I chase comfort on busy nights, and scalloped potatoes always say yes. This pan brings tender slices, a mellow garlic glow, and a cozy blanket of cheese. It is the kind of side that makes friends hover near the oven waiting for the first scoop. I call it my recipe scalloped potatoes because it keeps the rhythm simple and the flavor big. We build thin rounds, we pour warm cream, we tuck in butter and two cheeses. The top turns golden, the edges soften, the middle stays silky. If you search the best scalloped potatoes recipe you land here and smile. I learned to make this for small gatherings, then the pan grew, then the requests never stopped. This cheesy scalloped potatoes recipe plays nice with roast chicken, steaks, or a crisp salad. You want a potatoes recipe that behaves on a weeknight and shines on a holiday. You want scalloped potato recipes that do not ask for rare stuff. You want recipes for potatoes that let you taste the spuds first, then the garlic, then the cheese. We keep the steps tight, the words close, and the flavor warm.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cheesy Garlic Scalloped Potatoes Recipe
- 3) Ingredients for Cheesy Garlic Scalloped Potatoes
- 4) How to Make Cheesy Garlic Scalloped Potatoes
- 5) Tips for Making Cheesy Garlic Scalloped Potatoes
- 6) Making Cheesy Garlic Scalloped Potatoes Ahead of Time
- 7) Storing Leftover Cheesy Garlic Scalloped Potatoes
- 8) Try these potato sides next
- 9) Cheesy Garlic Scalloped Potatoes
- 10) Nutrition
1) Key Takeaways
Elena here from Elena Cooks at https://www.elenacooks.com and I bring a pan that wins family dinners. Thin potatoes rest under a gentle garlic cream and a cap of melted cheese. The bake looks rich yet it eats light enough to sit beside roast chicken or a bright salad. I wrote these notes so you cook with calm hands and a happy plate.
The method stays simple. Warm dairy. Build layers. Cover. Then uncover for a golden finish. A mandoline helps with even slices yet a steady knife works fine. The seasoning stays honest with salt pepper and thyme. The texture runs tender at the edges and silky at the center.
I tested this for weeknights and holidays. It scales well. It travels well. It reheats well. Call it creamy scalloped potatoes when you want to sound fancy at the table. Or just call it dinner. Either way the pan comes back empty which is the result we all want.
2) Easy Cheesy Garlic Scalloped Potatoes Recipe
I reach for scalloped potatoes when I need comfort fast and I say scalloped potatoes twice before I even preheat the oven. The name whispers calm and the scent seals the deal. We build a short path that saves time and keeps flavor high. No fuss. No stress.
We slice the spuds thin so the heat moves clean through each round. We make a smooth sauce with butter flour warm milk and cream. Garlic softens in the pot and shows up in each bite. Cheddar melts into the sauce and Parmesan adds a nutty finish. The pan goes in covered then comes out to brown. The result feels like easy scalloped potatoes with cheese even when the day felt long.
Friends stop by and the whole house smells like home. This dish sits next to steak salmon or roasted vegetables. It works for a quiet Tuesday and it shines for a big feast. I learned to trust this as my oven baked scalloped potatoes for crowd because the method stays steady and the taste never lets me down.
3) Ingredients for Cheesy Garlic Scalloped Potatoes
Russet potatoes I peel then slice into thin even rounds so the texture cooks soft without breaking apart. The starch holds the cream and keeps the stack neat. Yukon golds work too when you want a silkier bite.
Unsalted butter I start the roux with a gentle melt in a saucepan. The butter brings body and a quiet flavor that lets garlic and cheese speak up.
All purpose flour I whisk it into the butter to form a smooth base. This gives the sauce a light coat that clings to each slice without turning heavy.
Garlic I mince fresh cloves and let the heat relax their sharpness. The aroma fills the kitchen and sets the tone for a cozy meal of garlic scalloped potatoes.
Yellow onion optional Thin strands melt into the layers and add sweet depth. I use it when I want more savory notes. Skip it when you prefer a cleaner profile.
Whole milk and heavy cream I warm them before whisking so the sauce forms fast and smooth. Warm dairy blends better and gives a glossy finish that feels calm on the tongue.
Kosher salt and black pepper Simple seasoning keeps the flavor honest. I taste the sauce before layering then I adjust at the table if needed.
Thyme Fresh leaves or a small pinch of dried thyme adds a woodsy lift. The herb pairs well with potatoes and cheese without stealing the show.
Sharp cheddar I shred my own so it melts clean. It brings a bold savory note that kids and grown ups both love. It also browns into a golden crust that crackles a little.
Parmesan A sprinkle through the layers and a little on top gives a nutty edge and salty lift. It balances the sauce and adds those tiny golden spots we chase with a spoon.
Nonstick spray or soft butter I coat the baking dish so the first square lifts free with neat edges. No stuck corners. No torn layers. Just clean slices on the plate.
4) How to Make Cheesy Garlic Scalloped Potatoes
Step one Heat the oven to three hundred seventy five F and grease a nine by thirteen inch dish. Warm the milk and cream in a small pot until steam rises. This helps the sauce come together fast.
Step two Melt butter in a saucepan. Whisk in flour and cook for one minute to tame the raw taste. Stir in garlic until the scent turns gentle and sweet.
Step three Slowly whisk in the warm dairy. Add salt pepper and thyme. Simmer until the sauce coats a spoon. Taste and adjust. The texture should pour like paint not like paste.
Step four Layer a third of the potatoes in the dish. Add a light scattering of onion if you like. Spoon over the sauce. Sprinkle cheddar and a little Parmesan. Repeat two more times and finish with sauce and the remaining cheese.
Step five Cover with foil and bake for thirty five minutes. Remove the foil and bake until the top turns deep gold and the center feels tender when pierced. Let the pan rest for ten minutes before serving.
5) Tips for Making Cheesy Garlic Scalloped Potatoes
I slice with a mandoline when I want perfect rounds and even cooking. A steady knife works. Keep the slices thin so the layers cook through without a long wait. Cold dairy can split the sauce so I warm it first and whisk slow.
If the top browns too fast I tent the pan for a bit then remove the cover to finish. I shred cheese by hand so it melts clean. Pre shredded cheese can clump and the sauce may feel grainy. A tiny splash of cream at the end brings back a silky flow.
Supper plans change. This dish forgives you. Bake covered for the first stretch then hold and finish just before serving. Friends ask for creamy potatoes and this delivers without stress. It works as my potato casserole when I want one pan that feeds many.
6) Making Cheesy Garlic Scalloped Potatoes Ahead of Time
I prep in the morning when the day looks busy. I build the layers and bake covered until the potatoes soften. I cool the pan and stash it in the fridge. Later I add the final cheese and return it to the oven for the golden top.
This plan helps during holidays or big gatherings. The flavor holds and the texture stays kind. If the sauce tightens in the fridge I add a spoon of warm cream along the edges before reheating. The surface returns to a gentle shine.
For a small table I split the dish into two smaller pans. I bake one now and save one for tomorrow. That way garlic scalloped potatoes show up twice with only one round of prep. Quiet win.
7) Storing Leftover Cheesy Garlic Scalloped Potatoes
Leftovers live well. I cool the pan then move slices to airtight containers. The fridge keeps them fresh for three to four days. A microwave warms them fast and the oven brings back a crisp top. Both paths taste good.
For the freezer I wrap portions snug and label the date. Thaw in the fridge before reheating so the texture stays smooth. A spoon of milk mixed in during reheating wakes the sauce and softens the edges.
These slices pack in lunches next to a bright green salad. They also make a tidy breakfast under a fried egg. The dish stays friendly and the flavor keeps that calm creamy note that made you smile on day one.
8) Try these potato sides next
9) Cheesy Garlic Scalloped Potatoes
Scalloped Potatoes with Cheesy Garlic Layers by Elena
Ingredients
- 3 pounds russet potatoes peeled and sliced thin
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3 cloves garlic minced
- 1 medium yellow onion thinly sliced optional
- 2 cups whole milk or half and half warmed
- 1 cup heavy cream warmed
- 1 and 1 half teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1 half teaspoon dried
- 2 cups shredded sharp cheddar cheese
- 1 half cup grated parmesan cheese
- Nonstick spray or soft butter for the baking dish
Instructions
- Heat oven to 375 F. Grease a nine by thirteen inch baking dish.
- Warm milk and cream in a small pot until steam rises. Do not boil.
- Melt butter in a saucepan. Stir in flour and cook one minute. Add garlic and stir until fragrant.
- Slowly whisk in the warm dairy. Add salt, pepper, and thyme. Simmer until the sauce coats a spoon.
- Layer one third of the potatoes in the dish. Sprinkle a little onion if using. Pour a thin layer of sauce. Scatter cheddar and a bit of parmesan.
- Repeat two more times, finishing with sauce and the remaining cheeses on top.
- Cover the dish with foil. Bake 35 minutes, then uncover and bake 30 to 40 minutes more until the top turns deep gold and the potatoes feel tender when pierced.
- Rest 10 to 15 minutes. The sauce thickens as it cools. Scoop and serve.
10) Nutrition
One eighth of the pan offers an estimate of three hundred seventy calories with a gentle balance of carbs protein and fat. Sodium lands in a moderate range when you salt with a light hand. If you want a lighter plate use part skim milk and reduce cheddar a touch while keeping Parmesan for flavor. The meal still feels rich and the plate stays bright.
For a vegetarian table this fits well. For gluten free needs swap the flour with a one to one gluten free blend and whisk the sauce a little longer for a smooth coat. Serve with roasted broccoli or a crisp chopped salad for color and crunch.
Eat what feels right and enjoy the moment. Food tastes best when the table holds people you like. I hope this becomes your make ahead scalloped potatoes on busy weeks and your creamy showpiece on quiet weekends.
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