Creamy Garlic Scalloped Potatoes Recipe

Golden-brown cheesy garlic scalloped potatoes recipe in a white baking dish on a marble counter, photographed from above with a real homemade look.

Creamy, cheesy, and perfectly garlicky — these homemade scalloped potatoes are layered with melted cheddar, Gruyere, and Parmesan in a velvety garlic cream sauce. A comforting side dish that’s perfect for holidays or Sunday dinners.

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Course: Side Dish

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 1 25

Resting Time: 15

Total Time: 2

Servings: servings

Calories: 420kcal

Cost: $12

Equipment

1 9x13 inch baking dish Glass or ceramic preferred for even heating
1 Mandoline slicer For consistent ⅛-inch potato slices
1 Sharp Chef’s Knife Substitute for mandoline
1 Large mixing bowl For soaking potato slices
1 Medium saucepan To make the creamy garlic sauce
1 Whisk For a lump-free sauce
1 Box grater or food processor For shredding cheese fresh
1 Aluminum foil To cover dish during baking
1 Oven mitts Essential for handling hot dishes
1 Rubber spatula For pressing layers and serving

Ingredients

4 pounds Russet potatoes Peeled and sliced ⅛-inch thick
4 cloves Fresh garlic Minced
3 tablespoons Butter Divided (1 for greasing dish, 2 for sauce)
2 cups Heavy cream Or half-and-half for lighter version
1 cup Whole milk Warmed before adding
3 tablespoons All-purpose flour For thickening the sauce
1 teaspoon Salt Plus more to taste
0.5 teaspoon Black pepper Freshly ground
0.25 teaspoon Nutmeg Optional for warmth
0.5 teaspoon Dried thyme Complements garlic flavor
2 cups Sharp cheddar cheese Freshly shredded
1 cup Gruyere cheese Shredded (or Swiss substitute)
0.5 cup Parmesan cheese Freshly grated for topping
0.5 cup Cream cheese Optional, for extra creaminess
0.5 cup Panko breadcrumbs Optional, for crunch
Fresh parsley Chopped for garnish

Instructions

Preheat oven to 350°F and butter a 9x13-inch baking dish.
Slice potatoes uniformly and soak in cold water.
Melt butter in saucepan, sauté garlic until fragrant.
Add flour to form a roux, then whisk in cream and milk slowly.
Season with salt, pepper, nutmeg, and thyme; simmer until thick.
Stir in cheddar and Gruyere until melted.
Layer potatoes, sauce, and cheese in dish; repeat three times.
Cover with foil and bake for 60 minutes.
Remove foil, top with Parmesan and breadcrumbs, bake 25 more minutes.
Rest 10–15 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition