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Cheesy Garlic Scalloped Potatoes
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Cheesy Garlic Scalloped Potatoes

This rich and creamy potato casserole is the ultimate comfort food side dish. Made with layers of tender Yukon gold potatoes and a luscious garlic cheese sauce, these Cheesy Garlic Scalloped Potatoes are perfect for holiday feasts, potlucks, or cozy family dinners. The top bakes up golden and bubbling, delivering cheesy goodness in every bite.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: American
Keyword: baked potato casserole, cheesy potatoes, creamy scalloped potatoes, garlic scalloped potatoes, holiday side dish
Servings: 12
Calories: 239kcal

Ingredients

  • 2.5 –3 lbs Yukon gold potatoes thinly sliced (about 1/8 inch thick; no need to peel)
  • 1/4 cup butter
  • 1 medium onion diced
  • 8 –10 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 3/4 cup Parmesan cheese grated

Instructions

Preheat the oven to 350°F.

  • Wash and thinly slice the potatoes to about 1/8 inch thick using a mandoline or sharp knife. Set aside.
  • In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic; sauté for 1–2 minutes until softened but not browned.

Stir in the flour to form a roux and cook for 1 minute.

  • Gradually whisk in the milk, chicken broth, thyme, and salt. Stir continuously and bring to a gentle boil. Simmer for a few minutes until the sauce thickens slightly.
  • Turn off the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until mostly melted and well combined.

Lightly grease a 9" x 13" casserole dish.

  • Layer 1/3 of the sliced potatoes in the dish, followed by 1/3 of the cheese sauce. Repeat the layers two more times, finishing with the remaining sauce on top.

Cover the dish with aluminum foil and bake for 30 minutes.

  • Remove the foil and bake for an additional 35–45 minutes, or until the top is golden and the potatoes are fork-tender.
  • Let cool for 10 minutes before serving to allow the sauce to set.

Notes

Slice potatoes evenly and thinly (around 1/8 inch) for even cooking and ideal texture.
Make sure all potato slices are coated in the cheese sauce to avoid undercooked spots.
For a crispier, golden top, broil for 2–3 minutes at the end of baking.