Cheesy Garlic Scalloped Potatoes Recipe

In our household, there are certain dishes that are just non-negotiable when it comes to comfort food, and Cheesy Garlic Scalloped Potatoes are right at the top of that list. Every time I make this dish, the kitchen fills with the most incredible aroma of creamy cheese, roasted garlic, and perfectly cooked potatoes. It’s a scent that instantly brings everyone to the table, eager to dig in. I remember the first time I made these scalloped potatoes; my family devoured them in minutes, leaving only a clean dish and requests for more. Since then, it has become a staple, especially during holidays and gatherings. What I love most about this recipe is its simplicity combined with its incredibly rich and satisfying flavor. It’s the kind of dish that feels both special and comforting, perfect for a cozy weeknight dinner or a show-stopping side for a festive meal. This isn’t just a recipe; it’s a warm hug on a plate, and I’m so excited to share my perfected version with you. Prepare to fall in love with the creamy, cheesy, garlicky goodness of these scalloped potatoes – your family will thank you!

Ingredients

To create these divinely decadent Cheesy Garlic Scalloped Potatoes, you’ll need a selection of fresh, high-quality ingredients. The quality of your ingredients directly impacts the final flavor, so opting for the best you can find will truly elevate this dish. Here’s a detailed list of what you’ll need:

• Potatoes: 3 pounds Yukon Gold or Russet potatoes. Yukon Golds are my personal favorite for scalloped potatoes due to their creamy texture and slightly sweet flavor, which holds up beautifully during baking and doesn’t become overly mushy. Russets also work well, offering a more robust, classic potato flavor, but be mindful they can sometimes be a bit drier, so ensure you have enough sauce.
• Heavy Cream: 2 cups. The richness of heavy cream is essential for achieving that luxuriously creamy sauce that coats each potato slice. Do not substitute with milk or half-and-half as they won’t provide the same level of thickness and richness.
• Whole Milk: 1 cup. While heavy cream is crucial, a bit of whole milk lightens the sauce just slightly while still contributing to the overall creamy texture. The combination of cream and milk creates the perfect balance.
• Garlic: 6 cloves, minced. Fresh garlic is non-negotiable for this recipe! The pungent aroma and flavor of freshly minced garlic, especially when roasted in the oven, are key to the deliciousness of these scalloped potatoes. Don’t be tempted to use garlic powder; fresh garlic makes a world of difference.
• Butter: 4 tablespoons, unsalted. Butter adds flavor and richness to the sauce. It also helps to sauté the garlic and create a flavorful base for the creamy sauce. Unsalted butter allows you to control the saltiness of the dish more precisely.
• All-Purpose Flour: 2 tablespoons. A small amount of all-purpose flour is used as a thickening agent to ensure the sauce is perfectly creamy and coats the potatoes beautifully. This creates a roux-like base without making the sauce too heavy.
• Shredded Cheese: 3 cups, a blend of Gruyere and sharp cheddar. The cheese is the star of the show in cheesy scalloped potatoes! Gruyere offers a nutty, slightly sweet, and complex flavor that melts beautifully. Sharp cheddar provides a robust, tangy counterpoint. This combination creates a depth of flavor that is truly irresistible. You can also experiment with other cheeses like Fontina, Monterey Jack, or even a touch of Parmesan for extra sharpness. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has better flavor as it doesn’t contain cellulose to prevent caking.
• Fresh Thyme: 2 teaspoons, chopped (or 1 teaspoon dried). Fresh thyme adds a lovely herbaceous note that complements the garlic and cheese perfectly. Its slightly earthy and lemony flavor enhances the overall aroma and taste. If using dried thyme, remember that dried herbs are generally more potent, so use half the amount.
• Nutmeg: 1/4 teaspoon, freshly grated. A pinch of freshly grated nutmeg adds a warm, subtle spice that elevates the creamy sauce. Freshly grated nutmeg is much more aromatic and flavorful than pre-ground nutmeg.
• Salt: To taste. Salt is crucial for enhancing all the flavors in the dish. Start with about 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so season judiciously.
• Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent, slightly spicy kick that balances the richness of the cheese and cream. Use a generous amount to taste.
• Optional Garnish: Fresh parsley, chopped. Fresh parsley adds a pop of color and a touch of freshness to the finished dish. It’s not essential for flavor but makes for a lovely presentation.

Instructions

Crafting these Cheesy Garlic Scalloped Potatoes is a rewarding process, and with these detailed instructions, you’ll be able to create a dish that’s sure to impress. Follow these steps carefully for the best results:

1. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). While the oven is preheating, lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and makes cleanup easier. Using a glass or ceramic baking dish works well for even heat distribution.
2. Prepare the Potatoes: Wash and peel the potatoes. Peeling is traditional for scalloped potatoes, but if you prefer, you can leave the skins on for added texture and nutrients – just ensure they are scrubbed clean. Once peeled, slice the potatoes thinly, about 1/8 inch thick. A mandoline slicer makes this task incredibly easy and ensures uniform thickness, which is crucial for even cooking. If you don’t have a mandoline, use a sharp knife and aim for consistent slices. As you slice the potatoes, place them in a bowl of cold water to prevent them from browning and to remove excess starch. This step is important for achieving the right texture in your scalloped potatoes – it prevents them from becoming gummy.
3. Sauté Garlic in Butter: In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with garlic flavor, creating a delicious base for the sauce.
4. Make the Cream Sauce: Sprinkle the all-purpose flour over the sautéed garlic and butter. Whisk constantly for about 1 minute to cook the flour and create a roux. This roux will thicken the sauce. Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Continue whisking until the sauce is smooth and begins to slightly thicken. This should take about 3-5 minutes. The sauce should be thick enough to lightly coat the back of a spoon.
5. Season the Sauce: Remove the saucepan from the heat. Stir in the chopped fresh thyme, freshly grated nutmeg, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Remember that the cheese will also add saltiness, so don’t over-salt at this stage. The seasoning at this stage is crucial for the final flavor of the dish, so take your time to get it just right.
6. Assemble the Scalloped Potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels. This step is important to remove excess water, which can make the sauce watery. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping them. Pour about one-third of the cream sauce evenly over the potatoes. Sprinkle about one-third of the shredded cheese mixture over the sauce. Repeat layers: potatoes, sauce, and cheese, ending with a final layer of potatoes and sauce. Top the final layer of sauce with the remaining shredded cheese. Layering ensures that each potato slice is coated in creamy, cheesy sauce and cooks evenly.
7. Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. Baking covered initially helps the potatoes cook through and become tender without the top browning too quickly. Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted, golden brown, and bubbly. The baking time can vary slightly depending on your oven and the thickness of your potato slices, so check for doneness by piercing a potato slice with a fork – it should be easily pierced with no resistance.
8. Rest Before Serving: Once baked, remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together. It also makes it easier to serve without the dish falling apart.
9. Garnish and Serve: If desired, garnish with freshly chopped parsley before serving. Serve hot and enjoy the creamy, cheesy, garlicky goodness of your homemade Cheesy Garlic Scalloped Potatoes!

Nutrition Facts

(Approximate, per serving)

• Servings: 8-10
• Calories per serving: Approximately 450-550 calories (This can vary based on cheese and cream amounts and specific ingredients used.)

Note: These are estimated values and can vary based on specific ingredients used, portion sizes, and preparation methods. For more accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Scalloped potatoes are a rich and indulgent dish, primarily providing carbohydrates from potatoes and fats from cream and cheese. They also offer some protein and calcium.

Preparation Time

• Prep Time: 30 minutes (includes peeling, slicing potatoes, mincing garlic, and making sauce)
• Cook Time: 65-75 minutes (45 minutes covered, 20-30 minutes uncovered)
• Total Time: Approximately 1 hour 35 minutes to 1 hour 45 minutes

How to Serve

Cheesy Garlic Scalloped Potatoes are incredibly versatile and can be served in numerous ways. Here are some delicious serving suggestions:

• As a Classic Side Dish:
  • Holiday Dinners: A must-have side for Thanksgiving, Christmas, Easter, or any special holiday feast. They pair beautifully with roasted turkey, ham, or prime rib.
  • Sunday Suppers: Perfect alongside roasted chicken, pot roast, or grilled steak for a comforting Sunday dinner.
  • Weeknight Meals: Elevate a simple weeknight meal by serving them with baked chicken breasts, pork chops, or grilled salmon.
• As a Vegetarian Main Course (or part of):
  • Vegetarian Entrée: Serve a generous portion as a rich and satisfying vegetarian main course, especially when paired with a fresh green salad or roasted vegetables.
  • Vegetarian Feast: Include as part of a larger vegetarian spread with other sides like roasted asparagus, sautéed spinach, and crusty bread.
• Pairings with Protein:
  • Beef: Steak, roast beef, beef tenderloin, brisket. The creamy potatoes complement the richness of beef perfectly.
  • Poultry: Roasted chicken, turkey, duck, Cornish hens. Scalloped potatoes are a classic pairing with poultry.
  • Pork: Pork chops, roasted pork loin, ham. The garlic and cheese flavors work wonderfully with pork.
  • Seafood: Baked salmon, grilled cod, pan-seared scallops (for a luxurious pairing).
• Accompaniments:
  • Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a nice contrast to the richness of the potatoes.
  • Roasted Vegetables: Roasted broccoli, asparagus, green beans, or Brussels sprouts add color, nutrients, and textural variety to the meal.
  • Crusty Bread: Serve with crusty bread for soaking up any leftover creamy sauce – absolutely delicious!

Additional Tips for Perfect Scalloped Potatoes

To ensure your Cheesy Garlic Scalloped Potatoes are absolutely perfect every time, consider these helpful tips:

1. Potato Selection Matters: Choose the right type of potato. Yukon Golds are ideal for their creamy texture and slightly sweet flavor that holds up well during baking. Russets are also acceptable but can be drier. Avoid waxy potatoes like red potatoes, as they don’t absorb the sauce as well and can remain firm.
2. Uniform Potato Slices: Slice the potatoes as uniformly as possible, about 1/8 inch thick. This ensures even cooking. A mandoline slicer is a great tool for this, but a sharp knife and steady hand will also work. Consistent thickness is key to preventing some slices from being undercooked while others are mushy.
3. Don’t Skip the Cold Water Soak: Soaking the potato slices in cold water is crucial. It removes excess starch, preventing the potatoes from becoming gummy and also helps prevent browning. Change the water a few times until it runs clear.
4. Freshly Grated Cheese is Best: While pre-shredded cheese is convenient, freshly grated cheese melts much smoother and has a superior flavor. Pre-shredded cheese often contains cellulose to prevent caking, which can affect melting. Grate your cheese just before using for the best results.
5. Adjust Cheese and Garlic to Taste: Feel free to adjust the amount of cheese and garlic to your preference. If you love a stronger garlic flavor, add an extra clove or two. For a cheesier dish, increase the cheese by another half cup. Experiment to find your perfect balance! You can also try different cheese combinations to explore various flavor profiles.

Frequently Asked Questions (FAQ)

Here are some common questions people ask when making Cheesy Garlic Scalloped Potatoes:

Q1: Can I make scalloped potatoes ahead of time?
A: Yes, you can prepare the scalloped potatoes up to the point of baking, assemble them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for about 30 minutes before placing them in the preheated oven. You might need to add a little extra baking time as they will be starting from cold.

Q2: Can I use milk instead of heavy cream?
A: While you can use all milk or a combination of milk and half-and-half, the result will be less rich and creamy. Heavy cream is essential for achieving that signature creamy sauce. If you must substitute, use whole milk and consider adding a tablespoon of butter to the sauce for extra richness.

Q3: What kind of cheese is best for scalloped potatoes?
A: A blend of Gruyere and sharp cheddar is excellent for flavor and melting. Gruyere provides a nutty, complex flavor, and sharp cheddar adds tanginess. Other good options include Fontina, Monterey Jack, and a touch of Parmesan. Experiment with your favorite cheeses to find your preferred blend!

Q4: How do I prevent the potatoes from browning on top too quickly?
A: Covering the baking dish with aluminum foil for the first 45 minutes of baking is crucial to prevent over-browning. Remove the foil for the last 20-30 minutes to allow the cheese to melt and become golden brown. If you notice the top browning too quickly even without foil, you can loosely tent it with foil for the remaining baking time.

Q5: How do I reheat leftover scalloped potatoes?
A: Leftover scalloped potatoes can be reheated in the oven or microwave. For best results, reheat in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. Cover with foil to prevent drying out. You can also microwave individual portions, but the texture might be slightly softer. Add a splash of milk or cream when reheating to restore some moisture if needed.

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