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There’s something undeniably comforting about the rich, creamy goodness of Cheesy Garlic Scalloped Potatoes. This classic dish combines layers of thinly sliced Russet potatoes, a velvety cheese sauce, and a hint of garlic to create a culinary masterpiece. Follow along as we guide you through the steps to create this heavenly indulgence that will elevate any meal such as putting it with a Honey Glazed Ham.
Ingredients
- 5 lbs Russet potatoes, sliced ⅛” 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
Instruction
Preheat and Prepare: Preheat your oven to 400°F and generously spray a 14 x 11½ x 2¼ baking dish with non-stick spray. Set it aside as you embark on your culinary journey.
Slice and Dice: Peel and thinly slice the Russet potatoes, aiming for slices that are approximately ⅛” thick. Place these delicate slices into a large bowl, ready to absorb the flavors to come.
Sauté Aromatics: In a large frying pan, melt the butter over a low flame, then add the chopped onions and minced garlic. Sauté this aromatic blend for about 4-5 minutes until your kitchen is filled with a tantalizing scent.
Create the Base: Sprinkle flour over the onion mixture, stirring to form a roux. Let it cook for a couple of minutes, allowing the flour to absorb the flavors.
Velvety Cheese Sauce: Gently pour the vegetable broth into the pan, stirring continuously. Add salt, pepper and heavy cream. Stir until the mixture thickens, ensuring to remove it from heat just before reaching a boil. Add 2 cups of cheddar cheese and stir until a smooth, luscious cheese sauce is born.
Layering Magic: Begin layering the sliced potatoes in the prepared baking dish. Add a third of the sour cream and a third of the cheese sauce over the potatoes. Top this layer with a blend of Parmesan, pepper jack, and cheddar cheeses. Repeat this process two more times, concluding with a generous sprinkle of cheddar cheese.
Bake to Perfection: Cover the dish with foil and let it bake in the preheated oven for 1½ – 2 hours. During the final 15 – 20 minutes, remove the foil to allow the cheese to achieve a delightful golden brown hue.
Serve and Savor: Take your masterpiece out of the oven and let it sit for about 15 minutes. This brief waiting period allows the flavors to meld, creating a symphony of taste. Then, dig in and enjoy the creamy, cheesy goodness of your Cheesy Garlic Scalloped Potatoes.
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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