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Cheesy Garlic Scalloped Potatoes

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Indulge in the ultimate comfort food with this Cheesy Garlic Scalloped Potatoes recipe. Layers of tender Russet potatoes are smothered in a creamy, garlicky cheese sauce, featuring cheddar, pepper jack, and Parmesan cheeses for a rich, savory flavor. Enhanced with onions, garlic, and the perfect blend of seasonings, this dish bakes to golden perfection with a bubbling, crusty top. Whether served as a side dish for a festive holiday feast or a hearty accompaniment to a weeknight dinner, these scalloped potatoes are guaranteed to impress and satisfy.

Ingredients

Scale
  • 5 lbs Russet potatoes, sliced ⅛” thick
  • 2 cups onions, chopped small
  • 6 cloves garlic, minced
  • ¼ cup butter (½ stick)
  • ¼ cup flour
  • 1 ½ cups vegetable broth
  • 1 ½ cups heavy cream
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 teaspoons Slap Ya Mama® seasoning
  • 8 oz sour cream
  • 3 cups cheddar cheese, grated, divided
  • 1 cup pepper jack cheese, grated
  • 1 cup freshly grated Parmesan cheese

Instructions

1.      Preheat the oven to 400°F. Spray a 14 x 11½ x 2¼ baking dish with non-stick spray and set aside.

2.      Peel and thinly slice the potatoes, approximately ⅛” thick, and place them in a large bowl until ready to use.

3.      In a large frying pan, melt the butter over low heat. Add the onions and garlic and sauté for about 4-5 minutes until fragrant.

4.      Sprinkle the flour over the onion mixture, stir, and cook for a couple of minutes.

5.      Gradually pour in the vegetable broth while stirring. Add salt, pepper, Slap Ya Mama® seasoning, and heavy cream. Stir until the mixture thickens, then remove from heat just before it boils. Stir in 2 cups of cheddar cheese until melted.

6.      Layer ⅓ of the potato slices in the prepared baking dish. Spread ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.

7.      Sprinkle ⅓ of the Parmesan cheese, ⅓ of the pepper jack cheese, and ⅓ of the remaining cheddar cheese over the layer.

8.      Repeat the layering process two more times, finishing with a layer of cheddar cheese on top.

9.      Cover the dish with foil and bake in the preheated oven for 1½ to 2 hours.

10.  About 15-20 minutes before the potatoes are done, remove the foil to allow the cheese on top to brown.

11.  Remove from the oven and let the dish sit for about 15 minutes before serving. Enjoy!

Notes

 

  • Preparation Tips:
    • Use a mandoline slicer to achieve evenly sliced potatoes for consistent cooking.
    • Submerge sliced potatoes in cold water to prevent browning if prepping in advance.
  • Cheese Selection:
    • Freshly grate all cheeses for a smoother sauce and better melt.
    • Experiment with other cheeses like Gruyère or mozzarella for different flavor profiles.
  • Customizations:
    • Add cooked bacon, ham, or sautéed vegetables like mushrooms for a personalized touch.
    • Make it gluten-free by substituting the flour with cornstarch or gluten-free all-purpose flour.
  • Baking Tips:
    • Cover with foil initially to steam the potatoes, then uncover to achieve a golden, bubbly crust.
    • Allow the dish to rest for 15 minutes after baking to set the layers and make serving easier.
  • Storage and Reheating:
    • Store leftovers in an airtight container in the refrigerator for up to three days.
    • Reheat in the oven at 350°F, covered with foil, until warmed through to retain moisture.

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