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Table of Contents
Cheesy Garlic Scalloped Potatoes
Ingredients
- 5 lb Russet Potatoes sliced 1/8 Thick
- 2 cup Onions Chopped small
- 6 Garlic Minced
- 1/4 cup Butter 1/2 Stick
- 1/4 cup Flour
- 1 1/2 cup Vegetable Broth
- 1 1/2 cup Heavy Cream
- 1 tbsp Salt
- 2 tsp Pepper
- 8 oz Sour Cream
- 3 cup Chedder Cheese Grated, Divided
- 1 cup Pepper Jack Cheese Grated
- 1 cup Freshly Parmesan Cheese Grated
Instructions
- 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 ⅛” 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 ⅓ of the potato slices in baking dish then add ⅓ of the sour cream and ⅓ of the cheese sauce over the potatoes.
- Top with ⅓ of the Parmesan, ⅓ pepper jack cheese and ⅓ of cheddar cheese.
- Repeat layering 2 more times ending with cheddar cheese.
- Cover with foil and place in oven. Cook for 1½ – 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.
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