The Best Cheesy Garlic Scalloped Potatoes Recipe: Your Perfect Side Dish

Discover the ultimate comfort food with these Garlicky, Cheesy Scalloped Potatoes! Thinly sliced potatoes bathed in a rich, creamy garlic sauce, loaded with melty cheese, and baked to golden perfection in a delightful casserole dish.

When it comes to unforgettable side dishes, “easy” and “cheesy” are often the magic words we look for. And when you combine that with an abundance of fragrant garlic, you get a recipe that truly hits all the right notes: Cheesy Garlic Scalloped Potatoes. This isn’t just any potato dish; it’s a symphony of flavors and textures that transforms humble potatoes into an extraordinary culinary experience. Even for those who might not typically gravitate towards potatoes, the allure of a rich garlic cream sauce enveloping tender slices and boatloads of bubbly, melted cheese is simply irresistible.

Scalloped potatoes have a timeless appeal, a classic comfort food that’s graced countless family tables and holiday feasts. This easy-to-make casserole feeds a crowd with minimal effort, making it ideal for busy weeknights or special occasions. Imagine thinly sliced potatoes, perfectly tender, mingling in a luxurious garlic-infused cream sauce, punctuated by generous layers of sharp cheddar cheese, all baked until golden brown and gloriously bubbly. The aroma alone is enough to make your mouth water!

It might seem surprising, but for someone who isn’t inherently a “potato person,” I find myself creating an array of potato recipes. From 20-minute Instant Pot garlic mashed potatoes to a hearty twice-baked potato casserole, crispy Parmesan garlic smashed potatoes, and even flavorful skillet breakfast potatoes, not to mention classic cheddar mashed ones. My passion lies in transforming ingredients into something truly special, and scalloped potatoes are no exception. This recipe is designed to be a versatile staple, perfect for your Easter dinner spread, Thanksgiving gathering, Christmas feast, or any family meal throughout the year.

What Are Scalloped Potatoes? A Classic Comfort Food Explained

Scalloped potatoes, often confused with potatoes au gratin, are a distinct and beloved dish in their own right. While both feature thinly sliced potatoes and a creamy, cheesy base, there are subtle differences that define each. Scalloped potatoes are typically characterized by their simpler, more rustic approach. They traditionally feature potatoes sliced slightly thicker than au gratin, are often cooked in a cream-based sauce without breadcrumbs, and tend to use more economical, meltable cheeses like cheddar. You can think of them as a delightful American adaptation of a classic French concept, focusing on the pure harmony of tender potatoes, rich dairy, and savory cheese.

The beauty of scalloped potatoes lies in their straightforward preparation and the incredible depth of flavor achieved with relatively few ingredients. Each layer of potato becomes infused with the garlicky cream sauce, creating a rich, satisfying texture that’s both hearty and comforting. It’s a dish that evokes warmth and nostalgia, making it a perennial favorite for holidays and family dinners alike.

Essential Ingredients for Your Perfect Potato Casserole

Creating truly spectacular scalloped potatoes begins with understanding the role of each key ingredient. While simple, their quality and combination are what elevate this dish from good to utterly phenomenal. Here’s a breakdown of what you’ll need, and why each component is crucial:

Butter: The foundation of our rich sauce, butter provides a luxurious base and helps build the roux.
Garlic: The star flavor! Freshly minced garlic infuses the entire dish with an aromatic, savory depth that is truly unparalleled. Don’t skimp on the garlic – it’s what makes these potatoes “garlicky.”
Flour: Used to create a roux with the butter, flour is essential for thickening the sauce, ensuring it clings beautifully to every potato slice.
Dairy (Milk & Heavy Cream): A combination of milk and heavy cream forms the creamy backbone of the sauce. The milk provides liquid, while the heavy cream adds incredible richness and velvety texture.
Herbs (Fresh Thyme): Fresh thyme adds a subtle, earthy, and aromatic note that complements the garlic and cheese perfectly.
Potatoes: The undisputed main event! The choice of potato is critical for the final texture and consistency of your casserole.
Cheese (Cheddar & Parmesan): The crowning glory! A blend of sharp cheddar for its robust flavor and excellent melting properties, combined with a touch of grated Parmesan for its salty, nutty finish, creates an irresistible cheesy crust and interior.

Choosing the Best Potatoes for a Creamy Casserole

The secret to a perfectly creamy and cohesive scalloped potato casserole lies in selecting the right type of potato. You want potatoes with a high starch content, as this starch is released during baking, interacting with the dairy to create a naturally thick, luscious sauce that doesn’t separate or become watery. Here are the top two choices for this recipe:

Yukon Golds: These beautiful yellow-fleshed potatoes are a fantastic choice. They boast a relatively thin skin, making peeling easy, and their high starch content contributes to a wonderfully creamy sauce. Yukon Golds also have a naturally buttery flavor and vibrant color that enhances the dish.
Russet Potatoes: Often referred to as “starch balls,” Russets are arguably the ideal potato for scalloped potatoes. Their high starch content breaks down beautifully during baking, yielding an incredibly creamy and tender texture. Russets pair exceptionally well with cheddar cheese, creating that classic comfort food flavor profile. They are also favored for baked and mashed potatoes for the very same reason – their ability to transform into a smooth, rich consistency.

Regardless of your choice, ensure your potatoes are fresh and firm. Uniform slicing is also paramount; aim for consistent ¼ to ⅛-inch thin rounds to ensure even cooking throughout the casserole.

Step-by-Step Guide: How to Make Irresistible Scalloped Potatoes

Making these cheesy garlic scalloped potatoes is a straightforward process, but paying attention to each step ensures a truly phenomenal result. Here’s how to achieve that perfect blend of creamy, cheesy, and tender:

Prepare Your Potatoes: Begin by peeling the potatoes thoroughly. Once peeled, the key to even cooking is uniform slicing. A mandolin slicer is highly recommended for achieving consistent ¼ to ⅛-inch thin rounds. If using a mandolin, exercise extreme caution and always use the safety guard to protect your fingers. If you don’t have a mandolin, a sharp chef’s knife and a steady hand will also work – just take your time to ensure slices are as even as possible. After slicing, pat the potatoes dry with a paper towel to remove any excess moisture, which can lead to a watery sauce.
Craft the Flavorful Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes wonderfully fragrant – be careful not to brown or burn it, as this can turn bitter. Whisk in the all-purpose flour, creating a roux. Allow the roux to cook for about 1 minute, stirring constantly, until it just begins to turn a light golden color. This step cooks out the raw flour taste. Gradually pour in the milk, whisking continuously to prevent any lumps. Stir in the heavy cream, fresh thyme, granulated chicken bouillon (or vegetarian equivalent), and black pepper. Bring the mixture to a gentle simmer, whisking occasionally, and allow it to thicken. The sauce should be coating the back of a spoon. Once thickened, remove it from the heat and taste, adjusting salt and pepper as needed.
Layer with Love: Prepare your baking dish by spreading 1 tablespoon of melted butter evenly across the bottom. Arrange half of your thinly sliced potatoes in an even layer over the butter. This initial layer ensures even cooking and prevents sticking. Sprinkle ½ cup of shredded cheddar cheese over the potatoes. Follow with the remaining potato slices, carefully layering them to distribute evenly. Finally, pour the entire prepared garlic cream sauce over the layered potatoes and cheese, ensuring all the potato slices are well-covered.
Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. This traps steam, allowing the potatoes to cook thoroughly and become wonderfully tender without drying out or burning on top. Bake in a preheated 400°F (200°C) oven for 35 minutes. After 35 minutes, the sauce should be bubbly, and the potatoes should be halfway cooked. Carefully remove the foil. Sprinkle the remaining cheddar cheese and the grated Parmesan cheese over the top. Return the uncovered dish to the oven and continue baking for another 25-30 minutes, or until the potatoes are completely cooked through (a knife inserted into the center should meet no resistance) and the cheese on top is melted, bubbly, and beautifully golden brown.

Allow the scalloped potatoes to cool for about 10 minutes before serving. This resting period allows the sauce to set slightly, making for easier and cleaner serving. Garnish with fresh chopped parsley or additional thyme, if desired, for a pop of color and freshness.

Tips for Customizing Your Scalloped Potatoes

Making This Recipe Lighter

If you’re looking to enjoy these delightful scalloped potatoes with a slightly lighter touch, there are simple substitutions you can make without sacrificing too much flavor or creaminess. The primary change would be swapping out the heavy cream. Instead of ½ cup of heavy cream, you can use an additional ½ cup of milk (bringing the total milk to 3 ½ cups) or opt for half-and-half. While heavy cream offers unparalleled richness, using more milk or half-and-half will still result in a delicious and creamy sauce, just with a slightly less decadent profile.

Exploring Other Cheese Options for Your Casserole

While cheddar is a classic choice for its robust flavor and excellent melting properties, the beauty of scalloped potatoes is their versatility. You can absolutely experiment with other cheeses to put your unique spin on this casserole. The key is to choose cheeses that melt well and complement the garlic-infused cream sauce. Here are some fantastic alternatives or additions:

Gruyere: Offers a nutty, earthy, and slightly sweet flavor that melts beautifully and adds sophistication.
Mozzarella: Provides a milder, stretchier, and incredibly gooey texture, perfect for cheese lovers.
Fontina: A semi-soft Italian cheese with a rich, buttery, and slightly nutty taste that melts into a smooth, luxurious sauce.
Colby or Colby Jack: Milder than sharp cheddar but still provides a good melty texture and approachable flavor.
Gouda: A sweet, nutty, and buttery cheese that melts wonderfully and adds a unique depth. Smoked Gouda would be an adventurous and delicious choice!
Monterey Jack: A mild, creamy, and excellent melting cheese that pairs well with other flavors.

Feel free to use a single type of cheese or create your own blend. A mix of cheddar with a touch of Gruyere or Fontina can add incredible complexity and elevate the dish even further.

Serving and Storing Your Cheesy Garlic Scalloped Potatoes

These cheesy garlic scalloped potatoes are the quintessential side dish, versatile enough to accompany a wide array of main courses. They pair beautifully with roasted meats like chicken, turkey, ham, or beef, making them a holiday table favorite. For a simpler meal, they can elevate grilled steak or pork chops. Don’t be afraid to make a large batch; leftovers are just as delicious, if not more so!

Storage Instructions:

Refrigeration: Allow the casserole to cool completely. Cover tightly with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
Freezing: Scalloped potatoes can be frozen, though the texture of the potatoes might change slightly upon reheating (they may become a bit softer or more mealy). To freeze, ensure the casserole is completely cooled. Wrap tightly in several layers of plastic wrap, then a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating Tips:

Oven: The best method for reheating. Preheat your oven to 325°F (160°C). Cover the dish with foil to prevent drying out and bake for 20-30 minutes, or until heated through and bubbly. Remove foil for the last 5-10 minutes if you want to crisp up the top cheese.
Microwave: For individual portions, microwave on medium heat until warm. Stirring halfway through can help ensure even heating. Be aware that the cheese might not be as crispy as from the oven.

I genuinely hope you’ll take the opportunity to whip up a generous casserole dish full of this incredible comfort food to share with your family and friends this weekend or for your next special occasion. It’s a dish that promises smiles and satisfied appetites!

Yield: 12-14 servings

Cheesy Scalloped Potatoes

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Garlicky, cheesy scalloped potatoes! Scalloped potatoes are thinly sliced potatoes cooked in a casserole dish with melty cheese and a delicious garlic sauce!

Ingredients

4 tablespoons butter
4-8 cloves garlic, minced (less if you aren’t a fan)
¼ cup all-purpose flour
3 cups milk
½ cup heavy cream (or additional milk/half and half to keep it light)
2 teaspoons fresh thyme
1 teaspoon granulated chicken bouillon (see notes)
½ teaspoon black pepper
3 ½ pounds russet/Yukon gold potatoes, sliced into ¼ – ⅛ inches thin rounds)
2 cups shredded cheddar
2 tablespoons grated parmesan cheese

Instructions

PREP: Position a rack in the center of the oven and preheat the oven to 400ºF. Place 1 tablespoon of butter in a 9×13 baking dish and pop the dish into the oven and allow the butter to melt as the oven heats up. Remove the dish from the oven when the butter has melted.
SAUCE: Melt the remaining 3 tablespoons of butter in a large saucepan. Add the garlic and allow it to sauté for 1-2 minutes or until fragrant. Whisk in the flour and allow it to cook for 1 minute or until it starts to brown, slightly. Gradually pour in the milk as you whisk. Then add the cream and the thyme, granulated bouillon, pepper and allow the mixture to slowly start heating through and bubbling (avoid boiling) and let it thicken. Taste and adjust salt as desired. Remove the sauce from the heat.
BAKE: Spread half the potatoes slices evenly in the baking dish over the melted butter. Then add 1/2 cup of shredded cheese, followed by the remaining potato slices. Pour the prepared sauce over the cheese and potatoes. Cover the baking dish with foil and allow the scalloped potatoes to bake for 35 minutes. After 35 minutes the sauce should be bubbly, and the potatoes should be halfway done. Remove the foil sprinkle with the remaining cheddar cheese and the parmesan and bake uncovered for 25-30 minutes or until the potatoes are cooked through and the cheese melts. You can check for doneness by inserting a knife in the potatoes, it should go straight through without resistance. Allow the scalloped potatoes to cool for about 10 minutes before serving. Top with chopped parsley or thyme if desired.

Notes

If you don’t have granulated chicken bouillon, feel free to use the equivalent in BTB. Vegetarians, the vegetarian or mushroom BTB works great too!

Have you made this recipe?

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