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