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Cheesy Garlic Scalloped Potatoes Recipe

Cheesy Garlic Scalloped Potatoes

Thinly sliced potatoes are layered with a creamy garlic béchamel, sharp cheddar, and Parmesan, then baked until fork-tender and golden. This rich, comforting side dish serves about 8 people.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Sauce
  • 3 pounds Russet or Yukon Gold potatoes, peeled or scrubbed and sliced about 1/8 inch thick
  • 3 tablespoons Unsalted butter
  • 4 cloves Garlic, finely minced
  • 3 tablespoons All-purpose flour
  • 2 cups Whole milk
  • 1 cup Heavy cream
Seasonings
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 or 1 teaspoon dried or teaspoon fresh Dried thyme or fresh thyme leaves
Cheese
  • 1 1/2 cups Sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
For the Dish
  • as needed Butter or cooking spray

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9 x 13-inch baking dish with additional butter or cooking spray.
  2. Slice the peeled or scrubbed potatoes evenly, about 1/8 inch thick. Do not soak or rinse them after slicing because their surface starch helps thicken the sauce.
  3. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30–60 seconds without letting it brown.
  4. Whisk in the flour and cook for about 1 minute. Gradually whisk in the whole milk and heavy cream, then add the salt, pepper, and thyme.
  5. Simmer the sauce for 3–5 minutes, whisking frequently, until it becomes slightly thickened.
  6. Arrange one-third of the potatoes in the prepared dish. Spoon over some cream sauce and sprinkle with part of the cheddar and Parmesan, then repeat for two more layers, finishing with cheese.
  7. Cover the baking dish tightly with foil and bake for 40–45 minutes. Remove the foil and bake for another 20–30 minutes, until the potatoes are fork-tender and the top is deeply golden.
  8. Let the potatoes rest for 10–15 minutes before serving. This allows the sauce to set into a thicker, creamier consistency.

Notes

Use a mandoline carefully or a sharp knife to create uniformly thin slices. Do not rinse the sliced potatoes, cover the dish during the first part of baking, and allow the finished casserole to rest before serving.