Description
Cheesy Garlic Scalloped Potatoes is a comforting American side dish featuring thinly sliced russet or Yukon Gold potatoes baked in a creamy garlic cheese sauce made with sharp cheddar, mozzarella, and Parmesan cheeses. Perfectly seasoned with garlic, paprika, salt, and pepper, this dish offers a rich and flavorful accompaniment to any meal, especially during holidays or special gatherings.
Ingredients
Scale
Potatoes
- 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Cheeses
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Arrange potatoes: Evenly layer the thinly sliced potatoes in the prepared baking dish, creating a uniform base for the sauce.
- Sauté garlic: In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant but not browned, to release its flavor.
- Make roux: Stir in the flour and continue cooking for another minute while whisking constantly to form a smooth roux that will thicken the sauce.
- Add liquids: Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and starts to slightly thicken, about 3 to 5 minutes.
- Season sauce: Add salt, black pepper, and paprika to the sauce, adjusting seasoning to taste.
- Add cheeses: Remove the sauce from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and the mixture is smooth and creamy.
- Combine potatoes and sauce: Pour the cheese sauce evenly over the layered potatoes, gently pressing the potatoes down to ensure they are well covered.
- Add Parmesan topping: Sprinkle the grated Parmesan cheese evenly over the top of the dish to create a flavorful crust after baking.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook and absorb the flavors.
- Bake uncovered: Remove the foil and bake for an additional 25 to 30 minutes or until the potatoes are tender, the sauce is bubbly, and the top is golden brown.
- Rest and garnish: Let the scalloped potatoes rest for 10 minutes after baking to thicken slightly, then garnish with chopped fresh parsley before serving.
Notes
- For extra richness, substitute half-and-half for the whole milk in the sauce.
- Thinly slicing the potatoes ensures even cooking and tenderness throughout.
- This dish can be prepared a day ahead; refrigerate before baking and add 10 to 15 minutes to the baking time when ready to cook.
