Cheesy Garlic Scalloped Potatoes
Cheesy Garlic Scalloped Potatoes are a deliciously creamy side dish that is perfect for any occasion. Layered thinly sliced potatoes are baked in a rich garlic-infused cheese sauce, making them indulgent and comforting. This dish is ideal for family gatherings or potlucks.
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.
Notes
You can use different types of cheese for a unique flavor. For added texture, consider topping with breadcrumbs before the final baking phase. This dish can be made ahead of time and reheated, although it is best served freshly baked.