Scalloped potatoes are so good and these cheesy garlic scalloped potatoes are even better. Loaded with three different types of cheese, garlic and sour cream, these are definitely some tasty taters! Totally scrumptious. A delicious potato casserole that’s incredibly satisfying and filling.
A great side dish, and with the holidays fast approaching, these cheesy garlic scalloped potatoes are perfect to serve with Thanksgiving dinner, Christmas dinner or with any dinner for that matter. Totally homemade from scratch, these creamy, cheesy potatoes are comfort food at it’s best.
Full of delicious cheesy flavor, and with the crispy crunchy cheese topping, these cheesy garlic scalloped potatoes taste incredible. Even the pickiest eaters will enjoy these. Totally my go-to recipe for scalloped potatoes.
Imagine sinking your teeth into these soft, creamy, scalloped potatoes. Yum, yum! These scalloped potatoes are loaded with creamy, tender potatoes, 3 different cheeses and a cheese sauce that is absolutely scrumptious.
Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
Ingredients
5 lbs Russet potatoes sliced 1/8″ 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 tsp pepper
2 tsp 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
Directions:
Preheat oven to 400° and spray a 14 x 11½ x 2¼ baking dish with a non stick spray. Set aside.
Peel and thinly slice potatoes, approximately 1/8″ thick. Place in a large bowl until ready to use.
In a large frying pan, melt butter over low flame then add onions and garlic. Saute for about 4-5 minutes.
Sprinkle flour over onion mixture, stir and cook for a couple minutes.
Gently pour vegetable broth into pan and stir, add salt and pepper, seasoning and heavy cream. Stir until thickened, remove from heat just prior to boiling and then add 2 cups of cheddar cheese. Stir.
Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
Repeat layering 2 more times ending with cheddar cheese.
Cover with foil and place in oven. Cook for 1 1/2 – 2 hours.
About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit.
Remove from oven, let sit for about 15 minutes, then enjoy.