Name: Cheesy Garlic Scalloped Potatoes
Ingredients: 2 lbs (about 5–6 medium) Yukon Gold or Russet potatoes, peeled and thinly sliced; 3 tablespoons butter; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 ½ teaspoons salt; ½ teaspoon black pepper; 2 cups shredded sharp cheddar cheese; ½ cup shredded mozzarella cheese (optional); 1 teaspoon dried parsley or thyme (optional for garnish)

Description

These Cheesy Garlic Scalloped Potatoes are a creamy, indulgent side dish that’s perfect for holidays, potlucks, or any dinner that deserves a little extra comfort. Thinly sliced potatoes are layered with a velvety garlic cream sauce and plenty of melty cheese, then baked until bubbling and golden on top. Every bite is tender, cheesy, and loaded with savory flavor—sure to be a hit on any table.

Ingredients

Scale

2 lbs (about 5–6 medium) Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 ½ teaspoons salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese (optional)
1 teaspoon dried parsley or thyme (optional for garnish)

Instructions

Preheat oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Make garlic roux: In a medium saucepan over medium heat, melt butter. Add garlic and cook for 1 minute until fragrant. Whisk in flour and cook for another minute, stirring constantly.
Add milk and cream: Slowly whisk in the milk and heavy cream. Continue to stir until the mixture thickens slightly, about 3–5 minutes.
Add cheese and seasonings: Remove from heat and stir in salt, pepper, and 1 ½ cups of cheddar cheese. Stir until smooth. Set aside.
Layer potatoes: Arrange half of the sliced potatoes in the prepared dish. Pour half of the cheese sauce over the top. Add the remaining potatoes and pour the rest of the sauce over them.
Top with cheese: Sprinkle the remaining cheddar cheese and mozzarella (if using) on top.
Bake: 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 brown and bubbling.
Cool and serve: Let rest for 10 minutes before serving. Garnish with dried parsley or thyme if desired.

Notes

Potato Choice: Use Yukon Gold or Russet potatoes. Yukon Golds hold their shape better, while Russets give a softer, melt-in-your-mouth texture.
Slice Thinly: Slice potatoes 1/8-inch thick for even cooking. A mandoline makes this fast and consistent.
Cheese Blend: Sharp cheddar adds bold flavor, while Gruyère, mozzarella, or Parmesan can add depth and creaminess.
Garlic Tip: Sauté minced garlic in butter before adding to the sauce for mellow, savory flavor. Don’t burn it.
Cream Sauce: Use heavy cream, whole milk, or a mix. A bit of flour can help thicken if needed.
Layer Well: Season each layer of potatoes with salt, pepper, and a little cheese to build flavor throughout.
Bake Covered First: Cover with foil for the first 45 minutes, then uncover and bake another 15–20 minutes to get a golden, crispy top.
Make Ahead: Assemble up to 1 day in advance and refrigerate. Bake when ready to serve, adding a few extra minutes if cold.
Leftovers: Reheat well in the oven or microwave. Store in an airtight container in the fridge for up to 4 days.