Cheesy Garlic Scalloped Potatoes – Great Grub, Delicious Treats

There’s something magical about the smell of garlic and cheese melting together in the oven. I still remember the very first time I made these Cheesy Garlic Scalloped Potatoes—it was on a chilly autumn evening when I wanted to serve something cozy and comforting alongside a roast chicken. I wanted to try something different from the usual mashed potatoes, and this dish completely exceeded my expectations. The bubbling cheese, the creamy sauce, the tender potato slices—it was everything I had hoped for and more. That evening, everyone went back for seconds, and I knew this recipe had to be a keeper. It’s now a beloved side dish in my kitchen, one I make often during holidays, Sunday dinners, or whenever I want to bring a little extra joy to the table.

What makes this recipe special is how simple yet satisfying it is. It uses ingredients I almost always have on hand, yet it delivers flavor like something you’d expect from a fancy restaurant. The garlic infuses the cream with warmth and depth, while the cheese brings a rich, gooey finish that makes each bite irresistible. The potatoes turn soft and tender in the oven, absorbing all that cheesy goodness. It’s comfort food at its best—rich, creamy, garlicky, and oh-so-satisfying.

Why You Will Love This Recipe:
This recipe is one you’ll want to keep on rotation. First, it’s incredibly easy to prepare and doesn’t require any complicated techniques. Second, it’s crowd-pleasing—whether I serve it to my family or guests, it always gets compliments. And third, it’s a dish that feels indulgent but is surprisingly affordable. It transforms simple pantry staples into a heartwarming meal or side dish that’s as fitting for a weeknight dinner as it is for a holiday spread.

Versatile:
One of my favorite things about Cheesy Garlic Scalloped Potatoes is how adaptable it is. You can add chopped cooked chicken for a complete meal, layer in some vegetables like spinach or mushrooms, or even sprinkle some herbs on top for a fresh twist. It pairs beautifully with just about any main dish, making it a true kitchen staple.

Affordable:
The ingredients are basic and budget-friendly—potatoes, garlic, butter, milk, cheese, and seasoning. There’s no need to spend much to enjoy something that feels rich and indulgent. And because it makes a large portion, it’s perfect for feeding a group or enjoying leftovers the next day.

Ingredients for the Recipe:
– 6 large russet potatoes, thinly sliced
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– ½ cup grated mozzarella cheese
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon onion powder
– ¼ teaspoon paprika
– 1 tablespoon chopped parsley (for garnish)

How to Prepare This Recipe 
Cheesy Garlic Scalloped Potatoes – Great Grub, Delicious Treats

Preparing Cheesy Garlic Scalloped Potatoes is simple and rewarding. This dish looks impressive but comes together without stress, making it a favorite of mine when I want something satisfying yet uncomplicated. From the moment you slice into the first layer and that creamy, cheesy aroma escapes, you’ll understand why it’s worth every step.

Step-by-Step Instructions for Preparation

1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). It’s important to let the oven heat fully before placing the dish inside so the potatoes cook evenly.

2. Prepare the Baking Dish:
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This prevents sticking and helps the bottom layer of potatoes cook evenly.

3. Slice the Potatoes:
Wash, peel, and slice the russet potatoes into ⅛-inch-thick rounds. Try to keep the slices uniform in thickness so they cook at the same rate. You can use a mandoline slicer for extra precision and speed.

4. Make the Garlic Cream Sauce:
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant but not browned. Sprinkle in the flour and whisk constantly to create a roux. Cook for another minute until it thickens slightly.

5. Add the Milk and Cream:
Gradually pour in the milk while whisking to prevent lumps. Then add the heavy cream. Continue whisking until the mixture thickens, which takes around 3–5 minutes.

6. Add Seasonings and Cheese:
Once the sauce thickens, add salt, pepper, onion powder, and paprika. Stir well to combine. Reduce the heat to low and mix in 1½ cups of cheddar cheese and all the mozzarella. Stir until the cheese is fully melted and the sauce is creamy and smooth.

7. Layer the Potatoes and Sauce:
Place a layer of sliced potatoes on the bottom of the prepared baking dish, slightly overlapping the slices. Pour a third of the cheese sauce over the potatoes and spread it out evenly. Repeat the layers two more times, finishing with the remaining sauce on top.

8. Add Topping and Bake:
Sprinkle the remaining ½ cup of cheddar cheese over the top layer. Cover the dish tightly with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 25–30 minutes, or until the top is golden brown and bubbly and the potatoes are fork-tender.

9. Let it Rest:
Once it’s out of the oven, allow the dish to rest for at least 10–15 minutes before serving. This helps the sauce set and makes it easier to slice and serve.

10. Garnish and Serve:
Sprinkle chopped parsley on top just before serving. It adds a pop of color and a fresh note that balances the richness of the dish.

Quick and Easy

Despite how luxurious it tastes, this recipe is surprisingly quick to put together. While the baking time is around an hour and fifteen minutes, the active prep time is under 30 minutes. If you prep the sauce and slice the potatoes while the oven heats, everything flows smoothly. You can even prepare the dish ahead of time and refrigerate it until you’re ready to bake.

Customizable

There are countless ways to adapt this recipe. Add cooked turkey bacon or chicken ham between the layers for a meatier version. You can also mix in sautéed onions, spinach, or thinly sliced mushrooms to bring in extra flavor and texture. Try switching out cheddar for a blend of cheeses like gouda or Monterey Jack for a different taste experience.

For a spicier variation, add a pinch of crushed red pepper flakes to the sauce. If you’re looking to reduce the richness, use half-and-half in place of the cream or opt for a light milk alternative. It’s easy to tailor this recipe to your preferences or what you have available in your pantry.

Popular with Many People

This dish never fails to impress. I’ve served it at family reunions, casual dinners, and holiday meals, and there’s never a spoonful left. Kids love the creamy texture and cheesy flavor, and adults appreciate its homemade charm and versatility. Whether it’s served as a side dish or the star of the meal, it always receives compliments.

Cheesy Garlic Scalloped Potatoes bring warmth and joy to the table, and once you try them, they’ll likely become a go-to recipe in your own kitchen too.

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FAQs 
Cheesy Garlic Scalloped Potatoes – Great Grub, Delicious Treats

Can I make this recipe ahead of time?
Yes, absolutely. You can assemble the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When you’re ready to cook, simply place it in the oven and extend the baking time by about 10–15 minutes to ensure it heats through.

What type of potatoes works best?
Russet potatoes are the best choice for scalloped potatoes because of their high starch content. They soften beautifully and absorb the cheesy garlic sauce well. Yukon gold potatoes are also a great alternative for a creamier texture.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through.

Can I freeze scalloped potatoes?
Yes, you can freeze them after baking. Let the dish cool completely, then wrap it well in foil or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.