Description
This Garlic Parmesan Beef Chops with Cheesy Scalloped Potatoes recipe serves up tender, flavorful beef loin chops seasoned with garlic, Italian herbs, and Parmesan, paired perfectly with creamy, cheesy scalloped potatoes baked to golden perfection. This hearty main course combines rich, savory flavors and comforting textures, ideal for a satisfying family dinner.
Ingredients
Scale
For the beef chops:
- 4 beef loin chops (about 1 inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
For the cheesy scalloped potatoes:
- 2 pounds Yukon Gold potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
Instructions
- Make the scalloped potatoes: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook, stirring frequently, until the sauce thickens, about 3–5 minutes. Remove from heat and stir in the cheddar, mozzarella, garlic powder, salt, pepper, and thyme until the cheeses melt and the sauce is smooth. Layer half of the sliced potatoes evenly in the baking dish, pour half of the cheese sauce over them, then repeat the layers with the remaining potatoes and sauce. Cover the dish with foil and bake for 40 minutes.
- Cook the beef chops: While the potatoes bake, pat the beef chops dry with paper towels. Rub both sides with olive oil. In a small bowl, combine the minced garlic, salt, black pepper, Italian seasoning, smoked paprika, and grated Parmesan cheese. Press this seasoning mixture firmly onto both sides of each beef chop. Heat a large skillet over medium-high heat until hot. Add the chops and sear them for 3 to 4 minutes on each side, until they develop a brown crust and reach an internal temperature of 145°F for medium doneness. Remove from the skillet and let rest for 5 minutes to retain juices.
- Finish the scalloped potatoes and serve: Remove the foil from the baking dish and continue baking the scalloped potatoes for an additional 15 to 20 minutes until the top is golden and bubbly. Serve each beef chop hot alongside a generous portion of the cheesy scalloped potatoes. Garnish with fresh chopped parsley for a burst of color and freshness.
Notes
- The scalloped potatoes can be prepared ahead and reheated before serving for convenience.
- Use a mandoline slicer for consistently thin, even potato slices to ensure they cook evenly.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend in the cheese sauce.
