Cheesy Garlic Scalloped Potatoes
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I first made these Cheesy Garlic Scalloped Potatoes for a holiday dinner and watched the room go quiet—everyone was spooning second helpings before the main course. Rich, garlicky, and layered with three kinds of cheese, this is comfort food elevated: creamy sauce, tender thin-sliced russets, and a bubbling golden top. If you love hearty casseroles, this version is worth the extra minutes; and if you want a meatier cousin, try the Cheesy Beef and Scalloped Potatoes for a similar crowd-pleaser with beef.
Why you’ll love this dish
This scalloped-potato bake balances simple pantry staples with bold flavor. It’s:
- Crowd-friendly: feeds a family or a potluck crowd.
- Make-ahead friendly: assemble earlier and bake before serving.
- Texturally satisfying: silky sauce, soft potatoes, crisped cheese top.
- Kid-approved with an adult kick from the pepper jack and Cajun seasoning.
“My guests asked for the recipe twice — creamy, garlicky, and the perfect cheesy topping.” — a dinner-party favorite
This recipe is great for holiday sides, Sunday dinners, or any time you want something impressive without complicated technique.
Step-by-step overview
Before you dive in, here’s what happens: thin-slice potatoes, sauté aromatics, make a roux, add broth and cream into a silky cheese sauce, layer potatoes with sour cream and cheeses, then bake low and slow until tender and browned. Expect about 2–2.5 hours total from start to finish (most of that is hands-off baking).
What you’ll need
- 5 lbs russet potatoes, peeled and sliced about 1/8" thick (a mandoline speeds this up)
- 2 cups onions, chopped small
- 6 cloves garlic, minced
- 1/4 cup (4 tbsp) butter
- 1/4 cup all-purpose flour (substitute gluten-free flour or 2 tbsp cornstarch slurry for GF)
- 1 1/2 cups vegetable broth (or chicken broth for a non-vegetarian boost)
- 1 1/2 cups heavy cream (or half-and-half for a slightly lighter dish)
- 1 tablespoon salt (adjust to taste)
- 2 teaspoons black pepper
- 2 teaspoons Cajun seasoning (or smoked paprika + cayenne)
- 8 oz sour cream
- 3 cups cheddar cheese, grated and divided (use sharp cheddar for more bite)
- 1 cup pepper jack cheese, grated
- 1 cup Parmesan cheese, freshly grated
Notes: Yukon golds will make a creamier texture but hold their shape less than russets. If you want a slightly lighter sauce, reduce cream to 1 cup and add 1/2 cup milk.
Also useful: a rimmed baking dish (9×13 works), nonstick spray, and a mandoline or very sharp knife. For another cheesy scalloped baseline and variations, see this cheesy scalloped potatoes base for inspiration.
Step-by-step instructions
- Preheat the oven to 400°F. Spray a large baking dish with nonstick spray.
- Peel the potatoes and slice them about 1/8" thick. Place slices in a bowl and set aside. (Keep them covered so they don’t dry out.)
- In a large skillet over low heat, melt the butter. Add the chopped onions and minced garlic. Sauté, stirring, for 4–5 minutes until softened and fragrant.
- Sprinkle the flour over the onion mixture. Stir constantly for about 2 minutes to cook the raw flour taste.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Add the heavy cream, salt, black pepper, and Cajun seasoning. Increase heat slightly and stir until the sauce begins to thicken.
- Remove the skillet from heat and stir in 2 cups of the grated cheddar until the sauce is smooth and melted.
- Arrange one-third of the potato slices in an even layer in the prepared dish. Dollop one-third of the sour cream over the potatoes in spoonfuls, then pour one-third of the cheese sauce over that. Sprinkle one-third each of the Parmesan, pepper jack, and remaining cheddar over the layer.
- Repeat two more times to create three layers, finishing with the remaining cheddar evenly spread on top.
- Cover the dish tightly with foil and bake for 1.5 to 2 hours, until a knife pierces the potatoes easily.
- Remove the foil for the last 15–20 minutes to allow the cheese to brown and bubble. If you prefer more crust, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- Let the casserole rest for 15 minutes before serving to let the sauce settle and make slicing easier.
Best ways to enjoy it
Serve slices straight from the baking dish while still warm. Great pairings:
- Roast turkey, glazed ham, or seared steak for holiday mains.
- A simple green salad with lemon vinaigrette cuts through the richness.
- For a Tex-Mex twist, top with sliced green onions, chopped cilantro, and a drizzle of hot sauce.
Pair it with a crunchy side like air-fryer cheesy tortilla garlic bread for a fun, carb-forward meal or serve alongside roasted vegetables for balance.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Reheat: Warm individual portions in a 350°F oven for 15–20 minutes until heated through, or microwave on medium power in 1–2 minute bursts. For best texture, reheat covered and uncover in the last 5 minutes to refresh the top.
- Freezing: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven. Note: texture softens slightly after freezing but flavor remains excellent.
- Food safety: Do not leave the casserole at room temperature more than 2 hours. Reheat leftovers to at least 165°F before serving.
Helpful cooking tips
- Slice uniformly: consistent 1/8" slices cook evenly; a mandoline is a huge help.
- Low-and-slow is key: baking at a moderate oven temperature ensures tender potatoes without drying the sauce.
- Sauce thickness: the roux and gentle simmer create a sauce that will thicken more as it cools. If it’s too thick before baking, stir in a splash of broth; too thin, cook a minute longer.
- Layering trick: overlap slices slightly to avoid gaps, and spread sour cream in dollops to melt into the sauce rather than clump.
- Make-ahead: assemble and refrigerate covered up to 24 hours before baking; add 10–15 extra minutes to baking time if chilled straight from the fridge.
Creative twists
- Bacon & chives: Stir crispy bacon and chopped chives into the layers for smoky crunch.
- Mushroom & thyme: Sauté sliced mushrooms with the onions for an earthy version.
- Spicy jalapeño: Swap pepper jack for habanero cheddar and add thin jalapeño slices between layers.
- Lighter dairy: Use half-and-half or whole milk plus 2 tbsp cornstarch instead of cream for a lighter sauce.
- Gluten-free: Replace flour with a 1:1 gluten-free flour or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) added to the warm sauce to thicken.
Common questions
Q: How long does this take to make start-to-finish?
A: About 2–2.5 hours total: 20–30 minutes active prep and 1.5–2 hours baking, plus a 15-minute rest.
Q: Can I use thin-skinned potatoes like Yukon Gold?
A: Yes. Yukon Golds are creamier and hold together well, but you may need slightly less baking time since they soften faster.
Q: Can I make this dairy-free or vegan?
A: Swap butter for plant-based margarine, use full-fat coconut milk mixed with unsweetened plain cashew or soy-based cream alternatives, and select vegan cheeses. Texture and flavor will differ, but it’s doable.
Q: Is the Cajun seasoning necessary?
A: It adds a pleasant warmth and depth. If you prefer mild flavors, reduce to 1 tsp or substitute smoked paprika.
Q: Can I assemble in advance?
A: Yes—assemble the night before, keep covered in the refrigerator, then bake straight from chilled, adding about 10–15 minutes to the bake time.
Conclusion
If you want another take on a cheesy, layered potato bake, this Cheesy Garlic Scalloped Potatoes – Joyous Apron variation offers a similar comforting profile with slight technique differences worth exploring. For a family-tested three-cheese approach, compare notes with the Three Cheese Garlic Scalloped Potatoes Recipe on Allrecipes. And if you enjoy browsing similar recipes before deciding on tweaks, take a look at the Cheesy Garlic Scalloped Potatoes – Great Grub, Delicious Treats version for more ideas.
Cheesy Garlic Scalloped Potatoes
Ingredients
Method
- Preheat the oven to 400°F. Spray a large baking dish with nonstick spray.
- Peel the potatoes and slice them about 1/8" thick. Place slices in a bowl and set aside.
- In a large skillet over low heat, melt the butter. Add the chopped onions and minced garlic. Sauté, stirring, for 4–5 minutes until softened and fragrant.
- Sprinkle the flour over the onion mixture. Stir constantly for about 2 minutes to cook the raw flour taste.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Add the heavy cream, salt, black pepper, and Cajun seasoning. Increase heat slightly and stir until the sauce begins to thicken.
- Remove the skillet from heat and stir in 2 cups of the grated cheddar until the sauce is smooth and melted.
- Arrange one-third of the potato slices in an even layer in the prepared dish.
- Dollop one-third of the sour cream over the potatoes in spoonfuls, then pour one-third of the cheese sauce over that.
- Sprinkle one-third each of the Parmesan, pepper jack, and remaining cheddar over the layer.
- Repeat two more times to create three layers, finishing with the remaining cheddar evenly spread on top.
- Cover the dish tightly with foil and bake for 1.5 to 2 hours, until a knife pierces the potatoes easily.
- Remove the foil for the last 15–20 minutes to allow the cheese to brown and bubble. If you prefer more crust, place under the broiler for 1–2 minutes—watch closely to avoid burning.
- Let the casserole rest for 15 minutes before serving to let the sauce settle and make slicing easier.
