Homemade Scalloped Potatoes with Goat Cheese and Garlic Recipe

Homemade scalloped potatoes with goat cheese, garlic and rosemary. Creamy and cheesy with a crispy Parmesan topping, this recipe is easy and impressive!

YIELD: Serves 6


1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
3 tablespoons extra virgin olive oil
3 cloves minced garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces goat cheese
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary

*I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.


  1. Preheat oven to 400 degrees F. Lightly grease a 1 1/2  to 2-quart casserole dish with baking spray. Set aside.
  2. With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
  3. Visit Homemade Scalloped Potatoes with Goat Cheese and Garlic @ wellplated.com for full directions.

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