Cheesy Garlic Scalloped Potatoes You Must Try

Some of my fondest childhood memories revolve around Sunday dinners at my grandparents' house. The moment I'd walk through the door, the aroma of bubbling cheese and roasted garlic would hit me—Grandma always had her famous scalloped potatoes baking away in the oven. That first creamy, garlicky bite became my definition of comfort food, and after years of trying (and sometimes failing!) to recreate her magic, I've finally perfected my version.

These Cheesy Garlic Scalloped Potatoes represent twenty years of recipe testing and tweaking. They're everything a perfect potato dish should be—rich without being heavy, garlic-forward but balanced, and impossibly creamy between those tender layers. Whether it's a holiday feast or just craving some serious comfort, this recipe has become my most requested side dish. Friends swear they can detect the "secret" three-cheese blend (okay, I'll share it with you!), and that perfect hit of Cajun seasoning makes these potatoes anything but ordinary.

Why You’ll Love These Cheesy Garlic Scalloped Potatoes

Trust me, once you try this version, you’ll never go back to basic scalloped potatoes. Here’s why:

• The creamy sauce clings to every single potato slice—no dry spots here!
• Garlic lovers rejoice! Six cloves (yes, six!) mellow perfectly as they bake, balancing the three-cheese blend.
• It’s my go-to for potlucks—the dish always comes home empty (along with recipe requests).
• Swap in your favorite cheeses or add crispy bacon between layers if you’re feeling fancy.

Seriously, these Cheesy Garlic Scalloped Potatoes turn humble ingredients into something extraordinary. Just warning: you might get addicted!

Ingredients for Cheesy Garlic Scalloped Potatoes

• 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 Tbs salt
• 2 teaspoon pepper
• 2 teaspoon 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

Ingredient Notes & Substitutions

That Slap Ya Mama® seasoning? It's my favorite Cajun kick—but any Cajun blend works. Heavy cream makes the sauce luxuriously thick (half-and-half works in a pinch, though it'll be less rich). And please, please grate your own cheeses! Pre-shredded bags contain anti-caking agents that make the sauce grainy. The three-cheese combo here melts into pure gold—sharp cheddar for tang, pepper jack for heat, and Parmesan for that umami depth.

How to Make Cheesy Garlic Scalloped Potatoes

Okay, let's get to the good stuff—making these heavenly Cheesy Garlic Scalloped Potatoes! I've burned more roux than I care to admit over the years, so follow these steps closely for foolproof results every time.

1. Preheat your oven to 350°F and grab your favorite 9x13 baking dish—give it a quick grease so nothing sticks. Trust me, you'll thank me later when serving time comes.
2. Layer those potatoes like you mean it! I alternate potato slices with onions and garlic, sprinkling each layer lightly with salt. The ⅛" slices are crucial—too thick and they won't cook through, too thin and they'll turn to mush. My mandoline slicer is my secret weapon here.
3. The roux is where the magic starts. Melt that butter in a saucepan over medium heat, then whisk in the flour. You're looking for a pale golden color—about 2 minutes of constant stirring. Too dark and it'll taste burnt, too light and your sauce won't thicken properly.
4. Whisk in the liquids slowly. Pour the vegetable broth and heavy cream in gradually, stirring constantly until it thickens enough to coat the back of a spoon. This takes about 5-7 minutes, and yes, your arm will get tired—but it's worth it!
5. Time for flavor! Stir in the salt, pepper, Slap Ya Mama® seasoning, and sour cream. The sour cream adds this incredible tang that balances all that richness perfectly. Then, slowly mix in 2 cups of the cheddar, all the pepper jack, and Parmesan until you've got the smoothest, cheesiest sauce imaginable.
6. Drown those potatoes! Pour your glorious cheese sauce over the layered potatoes, making sure every nook gets covered. Use a spatula to gently press down so the sauce seeps between layers. Top with remaining cheddar—this creates that gorgeous golden crust we all love.
7. Baking is a test of patience. Pop it in the oven for 60-75 minutes. Start checking at 60 minutes—the potatoes should be fork-tender, and the top should be bubbly with golden-brown spots. If the top's browning too fast, just lay a piece of foil loosely over the top.
8. Restraint is key! I know it's tempting to dive right in, but let it sit for 10 minutes before serving. This lets the sauce thicken up perfectly so you get clean slices instead of cheesy soup (been there, done that).

Pro Tips for Perfect Cheesy Garlic Scalloped Potatoes

• Slice potatoes uniformly—I aim for the thickness of two quarters stacked.
• Let the dish rest 10 full minutes before cutting—your patience will be rewarded!
• Tent with foil if the top browns too quickly while baking.

Serving Suggestions for Cheesy Garlic Scalloped Potatoes

These Cheesy Garlic Scalloped Potatoes are the ultimate team player at any meal! I love pairing them with simple roasted chicken—the crispy skin and creamy potatoes are a match made in comfort food heaven. For holidays, they're magical alongside glazed ham or juicy prime rib. If you're going lighter, balance the richness with a bright arugula salad dressed in lemon vinaigrette. Honestly, they're so good I’ve been known to eat leftovers straight from the fridge with a fork—no judgment!

Storage & Reheating

Leftovers? Ha! Just kidding—though these Cheesy Garlic Scalloped Potatoes rarely last long in my house. Store them airtight in the fridge for 3-4 days. When reheating, splash a tablespoon of cream over the top and warm at 325°F until bubbly again—it brings back that fresh-from-the-oven creaminess perfectly. Microwave works in a pinch, but the oven’s magic for texture!

Cheesy Garlic Scalloped Potatoes FAQs

After making these Cheesy Garlic Scalloped Potatoes for years (and fielding countless questions from friends), here are the answers to the stuff everyone wants to know:

Can I make Cheesy Garlic Scalloped Potatoes ahead?
Absolutely! Assemble everything up to baking the day before—just cover tightly and refrigerate. Add 10-15 extra minutes to the baking time since it'll be cold from the fridge. The sauce might look separated at first, but it'll come together beautifully in the oven.

Can I freeze Cheesy Garlic Scalloped Potatoes?
Honestly? I don't recommend it. Dairy-based dishes like this tend to get grainy after freezing. The potatoes also turn mealy when thawed. If you must freeze, underbake slightly and expect some texture changes—it'll still taste good, just not as perfect as fresh.

How thin should the potatoes be sliced?
⅛-inch is the sweet spot—about the thickness of two quarters stacked. This ensures they cook through evenly while still holding their shape. Too thick and you'll have crunchy spots; too thin and they'll disappear into mush (learned that the hard way!).

What can I substitute for heavy cream?
Half-and-half works in a pinch—the sauce will be slightly less rich but still delicious. For a real emergency substitution, whole milk mixed with a tablespoon of melted butter per cup can work, though the texture won't be quite as luxurious as the original Cheesy Garlic Scalloped Potatoes.

Nutritional Information

Now, let's be real—these Cheesy Garlic Scalloped Potatoes are pure comfort food, not health food! But if you're curious about the numbers (or just want to plan your post-dinner walk), here's the scoop. Keep in mind these are estimates—your exact values will vary depending on cheese brands, potato sizes, and whether you sneak an extra handful of cheddar like I sometimes do!

• Per serving (about 1 cup): 450 calories
• 28g fat (16g saturated)
• 40g carbohydrates
• 4g fiber
• 15g protein
• 800mg sodium

My grandma used to say "Good food feeds the soul first," and I stand by that—especially when there's this much melty cheese involved! For a lighter version, you could try reduced-fat cheeses and half-and-half, but honestly? Some dishes are worth the splurge.

Did You Make This Recipe?

Oh, I'd love to hear how your Cheesy Garlic Scalloped Potatoes turned out! Did you stick with my three-cheese combo or add your own twist? Snap a photo of that golden, bubbly goodness and tag me on Instagram—I genuinely geek out over seeing your versions of this family favorite. Leave a comment below too! Was the garlic level perfect for you? Any pro tips you discovered while making it? Your feedback helps me (and fellow potato lovers) improve the recipe even more. And if you're feeling generous, a star rating helps others find this cheesy treasure. Now go enjoy those potatoes—you've earned it!

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