Description

Cheesy Garlic Scalloped Potatoes feature thinly sliced Yukon Gold or Russet potatoes baked in a rich, creamy garlic-cheddar sauce with a golden Parmesan crust. This comforting side dish balances the sharpness of cheddar with aromatic thyme and garlic, perfect for holiday dinners or cozy family meals.

Ingredients

Scale

Potatoes and Aromatics

3 lbs potatoes (Yukon Gold or Russet)
4 cloves garlic, minced
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

Dairy and Cheese

3 tablespoons butter
1 cup heavy cream
1 cup milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese

Spices

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the potatoes evenly.
Prepare Potatoes: Peel the potatoes and slice them into thin, even rounds using a mandoline or sharp knife. Place the slices in cold water to prevent browning and set aside.
Sauté Garlic: In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for about one minute until fragrant, being careful not to burn it to maintain a mellow garlic flavor.
Make Cheese Sauce: Stir in the heavy cream and milk, bringing the mixture to a gentle simmer. Whisk in shredded sharp cheddar cheese, salt, black pepper, paprika, and thyme until smooth and fully combined. Remove the sauce from heat.
Layer Potatoes and Sauce: Drain the potato slices well. Arrange half the potatoes in the bottom of a greased baking dish, then pour half of the cheese sauce evenly over the potatoes.
Top with Remaining Layers: Layer the remaining potato slices on top, pouring the remaining cheese sauce over them. Sprinkle grated Parmesan cheese evenly over the top to add a crispy, golden crust.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 45 minutes.
Finish Baking Uncovered: Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Rest and Serve: Let the scalloped potatoes cool for about 10 minutes before serving to allow the sauce to thicken slightly, making it easier to serve and enhancing the flavors.

Notes

Using Yukon Gold potatoes gives a creamy texture, but Russet potatoes can be used for a fluffier outcome.
Slice potatoes uniformly for even cooking; a mandoline slicer is recommended.
For extra flavor, add chopped fresh herbs like parsley or chives before serving.
If you want a lighter version, substitute half-and-half for the heavy cream and milk.
You can prepare this dish a day ahead; just cover and refrigerate before baking.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 24g
Fiber: 3g
Protein: 9g
Cholesterol: 65mg

Keywords: scalloped potatoes, cheesy potatoes, garlic potatoes, baked potato casserole, comfort food, holiday side dish