Print

Cheesy Garlic Scalloped Potatoes

Cheesy Garlic Scalloped Potatoes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Garlic Scalloped Potatoes are the ultimate comfort food, perfect for any occasion, whether it’s a festive holiday dinner or a cozy weeknight meal. This delectable dish features tender Yukon gold potatoes layered in a luscious garlic-infused cheese sauce made with cheddar, mozzarella, and Parmesan. Baked to perfection until bubbling and golden brown, these scalloped potatoes are creamy, rich, and sure to impress your family and friends. With easy preparation steps, even novice cooks can create this mouthwatering side dish that is both satisfying and versatile. Enjoy it alongside your favorite proteins or even as a stand-alone dish for a warm, inviting dining experience.

Ingredients

Scale
  • 2.5–3 lbs Yukon gold potatoes
  • 1/4 cup butter
  • 1 medium onion
  • 8–10 cloves garlic
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • 3/4 cup Parmesan cheese

Instructions

  1. Preheat your oven to 350°F.
  2. Scrub and thinly slice the Yukon gold potatoes (about 1/8 inch) using a mandoline slicer or sharp knife.
  3. In a medium saucepan over medium heat, melt the butter. Add diced onion and minced garlic; sauté until softened.
  4. Stir in flour to create a roux, then gradually add milk and chicken broth while continuously stirring until slightly thickened.
  5. Remove from heat and mix in cheddar, mozzarella, and Parmesan cheeses until well combined.
  6. Grease a casserole dish and layer one-third of the sliced potatoes followed by one-third of the cheese sauce; repeat twice more.
  7. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 35-45 minutes until golden brown and fork-tender.
  8. Allow cooling for about 10 minutes before serving.

Nutrition

Find it online: https://recipemoments.com/cheesy-garlic-scalloped-potatoes/