why make this recipe
Cheesy Garlic Scalloped Potatoes are a delightful comfort food that everyone will love. This dish combines creamy, cheesy goodness with the rich flavor of garlic, making it a perfect side for any meal. Whether it’s a family gathering, a holiday dinner, or simply a weeknight treat, these scalloped potatoes will impress your guests and satisfy your taste buds. They are great for any occasion and are sure to become a favorite in your kitchen.
how to make Cheesy Garlic Scalloped Potatoes
Ingredients:
- 5 lbs Russet potatoes (sliced ¼" thick)
- 2 cups onions (chopped small)
- 6 cloves garlic (minced)
- ¼ cup butter (½ stick)
- ¼ cup flour
- 1 ½ cups vegetable broth
- 1 ½ cups heavy cream
- 1 Tbs salt
- 2 tsp pepper
- 2 tsp Slap Ya Mama® seasoning
- 8 oz sour cream
- 3 cups cheddar cheese (grated, divided)
- 1 cup pepper jack cheese (grated)
- 1 cup freshly grated Parmesan cheese
Directions:
- Preheat oven to 400°F and spray a 14 x 11½ x 2¼ baking dish with a non-stick spray. Set aside.
- Peel and thinly slice potatoes, approximately ¼" thick. Place in a large bowl until ready to use.
- In a large frying pan, melt butter over low flame, then add onions and garlic. Sauté for about 4-5 minutes.
- Sprinkle flour over onion mixture, stir, and cook for a couple of minutes.
- Gently pour the vegetable broth into the pan and stir. Add salt, pepper, seasoning, and heavy cream. Stir until thickened, remove from heat just prior to boiling, and then add 2 cups of cheddar cheese. Stir.
- Layer ⅓ of the potato slices in the baking dish, then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.
- Top with ⅓ of the Parmesan, ⅓ of pepper jack cheese, and ⅓ of cheddar cheese.
- Repeat layering 2 more times, ending with cheddar cheese.
- Cover with foil and place in the oven. Cook for 1½ – 2 hours.
- About 15 – 20 minutes prior to the potatoes being done, remove the foil to brown the cheese a bit.
- Remove from the oven, let sit for about 15 minutes, then enjoy.
how to serve Cheesy Garlic Scalloped Potatoes
Serve Cheesy Garlic Scalloped Potatoes warm, straight from the oven. This dish pairs wonderfully with roasted meats, grilled chicken, or a fresh green salad. You can also sprinkle some fresh herbs on top, such as parsley or chives, for an added touch of flavor and color.
how to store Cheesy Garlic Scalloped Potatoes
To store leftovers, let the scalloped potatoes cool completely. Then, cover them tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving again.
tips to make Cheesy Garlic Scalloped Potatoes
- For an even creamier texture, add more heavy cream or a little more cheese.
- Make sure to slice the potatoes evenly to ensure they cook through at the same time.
- Feel free to adjust the seasonings to your taste; if you like a little spice, add some red pepper flakes.
variation
You can customize this recipe by adding different types of cheese, such as Gruyère or Gouda, for a unique flavor. You can also incorporate vegetables like spinach or zucchini for added nutrition.
FAQs
-
Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes, but remember that different potatoes may have different cooking times. -
Can I make this dish ahead of time?
Absolutely! You can prepare the dish the day before, cover it, and refrigerate it. Just bake it when you’re ready to serve. -
How can I make this dish vegetarian?
This recipe is already vegetarian as long as you use vegetable broth. Just ensure all your ingredients are vegetarian-friendly.
Cheesy Garlic Scalloped Potatoes
Ingredients
Potato Layer
- 5 lbs Russet potatoes (sliced ¼" thick)
Sauce Mixture
- 2 cups onions (chopped small)
- 6 cloves garlic (minced)
- ¼ cup butter (½ stick)
- ¼ cup flour
- 1.5 cups vegetable broth
- 1.5 cups heavy cream
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons Slap Ya Mama® seasoning
Cheese Layer
- 8 oz sour cream
- 3 cups cheddar cheese (grated, divided) Divide into three portions for layering.
- 1 cup pepper jack cheese (grated)
- 1 cup freshly grated Parmesan cheese
Instructions
Preparation
- Preheat oven to 400°F (200°C) and spray a 14 x 11½ x 2¼ baking dish with a non-stick spray. Set aside.
- Peel and thinly slice potatoes, approximately ¼" thick. Place in a large bowl until ready to use.
- In a large frying pan, melt butter over low flame, then add onions and garlic. Sauté for about 4-5 minutes.
- Sprinkle flour over onion mixture, stir, and cook for a couple of minutes.
- Gently pour the vegetable broth into the pan and stir. Add salt, pepper, seasoning, and heavy cream. Stir until thickened, then remove from heat just prior to boiling.
- Add 2 cups of cheddar cheese into the mixture, stirring until combined.
Assembly
- Layer ⅓ of the potato slices in the baking dish, then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.
- Top with ⅓ of the Parmesan, ⅓ of pepper jack cheese, and ⅓ of cheddar cheese.
- Repeat layering 2 more times, ending with cheddar cheese.
Cooking
- Cover with foil and place in the oven. Cook for 1½ – 2 hours.
- About 15 – 20 minutes prior to the potatoes being done, remove the foil to brown the cheese.
- Remove from the oven, let sit for about 15 minutes, then enjoy.