes before serving. If you used mini-skillets and want to plate the portions, run a butter knife around the edge after a few minutes of cooling, then lift the serving from the skillet.
Serving Suggestions
These scalloped potatoes are creamy, tender, and full of flavor. They pair beautifully with grilled pork chops, roasted chicken, or simply a green vegetable and fresh tomatoes for a complete meal. Serve warm and enjoy.
Ingredients
- 1 Tablespoon butter
- 2 cloves garlic, minced
- 1 Tablespoon all-purpose flour
- 1 cup low-fat milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 medium Yukon or butterball potatoes, peeled and thinly sliced
- 2 Tablespoons grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F. Grease or butter a small baking dish or mini skillets.
- Melt butter in a small skillet or saucepan. Add minced garlic and cook, stirring constantly, for about one minute on medium-low heat, until just beginning to brown. Whisk in the flour, salt, and pepper until evenly combined.
- Gradually drizzle in the milk while whisking. Bring the sauce to a gentle boil, stirring as it thickens. Remove from heat and set aside.
- Peel and slice the potatoes about 1/8″ thick. Arrange slices in the prepared dish or skillets. Pour the sauce over the potatoes and sprinkle with grated Parmesan.
- Bake uncovered at 350°F for 50–60 minutes. Check at 50 minutes—potatoes are done when golden brown, tender, and the sauce is bubbling. Remove from oven, garnish with parsley if using, let rest 2–3 minutes, then serve.
Notes
You can serve the potatoes directly from mini skillets if you prefer. To remove a portion intact from a mini skillet, run a butter knife around the edge after cooling a few minutes, then lift the serving onto a plate.
Nutrition (per serving)
Calories: 346 kcal; Fat: 10 g; Carbohydrates: 55 g; Protein: 12 g. Values are approximate and based on the provided ingredients and portions.
