Cheesy Garlic Scalloped Potatoes are what I think of when the weather turns crisp and you just need something warm coming out of the oven. I’m Daniel, and I started Reciqa because cooking shouldn’t feel like homework; it should feel like coming home. For me, the best meals are the ones that bring everyone to the table without needing a culinary degree to pull them off. That’s why I focus on accessible, quality recipes here—food that tastes amazing but doesn’t demand all day in the kitchen.
When I need serious comfort food that still feels special enough for company, I turn to this recipe. Forget those dry, sad versions you might have tried before. We are going for creamy, deeply savory, and perfectly layered. These Cheesy Garlic Scalloped Potatoes hit every single marker. They are rich from the homemade cheese sauce and fragrant with garlic, making them the ultimate side dish, no matter what you’re serving them with.
Why You Will Love Our Cheesy Garlic Scalloped Potatoes
This dish is pure, decadent comfort baked into one incredible casserole. Honestly, I think these are the best potatoes you’ll ever make at home. They’re unbelievably creamy, thanks to that homemade sauce, and the garlic flavor is just prominent enough to make everything sing without overpowering the cheese.
The texture contrast is what gets me every time: tender layers of potato swimming in rich sauce, all topped with that bubbly, golden crust. If you’re looking for a side dish that people will actually ask you to bring to every potluck, these Cheesy Garlic Scalloped Potatoes are it.
Quick Prep for Cheesy Garlic Scalloped Potatoes
You won’t believe how fast these come together, especially since they taste like they simmered all day. We’re talking about only about 20 minutes of active prep time here! Most of that is just slicing potatoes and stirring the sauce. Even layering the potatoes and sauce is straightforward—you just divide everything into thirds. Seriously, you can get these Cheesy Garlic Scalloped Potatoes into the oven before your main course is even done cooking.
Ingredients for Perfect Cheesy Garlic Scalloped Potatoes
Getting the right ingredients is half the battle when making something this rich. You need good potatoes and excellent dairy for the best results in your Cheesy Garlic Scalloped Potatoes. Don’t skimp on the garlic, either—it really makes the sauce shine!
Essential Components for Your Cheesy Garlic Scalloped Potatoes
For the potatoes, stick to about 2.5 to 3 pounds of Yukon Golds; they break down beautifully. The sauce needs 1/4 cup of butter, 2 cups of milk, and 1 cup of chicken broth. For the cheese blend, we’re using 1 cup of cheddar, 1 cup of mozzarella, and 3/4 cup of grated parmesan. Don’t forget the aromatics: one medium onion and a whopping 8 to 10 cloves of minced garlic!
Necessary Equipment List
You’ll need a sturdy medium pot for making the sauce and a reliable box grater or mandoline for the cheese. For assembly, grab your 9×13 inch casserole dish. A sharp knife or a slicer is crucial for getting those potatoes thin—aiming for 1/8 of an inch, remember?
Step-by-Step Instructions for Cheesy Garlic Scalloped Potatoes
Now for the fun part! Cooking these potatoes is really just two main jobs: slicing and sauce-making. Follow these steps closely, and you’ll have the creamiest, dreamiest Cheesy Garlic Scalloped Potatoes ready for the oven in no time.
Preparing the Potatoes
First things first, let’s get those potatoes ready. You need about 2.5 to 3 pounds of Yukon Golds. The most important thing here is cleaning them well—scrub them under running water until they look clean, but please, please do not peel them! The skin adds texture and holds onto flavor. Once they are clean, slice them super thin, aiming for about 1/8 of an inch. If you have a mandoline, use it! Consistency is key here so everything cooks evenly. If you are doing it by hand, take your time. Once sliced, just set them aside while you whip up the sauce.
Crafting the Rich Cheese Sauce Base
Time to build flavor! Get a medium pot over medium heat and melt your 1/4 cup of butter. Toss in your diced onion and all that minced garlic—we’re using 8 to 10 cloves because we love garlic, right? Sauté this mixture gently for just a minute or two. You want them soft and fragrant, but stop before they turn brown; nobody wants bitter garlic in their potatoes! Next, sprinkle in the 1/4 cup of flour and stir it constantly for about a minute. This cooks out the raw flour taste and creates our roux. Now slowly whisk in the 2 cups of milk and 1 cup of chicken broth, along with your thyme and salt. Keep stirring and let this mixture come to a boil. It should thicken up nicely after a few minutes of bubbling.
Finishing the Sauce and Layering the Cheesy Garlic Scalloped Potatoes
Once that sauce base is looking thick, kill the heat immediately! This is crucial. You add the cheese when the heat is off so it melts smoothly instead of getting grainy. Stir in your cheddar, mozzarella, and parmesan until everything is just combined. It’s okay if a few shreds haven’t fully melted; they’ll take care of themselves in the oven. Now, grab that greased 9×13 dish. For perfect Cheesy Garlic Scalloped Potatoes, you need three even layers. Put down one-third of your potatoes, spread one-third of the sauce over them, and then repeat that two more times, making sure the very top layer is sauce.
Baking Schedule for Tender Potatoes
We need to cook these low and slow to soften those potatoes properly. Preheat your oven to 350 degrees F first. Cover that casserole dish tightly with foil and slide it in for 30 minutes. This steams the potatoes beautifully. After 30 minutes, pull the foil off! Let them bake uncovered for another 35 to 45 minutes. You’ll know they are done when the top is golden brown and bubbly. Don’t rush the final step: let the potatoes cool down for about 10 minutes on the counter before cutting into them. This lets the sauce set up just right.
Tips for Achieving Expert Cheesy Garlic Scalloped Potatoes
Even though this recipe is beautifully straightforward, a few small tricks can take your Cheesy Garlic Scalloped Potatoes from great to absolutely legendary. It’s all about consistency and temperature management, which I learned the hard way trying to rush things years ago!
Potato Slicing Precision
I can’t stress this enough: the 1/8-inch slice is non-negotiable for the best texture. If your slices are too thick, the middle layers will still be hard even after an hour in the oven, while the edges get mushy. If you don’t have a mandoline, use the sharpest knife you own and take your time. Consistent thickness means every single bite melts in your mouth the way it should!
Broth Substitution Guidance
While I love the depth chicken broth adds to the sauce, I know not everyone keeps it on hand or wants meat products in their side dish. You can absolutely swap the chicken broth for vegetable broth, and honestly, you won’t notice a huge difference once that garlic and cheese get involved. It keeps the savory base without changing the overall comforting flavor profile of these Cheesy Garlic Scalloped Potatoes.
Storing and Reheating Your Cheesy Garlic Scalloped Potatoes
If you’re lucky enough to have leftovers—because these tend to disappear fast—storing them correctly is key to enjoying them again later. They keep really well! Just make sure they are completely cooled before sealing them up. Reheating is simple, but you might need a splash of milk to refresh the sauce texture.
Storage Table for Cheesy Garlic Scalloped Potatoes
| Storage Location | Duration | Reheating Method |
|---|---|---|
| Refrigerator | 3-4 Days | Covered with foil, reheat at 350 degrees F until hot throughout (about 20 minutes). |
| Freezer | Up to 2 Months | Thaw overnight in the fridge. Reheat covered at 350 degrees F, adding a splash of milk or cream if the sauce seems too stiff. |
If the sauce thickens too much when reheating Cheesy Garlic Scalloped Potatoes straight from the fridge, just stir in a tablespoon of milk or broth while it warms up. It loosens everything right back up!
Frequently Asked Questions About Cheesy Garlic Scalloped Potatoes
Can I make this potato casserole ahead of time?
Oh, yes, you absolutely can! You can assemble the entire potato casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just remember that if you bake it straight from the cold fridge, you might need to add about 10 to 15 minutes to the initial covered baking time. I usually let it sit on the counter for 30 minutes before putting it in the oven to take the chill off.
What is the best potato type for this recipe?
I strongly recommend Yukon Gold potatoes, as noted in the recipe. They have a naturally creamy texture and a buttery flavor that complements the cheese sauce perfectly. Plus, they hold their shape just enough when sliced thinly, unlike starchy Russets which can turn overly mushy when baked this long in a sauce.
Sharing Your Cheesy Garlic Scalloped Potatoes Experience
I truly hope this recipe brings as much comfort to your table as it does to mine. If you try out these incredible Cheesy Garlic Scalloped Potatoes, please drop a comment below and let me know how they turned out! Ratings and feedback help others find the best comfort food, too!
Tips for Achieving Expert Cheesy Garlic Scalloped Potatoes
Even though this recipe is beautifully straightforward, a few small tricks can take your Cheesy Garlic Scalloped Potatoes from great to absolutely legendary. It’s all about consistency and temperature management, which I learned the hard way trying to rush things years ago!
Potato Slicing Precision
I can’t stress this enough: the 1/8-inch slice is non-negotiable for the best texture. If your slices are too thick, the middle layers will still be hard even after an hour in the oven, while the edges get mushy. If you don’t have a mandoline, use the sharpest knife you own and take your time. Consistent thickness means every single bite melts in your mouth the way it should!
Broth Substitution Guidance
While I love the depth chicken broth adds to the sauce, I know not everyone keeps it on hand or wants meat products in their side dish. You can absolutely swap the chicken broth for vegetable broth, and honestly, you won’t notice a huge difference once that garlic and cheese get involved. It keeps the savory base without changing the overall comforting flavor profile of these Cheesy Garlic Scalloped Potatoes.
Storing and Reheating Your Cheesy Garlic Scalloped Potatoes
If you’re lucky enough to have leftovers—because these tend to disappear fast—storing them correctly is key to enjoying them again later. They keep really well! Just make sure they are completely cooled before sealing them up. Reheating is simple, but you might need a splash of milk to refresh the sauce texture.
When reheating your Cheesy Garlic Scalloped Potatoes, the key is gentle heat. If you blast them in the microwave, the sauce can separate, yielding a greasy top layer. Baking is always the best way to bring them back to life, making them taste almost as good as fresh.
Storage Table for Cheesy Garlic Scalloped Potatoes
| Storage Location | Duration | Reheating Method |
|---|---|---|
| Refrigerator | 3-4 Days | Covered with foil, reheat at 350 degrees F until hot throughout (about 20 minutes). |
| Freezer | Up to 2 Months | Thaw overnight in the fridge. Reheat covered at 350 degrees F, adding a splash of milk or cream if the sauce seems too stiff. |
If the sauce thickens too much when reheating your Cheesy Garlic Scalloped Potatoes straight from the fridge, just stir in a tablespoon of milk or broth while it warms up. It loosens everything right back up!
Frequently Asked Questions About Cheesy Garlic Scalloped Potatoes
Can I make this potato casserole ahead of time?
Oh, yes, you absolutely can! You can assemble the entire potato casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just remember that if you bake it straight from the cold fridge, you might need to add about 10 to 15 minutes to the initial covered baking time. I usually let it sit on the counter for 30 minutes before putting it in the oven to take the chill off.
What is the best potato type for this recipe?
I strongly recommend Yukon Gold potatoes, as noted in the recipe. They have a naturally creamy texture and a buttery flavor that complements the cheese sauce perfectly. Plus, they hold their shape just enough when sliced thinly, unlike starchy Russets which can turn overly mushy when baked this long in a sauce. For the best scalloped potatoes, stick to the Golds!
Sharing Your Cheesy Garlic Scalloped Potatoes Experience
I sure hope you get to make these soon! The kitchen smells incredible when these are baking. If you try out this recipe for Cheesy Garlic Scalloped Potatoes, please don’t be shy—leave me a comment below and tell me how they turned out for your family!
Tips for Achieving Expert Cheesy Garlic Scalloped Potatoes
Even though this recipe is beautifully straightforward, a few small tricks can take your Cheesy Garlic Scalloped Potatoes from great to absolutely legendary. It’s all about consistency and temperature management, which I learned the hard way trying to rush things years ago!
Potato Slicing Precision
I can’t stress this enough: the 1/8-inch slice is non-negotiable for the best texture. If your slices are too thick, the middle layers will still be hard even after an hour in the oven, while the edges get mushy. If you don’t have a mandoline, use the sharpest knife you own and take your time. Consistent thickness means every single bite melts in your mouth the way it should!
Broth Substitution Guidance
While I love the depth chicken broth adds to the sauce, I know not everyone keeps it on hand or wants meat products in their side dish. You can absolutely swap the chicken broth for vegetable broth, and honestly, you won’t notice a huge difference once that garlic and cheese get involved. It keeps the savory base without changing the overall comforting flavor profile of these Cheesy Garlic Scalloped Potatoes.
Storing and Reheating Your Cheesy Garlic Scalloped Potatoes
If you’re lucky enough to have leftovers—because these tend to disappear fast—storing them correctly is key to enjoying them again later. They keep really well! Just make sure they are completely cooled before sealing them up. Reheating is simple, but you might need a splash of milk to refresh the sauce texture.
When reheating your Cheesy Garlic Scalloped Potatoes, the key is gentle heat. If you blast them in the microwave, the sauce can separate, yielding a greasy top layer. Baking is always the best way to bring them back to life, making them taste almost as good as fresh.
Storage Table for Cheesy Garlic Scalloped Potatoes
| Storage Location | Duration | Reheating Method |
|---|---|---|
| Refrigerator | 3-4 Days | Covered with foil, reheat at 350 degrees F until hot throughout (about 20 minutes). |
| Freezer | Up to 2 Months | Thaw overnight in the fridge. Reheat covered at 350 degrees F, adding a splash of milk or cream if the sauce seems too stiff. |
If the sauce thickens too much when reheating your Cheesy Garlic Scalloped Potatoes straight from the fridge, just stir in a tablespoon of milk or broth while it warms up. It loosens everything right back up!
Frequently Asked Questions About Cheesy Garlic Scalloped Potatoes
Can I make this potato casserole ahead of time?
Oh, yes, you absolutely can! You can assemble the entire potato casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just remember that if you bake it straight from the cold fridge, you might need to add about 10 to 15 minutes to the initial covered baking time. I usually let it sit on the counter for 30 minutes before putting it in the oven to take the chill off.
What is the best potato type for this recipe?
I strongly recommend Yukon Gold potatoes, as noted in the recipe. They have a naturally creamy texture and a buttery flavor that complements the cheese sauce perfectly. Plus, they hold their shape just enough when sliced thinly, unlike starchy Russets which can turn overly mushy when baked this long in a sauce. For the best scalloped potatoes, stick to the Golds!
Sharing Your Cheesy Garlic Scalloped Potatoes Experience
I sure hope you get to make these soon! The kitchen smells incredible when these are baking. If you try out this recipe for Cheesy Garlic Scalloped Potatoes, please don’t be shy—leave me a comment below and tell me how they turned out for your family!
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Amazing 10 Cheesy Garlic Scalloped Potatoes
- Total Time: 85 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Cheesy Garlic Scalloped Potatoes deliver creamy, comforting layers of thinly sliced potatoes smothered in a rich, homemade cheese sauce. This side dish is simple to assemble and bakes to golden perfection, making it a crowd-pleasing favorite for any meal.
Ingredients
- 2.5-3 lbs yukon potatoes
- 1/4 cup butter
- 1 medium onion diced
- 8-10 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 tsp thyme
- 1 tsp salt
- 1 cup cheddar shredded
- 1 cup mozzarella shredded
- 3/4 cup parmesan grated
Instructions
- Scrub and clean potatoes, then thinly slice potatoes into 1/8 inch thin slices. Do not peel. Set potatoes aside.
- Pre-heat your oven to 350 degrees F.
- In a medium pot over medium heat, melt the butter. Add the diced onions and minced garlic. Sauté for 1-2 minutes until soft. Do not over-brown them.
- Stir in the flour to combine with the sautéed ingredients.
- Add the milk, chicken broth, thyme, and salt. Stir the mixture and bring it to a boil. Continue stirring and cook for a few minutes until the sauce thickens slightly.
- Turn off the heat. Stir in the shredded cheddar, shredded mozzarella, and grated parmesan. Mix until combined; the cheese does not need to melt completely.
- Grease a 9” x 13” casserole dish. Layer one-third of the potatoes into the dish. Spread one-third of the cheese sauce over the potatoes. Repeat this layering process twice more, ending with the final layer of cheese sauce. You will have three layers total.
- Cover the casserole dish with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 35-45 minutes.
- Cool the potatoes for 10 minutes before serving.
Notes
- Thinly sliced potatoes bake more evenly. Aim for 1/8 inch thickness.
- Using Yukon Gold potatoes provides a naturally creamy texture.
- You can substitute vegetable broth for chicken broth if preferred.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
