These Cheesy Garlic Scalloped Potatoes are everything a comfort dish should be — creamy, rich, and irresistibly cheesy with a perfect golden crust on top. Thin slices of tender potatoes are layered with a luscious garlic-infused cream sauce and a generous amount of melted cheese, creating a side dish that’s both indulgent and elegant. I once tried swapping half the cream with milk and added a sprinkle of smoked paprika — it added a lovely depth without losing that signature creaminess. Whether served at a holiday feast or alongside a simple roast dinner, this dish is guaranteed to be the first to disappear.
Why You’ll Love This Recipe
This recipe combines the luxurious texture of scalloped potatoes with the bold flavor of garlic and cheese. It’s hearty, satisfying, and surprisingly easy to prepare with just a handful of ingredients. The creamy sauce bubbles through each layer, creating perfectly tender potatoes and a deliciously cheesy top. Plus, it’s make-ahead friendly — simply assemble it in advance, refrigerate, and bake when needed. From casual dinners to festive gatherings, this dish never fails to impress.
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Cheesy Garlic Scalloped Potatoes: A Creamy, Golden Classic That Steals the Show
- Total Time: 1 hr 20 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
Tender, thinly sliced potatoes baked in a rich, creamy garlic cheese sauce — these cheesy scalloped potatoes are the ultimate comfort side dish for any occasion.
Ingredients
- 2 lbs (900g) russet or Yukon gold potatoes, thinly sliced
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups (480ml) milk
- 1 cup (240ml) heavy cream
- 1 1/2 cups (150g) shredded cheddar cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp paprika (optional, for color)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a medium saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for another minute to form a roux.
- Gradually whisk in milk and heavy cream until smooth. Cook, stirring, until the sauce begins to thicken (about 3–5 minutes).
- Stir in salt, pepper, onion powder, and half of the shredded cheddar and Parmesan cheeses. Mix until melted and creamy.
- Arrange half of the sliced potatoes evenly in the prepared dish. Pour half of the cheese sauce over the potatoes.
- Repeat with remaining potatoes and sauce, ensuring all are coated evenly.
- Top with remaining cheddar and Parmesan cheeses. Sprinkle with paprika if desired.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 25–30 minutes, or until potatoes are tender and the top is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with chopped parsley.
Notes
- Use a mandoline for even, thin slices that cook evenly.
- For extra flavor, add a layer of cooked bacon or caramelized onions between the potato layers.
- Can be made ahead — assemble, refrigerate, and bake before serving.
- Pairs beautifully with roasted meats or holiday entrees.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Russet or Yukon Gold potatoes
These varieties are ideal for scalloped potatoes — they become tender yet hold their shape beautifully when baked.
Heavy cream
Forms the rich, creamy base of the sauce. For a lighter option, use half cream and half milk.
Butter
Adds richness and helps sauté the garlic for maximum flavor.
Garlic
Fresh minced garlic infuses the cream sauce with aromatic depth and warmth.
All-purpose flour
Used to thicken the sauce slightly, giving it a velvety texture.
Cheddar cheese
Sharp cheddar provides bold flavor and melts beautifully into the sauce.
Mozzarella cheese
Adds stretchiness and a creamy, mild flavor that balances the cheddar.
Parmesan cheese
Sprinkled on top for a golden, crisp crust and nutty finish.
Salt and pepper
Essential seasonings that enhance the richness of the cream and cheese.
Thyme (optional)
Fresh or dried thyme adds a fragrant, earthy note that pairs perfectly with garlic and potatoes.
Paprika (optional)
A light dusting adds color and a subtle smoky undertone.
Directions
- Preheat your oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
- Peel and slice the potatoes thinly (about 1/8-inch thick) using a sharp knife or mandoline for even slices.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in the flour and cook for another minute to create a roux.
- Gradually pour in the cream while whisking constantly to prevent lumps. Cook until slightly thickened, about 3–4 minutes.
- Stir in salt, pepper, and thyme. Remove from heat and add half the cheddar and mozzarella, stirring until melted and smooth.
- Spread a thin layer of sauce on the bottom of the baking dish. Arrange a single layer of potato slices, then pour a bit more sauce over the top.
- Continue layering potatoes and sauce until all are used, finishing with sauce. Sprinkle the remaining cheeses and Parmesan on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes, until the top is golden brown and the potatoes are tender.
- Let the dish rest for 10 minutes before serving — this helps the sauce set and makes serving easier.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 6–8 servings
Prep time: 20 minutes
Cook time: 55 minutes
Rest time: 10 minutes
Total time: Approximately 1 hour 25 minutes
Storage/reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through and bubbly. You can also microwave individual portions for 1–2 minutes. To freeze, let the casserole cool completely, cover tightly, and freeze for up to 2 months. Reheat from frozen at 350°F for about 40–45 minutes.
Variations and Customizations
Bacon Lover’s Dream – Add crispy bacon bits between layers for a smoky, savory twist.
Herb and Garlic Bliss – Mix in fresh herbs like rosemary or parsley for extra aroma.
Loaded Potato Style – Top with sour cream, green onions, and crumbled bacon before serving.
Gruyère Upgrade – Swap cheddar for Gruyère for a more sophisticated, nutty flavor.
Caramelized Onion Layer – Add a layer of caramelized onions between potatoes for sweetness.
Spicy Kick – Sprinkle a touch of cayenne or crushed red pepper for mild heat.
Ham and Cheese Bake – Add diced ham to make it a hearty main course.
Mushroom Medley – Add sautéed mushrooms for earthy depth and umami richness.
Truffle Touch – Drizzle with a bit of truffle oil before baking for a gourmet flair.
Vegan-Friendly Option – Use plant-based cream, butter, and cheese substitutes for a dairy-free version.
FAQs
Can I make this ahead of time?
Yes, assemble it a day in advance, refrigerate, and bake before serving.
Do I need to boil the potatoes first?
No, they cook perfectly in the oven within the creamy sauce.
Can I use milk instead of cream?
Yes, but the sauce will be lighter — try half cream and half milk for balance.
How do I slice the potatoes evenly?
A mandoline slicer gives consistent, thin slices for even cooking.
What cheese works best?
Sharp cheddar is classic, but Gruyère, Swiss, or Monterey Jack also melt beautifully.
Can I freeze this dish?
Yes, cool completely before freezing for up to 2 months. Reheat covered until hot.
Why is my sauce runny?
The sauce thickens as it cools. Allow the casserole to rest before serving.
Can I use sweet potatoes instead?
Absolutely — they’ll add a naturally sweet, colorful twist.
How do I make it extra crispy on top?
Broil for 2–3 minutes at the end for a perfectly golden crust.
What can I serve it with?
It pairs beautifully with roasted chicken, steak, pork chops, or a fresh salad.
Conclusion
These Cheesy Garlic Scalloped Potatoes are the definition of creamy comfort. Every layer is infused with rich garlic flavor and blanketed in melted cheese, making this dish a guaranteed hit at any table. Perfect as a side or even a stand-alone indulgence, it’s a timeless recipe that feels both homestyle and sophisticated. Once you try it, you’ll find yourself making it again and again — because no dinner is complete without that bubbling, golden, cheesy perfection.
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