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Cheesy Garlic Scalloped Potatoes

Cheesy Garlic Scalloped Potatoes are a creamy, comforting side dish perfect for any meal. This dish features layers of thinly sliced potatoes smothered in a rich garlic cheese sauce, baked until bubbly and golden brown.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 sharp knife
  • 1 cutting board
  • 1 mixing bowl
  • 1 whisk
  • 1 grater
  • 1 aluminum foil
  • 1 oven mitts
  • 1 ladle or spoon

Ingredients
  

  • 6 medium-sized russet potatoes About 2 lbs, thinly sliced.
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 cloves garlic Minced.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme leaves Optional for garnish.

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Grease the 9x13 inch baking dish with a little butter or cooking spray to prevent sticking.
  • In a large mixing bowl, combine the heavy cream, whole milk, minced garlic, flour, salt, and ground black pepper. Whisk until well combined.
  • Layer half of the sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the creamy mixture over the potatoes, ensuring they are well coated.
  • Sprinkle half of the cheddar cheese over the layers, followed by half of the Parmesan cheese.
  • Repeat the layers with the remaining potato slices, creamy mixture, and top with the remaining cheddar and Parmesan cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  • After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • Once finished, remove from the oven and allow to cool for a few minutes before serving. Garnish with fresh thyme leaves if desired.

Notes

For an extra flavor punch, consider adding cooked bacon bits or sautéed onions between the layers.
You can use other cheese varieties such as Gruyère or mozzarella to experiment with different flavors.
Make sure to slice the potatoes thinly for even cooking; a mandoline slicer works well for this.