Cheesy Garlic Scalloped Potatoes
Tender thinly sliced Russet potatoes layered with a rich, creamy garlic sauce infused with cheddar, pepper jack, and Parmesan cheeses. This baking dish offers a gooey, peppery flavor and comforting texture perfect as a side or main.
Servings: 10 servings
Calories: 340kcal
Ingredients
- 5 lbs Russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups onions, chopped small
- 6 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups vegetable broth
- 1 1/2 cups heavy cream
- 1 Tbsp salt
- 2 tsp black 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
Instructions
- Preheat oven to 400°F (200°C). Spray a 14x11.5x2.25 inch baking dish with non-stick spray
- Peel potatoes and slice 1/8 inch thick. Uniform slices ensure even cooking
- In a large pan, melt butter over low heat. Add onions and garlic; sauté 4–5 minutes until soft
- Sprinkle flour over the mixture. Cook 2 minutes to remove raw flour taste
- Slowly add vegetable broth while stirring. Add salt, black pepper, Slap Ya Mama seasoning, and heavy cream. Cook until sauce thickens and nears boiling
- Stir in 2 cups cheddar cheese until melted and smooth
- Layer 1/3 of the potatoes in the baking dish, then pour 1/3 of the sauce. Repeat layers two more times, topping with剩余 sauce and remaining cheeses
- Bake 1.5–2 hours until bubbly and golden
Notes
Use gluten-free flour if needed
Leftovers store in the fridge for 3-4 days
Top with fresh chives before serving for extra flavor
Leftovers store in the fridge for 3-4 days
Top with fresh chives before serving for extra flavor