Garlic cream scalloped potatoes are a warm, cheesy delight! With layers of tender sliced potatoes, the creamy garlic sauce makes each bite so rich and flavorful.
Every time I make these, my family comes running to the kitchen. They’re like potato magicians, disappearing fast! I love serving them with a crisp salad for a cozy meal.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are great for this dish because they hold their shape and have a fluffy texture. If you want, you can also use Yukon Gold potatoes for a creamier flavor.
Butter: Unsalted is preferred since it allows you to control the saltiness. If you’re looking for a lighter option, you can substitute with olive oil, but the flavor will change slightly.
Cheese: Sharp white cheddar adds a wonderful depth of flavor. You can switch it for Gruyère or Monterey Jack if you like, or use a blend for a different taste.
Cream and Milk: Heavy cream gives a rich texture, but you can use half-and-half for a lighter option, or even a plant-based milk like almond milk, but the creaminess will be lesser.
How Do I Prevent My Gratin from Being Watery?
A common concern is ending up with watery scalloped potatoes. To avoid this, layer your potatoes evenly and ensure they are well-seasoned. The key is to let the dish rest after baking, as this time allows the sauce to thicken and sets nicely.
- Don’t rush the baking. Baking covered helps cook the potatoes thoroughly.
- Remove the cover for the last portion of baking to brown the top and create that lovely crust.
- Letting it sit post-baking lets everything meld together beautifully.
How to Make Garlic Cream Scalloped Potatoes
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded sharp white cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon fresh chives, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried thyme or fresh rosemary (optional)
How Much Time Will You Need?
This dish will take about 20 minutes of prep time, plus 1 hour of baking time. So, you’re looking at about 1 hour and 20 minutes total. With a little patience while it bakes, you’ll be rewarded with layers of creamy, cheesy goodness that’s perfect for any meal!
Step-by-Step Instructions:
1. Prep Your Oven and Dish:
First things first! Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and grease it with some butter to ensure nothing sticks. This will be the home for your delicious scalloped potatoes!
2. Make the Garlic Cream Sauce:
In a medium saucepan, melt your butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it’s fragrant—be careful not to let it brown! After that, stir in the heavy cream and milk, heating the mixture until it’s warm, but don’t let it boil. Season it with salt, pepper, and any thyme or rosemary if you’re using them.
3. Add the Cheese:
Remove the cream mixture from the heat. Now, it’s time to add the shredded sharp white cheddar and half of the Parmesan. Stir until everything is melted and nice and smooth—your kitchen will smell amazing!
4. Layer the Potatoes:
Now it’s time to layer! Place half of your sliced potatoes evenly in the prepared baking dish. Pour half of the cheesy cream sauce over the potatoes, then sprinkle half of the chopped parsley on top. You’re building flavors here, and it’s looking delicious!
5. Finish Layering:
Repeat this process with the remaining potatoes, cheese sauce, and parsley. Make sure the top is dusted with the remaining Parmesan for a lovely golden crust once it’s baked.
6. Bake Away:
Cover the baking dish with aluminum foil and pop it into your preheated oven. Bake for 40 minutes. After that, carefully remove the foil (watch out for steam!) and bake for another 20-25 minutes until the potatoes are tender and the top is bubbling and golden brown.
7. Let It Rest and Serve:
When it’s done baking, take the scalloped potatoes out and let them rest for about 10 minutes. This helps everything set just right. Before serving, garnish with some fresh chives and extra parsley for a pop of color.
And there you have it! Enjoy every creamy, cheesy bite of your garlic cream scalloped potatoes with a crispy top!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their fluffy texture, you can also use Yukon Gold potatoes for a creamier taste. Just ensure they’re evenly sliced for even cooking.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the scalloped potatoes and assemble them up to 24 hours in advance. Just cover the dish tightly with plastic wrap and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before popping it in the oven.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them up in the oven at 350°F (175°C) until heated through, or use the microwave, stirring occasionally for even heating.
What Can I Serve with Garlic Cream Scalloped Potatoes?
These creamy scalloped potatoes pair wonderfully with grilled meats, roast chicken, or a fresh salad for a balanced meal. They also make a delicious side dish for holidays and gatherings!
