Cheesy garlic scalloped potatoes are kinda like the perfect comfort food. It’s simple yet feels fancy, with layers of thinly sliced potatoes soaked in garlic and melted cheese. When it comes out of the oven it’s bubbly, gooey, and smells amazing. People have been making this dish for years at family dinners or on special occasions.
What makes these potatoes different from plain scalloped ones is the garlic punch and the mix of cheeses. The garlic gives it a nice savory kick, and cheeses like sharp cheddar or Parmesan add different flavors that melt together. You can even mix in other cheeses if you want to experiment, which is fun when you’re trying to impress friends or just want something new.
In this article we’ll dig into where scalloped potatoes first came from, list the must-have ingredients for cheesy garlic scalloped potatoes, share an easy recipe, and give tips on how to serve it, store leftovers, and more. Whether you’ve made this before or it’s your first time, you’ll get all the info you need to nail it.
The History of Scalloped Potatoes
Scalloped potatoes actually started in France, where they call it “gratin.” Back in the 1700s cooks began layering paper-thin potatoes with creamy sauces in a shallow dish and baking it till it got a golden crust. From there, the idea spread across Europe. In Ireland they made a potato casserole, in Italy they have gattò di patate, and every country added its own twist depending on what ingredients they had.
When scalloped potatoes reached America, especially the Midwest, people fell in love with it. It was easy to make, filling, and perfect for big family meals. Later someone decided to add cheese and garlic, and thats when it really took off. The cheese made it richer and the garlic gave it depth, turning a simple side into the star of the meal.
The Ingredients of Perfect Cheesy Garlic Scalloped Potatoes
For the best cheesy garlic scalloped potatoes you need good spuds and good cheese. Yukon Gold potatoes are awesome because they’re starchy and creamy. You can also use Russets if you want. For cheese, sharp cheddar is a classic choice and Parmesan brings a salty, umami flavor. Feel free to mix in other cheeses like Gruyère or Monterrey Jack.
You defenitely need garlic too—it adds that savory punch that goes so well with the cheese. And for the sauce, heavy cream or half-and-half works great. If you want to lighten it up you can use low-fat milk or a plant-based cream substitute, but just remember the texture might change a bit.
You can also throw in fresh herbs like thyme or rosemary, or spices like black pepper. Some people like to add breadcrumbs on top for a crunchy finish. If someone in your family is dairy-free, almond milk or cashew cream can work, and gluten-free breadcrumbs keep it safe for anyone with a gluten allergy.
3. Equipment Needed
Here’s the stuff you’ll want to have on hand to make your life easier:
- Baking Dish: A 9x13 inch dish is perfect for layering the potatoes and cheese.
- Knife and Cutting Board: So you can slice the potatoes nice and even.
- Grater: For shredding cheese, so it melts fast and even.
- Mixing Bowl: Handy if you wanna mix cheese, garlic, and spices first.
4. Detailed Recipe for Cheesy Garlic Scalloped Potatoes
4.1 Ingredients
- 4 large Yukon Gold potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 2 cups heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
4.2 Directions
- Preheat the oven to 375°F (190°C).
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Layer potatoes in the dish, sprinkle with salt, pepper, and minced garlic.
- Top potatoes with a layer of shredded cheddar.
- Pour some heavy cream over the layers.
- Repeat layers until you’ve used all potatoes and cheese, finishing with cheese on top.
- Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes or until golden and bubbly.
- Let the dish rest for about 10 minutes before serving.
4.3 Tips & Variations
- Try different cheeses like Gruyère or Comté for a fancy twist.
- Add proteins like cooked bacon, ham, or shredded chicken to make it heartier.
- Swap in low-fat cream or milk if you want it lighter.
- Check doneness with a fork—the potatoes should be tender.
5. Serving Suggestions
5.1 Best Pairings
Cheesy garlic scalloped potatoes go well with lots of mains. Here’s a few ideas:
- Roast Chicken: The creamy potatoes pair nicely with juicy chicken.
- Beef: Roast, steak or tenderloin are all solid matches.
- Vegetarian: Serve with grilled veggies or a lentil dish.
5.2 Presentation Ideas
Sprinkle chopped fresh herbs or extra cheese on top before serving. Cut into big squares or scoops so each plate gets plenty of cheesy layers. A nice spatula helps get it out clean.
6. Common Mistakes When Making Scalloped Potatoes
6.1 Potato Variety
Picking the right potatoes is super important. Stick with starchy kinds like Yukon Gold or Russets. Waxy ones like red potatoes might get soggy and not split into those creamy layers.
6.2 Cooking Time
If you don’t cook them long enough the potatoes stay hard. Always test with a fork, it should slide through easily. If the top browns too fast, cover with foil so it doesn’t burn while the insides finish cooking.
6.3 Too Much Liquid
Adding too much cream or milk can make your dish soupy. Just use enough to coat the potatoes, not drown them. That way it stays nice and creamy without turning runny.
7. Storing and Reheating Leftovers
7.1 Proper Storage Techniques
Let the dish cool down first, then move leftovers to an airtight container. You can keep it in the fridge for 3-4 days or freeze it for up to 3 months.
7.2 Reheating Methods
The oven is best to keep that texture. Heat at 350°F (175°C) covered for 20-25 minutes. You can use a microwave if you’re in a hurry but it might get a bit soggy.
8. FAQs
8.1 What type of potatoes are best for scalloped potatoes?
Starchy potatoes like Yukon Gold or Russets are best because they bake up creamy.
8.2 Can you make cheesy garlic scalloped potatoes ahead of time?
Yeah, you can assemble it, cover and refrigerate up to 24 hours before baking. Just add a bit more time since it’s cold.
8.3 Can scalloped potatoes be frozen?
For sure. Bake first, cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
8.4 How do I make scalloped potatoes without cream?
You can swap cream with low-fat milk, almond milk, or veggie broth. Just keep enough liquid so it bakes into those layers.
Cheesy Garlic Scalloped Potatoes
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- 1 whisk
- 1 sharp knife or mandoline
- 1 large baking dish
- 1 spatula
- 1 aluminum foil
Ingredients
- 2 lbs russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease the large baking dish with butter to prevent sticking.
- In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, dried thyme, and paprika. Cook until the mixture is just heated through, stirring occasionally.
- In a large mixing bowl, combine the sliced potatoes with half of the cheddar and mozzarella cheeses.
- Layer half of the potato mixture into the greased baking dish. Pour half of the cream mixture evenly over the potatoes.
- Repeat the layers with the remaining potatoes and cream, finishing with the last of the cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the dish cool for about 5 minutes before serving. Garnish with chopped parsley, if desired.
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