Ingredients
For the Pork Chops
- 4 boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
For the Potatoes
- 2 pounds Yukon Gold potatoes, thinly sliced
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley
- Fresh thyme
- Cracked black pepper
Equipment
- Large skillet
- Dutch oven or deep baking dish
- Sharp knife or mandoline slicer
- Mixing spoon
- Aluminum foil
- Oven
Step 1: Prepare the Pork
Remove the pork chops from the refrigerator about 20 minutes before cooking. Allowing them to come closer to room temperature promotes even cooking and helps produce a better sear.
Pat each chop completely dry using paper towels. Moisture on the surface prevents proper browning.
Mix together:
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Thyme
- Rosemary
Rub the seasoning generously over both sides of each pork chop.
Step 2: Slice the Potatoes
Wash and peel the potatoes if desired.
Slice them into thin rounds about ⅛ inch (3 mm) thick. Uniform slices ensure even cooking.
If using a mandoline, work carefully and use the safety guard.
Place sliced potatoes into cold water while preparing the sauce to prevent browning.
Drain and pat dry before assembling.
Step 3: Make the Cream Sauce
Heat butter in a saucepan over medium heat.
Add minced garlic.
Cook for about one minute until fragrant.
Sprinkle in the flour.
Whisk continuously for 1–2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking constantly.
Add the heavy cream.
Continue stirring until smooth.
Season with:
- Salt
- Pepper
- Nutmeg
- Dijon mustard
Allow the sauce to simmer gently for 4–5 minutes until it thickens slightly.
Remove from heat.
Stir in half of the mozzarella and half of the Parmesan cheese.
Mix until melted and creamy.
Step 4: Sear the Pork
Heat olive oil in a large skillet over medium-high heat.
Once hot, add the pork chops.
Cook for approximately:
- 3 minutes on one side
- 2–3 minutes on the other
They do not need to be fully cooked because they will finish in the oven.
Remove from skillet.
Set aside.
Step 5: Assemble the Dish
Grease a Dutch oven or baking dish.
Arrange half the sliced potatoes evenly across the bottom.
Pour half the cream sauce over the potatoes.
Spread evenly.
Add another layer of potatoes.
Pour over the remaining sauce.
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Finally, arrange the browned pork chops on top.
Their juices will drip into the potatoes while baking.
Step 6: Bake
Cover tightly with foil.
Bake at 375°F (190°C) for 45 minutes.
Remove the foil.
Continue baking for another 25–30 minutes.
The potatoes should become tender.
The cheese should turn golden brown.
The pork should reach an internal temperature of 145°F (63°C).
Let the dish rest for 10 minutes before serving.
Serving Suggestions
This hearty meal pairs beautifully with:
- Roasted green beans
- Garlic asparagus
- Steamed broccoli
- Buttered peas
- Caesar salad
- Fresh dinner rolls
- Homemade biscuits
The vegetables provide freshness that balances the rich cream sauce.
Tips for Success
Choose the Right Pork
Boneless loin chops work well because they cook evenly.
Bone-in chops are also delicious but may require a few extra minutes.
Avoid very thin chops since they can overcook before the potatoes are ready.
Potato Selection
Yukon Gold potatoes create a naturally creamy texture.
Russet potatoes produce fluffier layers and absorb more sauce.
Red potatoes hold their shape well and create a firmer texture.
Slice Evenly
Consistent potato thickness is one of the biggest secrets to perfectly cooked scalloped potatoes.
If slices vary greatly in thickness, some pieces will remain firm while others become overly soft.
Don’t Skip the Sear
Searing develops caramelized flavors through the Maillard reaction.
Those browned bits also enhance the cream sauce as everything bakes together.
Cheese Variations
You can experiment with:
- Sharp cheddar
- Gruyère
- Monterey Jack
- Fontina
- Swiss cheese
- Gouda
A combination of cheeses often produces the richest flavor.
Delicious Variations
Mushroom Version
Sauté sliced mushrooms with the garlic before making the sauce.
They add deep earthy flavor.
Onion Lovers
Cook one thinly sliced onion until caramelized.
Layer it between the potatoes.
Bacon Upgrade
Cook six slices of bacon until crispy.
Crumble over the potatoes before baking.
The smoky flavor pairs wonderfully with pork.
Herb Garden Style
Fresh herbs elevate the entire dish.
Try adding:
- Rosemary
- Thyme
- Sage
- Chives
- Parsley
Spicy Version
Add:
- Cayenne pepper
- Crushed red pepper flakes
- Chipotle powder
These create gentle heat without overpowering the creamy sauce.
Storage
Store leftovers in an airtight container.
Refrigerate for up to 4 days.
The flavors become even better after resting overnight.
Freezing
Allow the casserole to cool completely.
Wrap tightly.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
For best texture:
Oven:
- 350°F (175°C)
- Cover with foil
- Bake 20–25 minutes
Microwave:
- Heat individual portions in 1-minute intervals until hot.
Why This Recipe Works
This recipe succeeds because every component complements the others. Searing the pork chops first locks in flavor and creates a beautifully browned crust. During baking, the pork releases savory juices that mingle with the creamy garlic sauce, enriching every layer of potatoes.
The potatoes absorb the cream slowly as they cook, becoming buttery and tender without falling apart. Meanwhile, the combination of mozzarella and Parmesan creates a topping that’s both stretchy and deeply flavorful, with irresistible golden edges.
The blend of garlic, herbs, paprika, and black pepper enhances the pork without overpowering its natural sweetness. A touch of nutmeg in the sauce adds warmth and depth, while Dijon mustard contributes a subtle tang that balances the richness of the cream.