Cheesy Garlic Scalloped Potatoes – The Ultimate Creamy, Comforting Side Dish Everyone Loves!
Layers of thinly sliced potatoes baked in a rich garlic cream sauce and smothered with melted cheese—this dish is pure indulgence! Each bite melts in your mouth with buttery flavor and cheesy goodness.
Growing up, scalloped potatoes were always on our holiday table, but it was the cheesy garlic version my aunt made that stole the show. That golden, bubbly top with the tender potatoes underneath became a family favorite, and now I bring it out whenever I want to impress—whether it’s a Sunday dinner or a potluck!
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a saucepan, melt butter over medium heat and sauté garlic for about a minute.
- Stir in flour and cook for another minute to form a roux.
- Gradually whisk in milk and cream, cooking until slightly thickened.
- Add salt, pepper, onion powder, and 1 cup of cheddar. Stir until cheese is melted.
- Layer half the sliced potatoes in the baking dish and pour half of the cheese sauce over them.
- Repeat with remaining potatoes and sauce. Top with mozzarella and the rest of the cheddar.
- Cover with foil and bake for 30 minutes, then uncover and bake an additional 25–30 minutes until golden and bubbly.
- Let rest 10 minutes before serving. Garnish with parsley if desired.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 320 kcal |
| Fat | 19 g |
| Carbohydrates | 28 g |
| Protein | 11 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Printable Recipe Summary
| Cheesy Garlic Scalloped Potatoes | |
|---|---|
| Ingredients | Potatoes, butter, garlic, flour, milk, cream, cheddar, mozzarella, salt, pepper, onion powder |
| Instructions | Sauté garlic, make cheese sauce, layer potatoes, pour sauce, bake covered and then uncovered until golden |
FAQs
Q: Can I use a different cheese?
Yes, Gruyère, Monterey Jack, or Colby all melt beautifully and taste great.
Q: Can I prep this dish ahead of time?
Absolutely. Assemble it a day early, refrigerate, and bake when ready to serve.
Q: Can I freeze leftovers?
Yes, let them cool completely, then freeze in an airtight container for up to 2 months.
Q: How thin should I slice the potatoes?
About 1/8 inch thick is ideal for even cooking and tender layers. A mandoline slicer works best!
