This Cheesy Garlic Scalloped Potatoes makes the perfect Thanksgiving and Christmas holiday side dish. Soft and thinly sliced potatoes are layered and covered in a luscious and creamy garlic cheese sauce.
I know you want to dig into this cheesy loveliness, because WHO CAN RESIST?!?
The BEST Cheesy Scalloped Potatoes
This is our go to scalloped potato recipe that we make during the holiday season, and occasionally even for dinner on a weekend (when the cheesy potato cravings hit).
Here are a few reasons why this cheesy garlic scalloped potatoes is so delicious:
- Flavored with garlic – I love my garlic and fresh garlic is used in this cheesy garlic scalloped potatoes to make the cheese sauce incredibly flavorful.
- Chicken broth – you cannot go wrong with potatoes and creamy cheese that is infused with chicken broth. Just like my awesome 15-Minute Queso (Cheese Dip) recipe, which seem like a complete different food item, but in many ways it is not, chicken broth brings another dimension of flavor to the creamy sauce and elevates it.
- Creamy but not crazy heavy – this is a creamy and thick potato dish, but not so much that the cream overpower the potatoes. I like to think that the creaminess and cheese enhances the scalloped potatoes, and not overtake it completely.
Here is the full ingredient list to make cheesy garlic scalloped potatoes:
- potatoes – My favorite potatoes to use for cheesy scalloped potatoes are Yukon gold potatoes, russets or Idaho. Basically middle to high starch potatoes are perfect for this.
- garlic – use fresh garlic because garlic powder is just not as flavorful if you really want the garlic flavors to come through.
- cheese – using three cheeses in this cheesy scalloped potatoes: mozzarella, cheddar and parmesan. You can opt for other cheeses as well.
- onion – sweet, yellow or white onions
- flour – used to thicken the sauce
- milk – i typically use 2% milk.
- chicken broth – important ingredient for another layer of flavor
- thyme – dried or fresh thyme works fine. Fresh will be more flavorful but it’s not necessary
How to make Garlic Scalloped Potatoes
Next, I’m going to show you how easy it is to make these cheesy scalloped potatoes!
First, we are going to prepare the potatoes by slicing them into thin slices. Make sure they are nice and thin (~ 1/8 inch in thickness) so that they cook easily and soften quickly.
Here are two reasons why it’s so easy to make garlic scalloped potatoes:
- no boiling potatoes beforehand
- no peeling potatoes
Just make sure you slice those potatoes super thinly and that’s all there is to it when it comes to preparing your potatoes.
Prepare Cheese Sauce
Next we make that delicious garlic cheese sauce, another essential part of our cheesy garlic scalloped potatoes. Gosh I love it so much.
Heat a medium pot to medium heat and add butter.
Once butter is melted, add diced onions and minced garlic. Sauté for a few minutes until they are soft and fragrant.
Add flour and stir to combine. Once combined, add milk, chicken broth, thyme and salt. Whisk mixture continuously as it comes to a boil. It’s important to whisk it so that the flour clumps will dissolve.
Continue stirring and cook for a few minutes, or until sauce thickens slightly.
Turn off heat and add shredded cheddar, shredded mozzarella and parmesan. Stir to combine.
Remove from heat promptly and set aside.
Next we will be layering the potatoes and cheese sauce to form a casserole dish full of cheesy scalloped potatoes.
Here’s how we layer the cheesy garlic scalloped potatoes:
- place 1/3 of the potatoes in a 9″ x 13″ casserole dish
- add 1/3 of the cheese sauce
- repeat 1) and 2) until everything is gone.
Tip: As you layer the potatoes, make sure to spread them out and cover each of them well with sauce to ensure all your cheesy scalloped potatoes are fully cooked. Potatoes not covered with sauce are more difficult to cook through and will not be as soft.
Once you have three layers of potatoes and cheese sauce, send your cheesy scalloped potatoes to the oven to bake!
When cheesy scalloped potatoes are done, they should be bubbly with a slightly golden brown top. Potatoes should be soft and coated in that rich and creamy cheese sauce.
Cheese. Potatoes. Cheese. Potatoes.
With garlic flavored goodness all around it.
My heart is full. My stomach is full.
The cheese on the top will be slightly brown and crusty. Dig a spoon into it, and the creamy, velvety cheese will ooze out, along with the now tender and soft slices of potatoes.
This lovely cheesy garlic scalloped potatoes makes the best side to any main dishes. If you truly must, it can also be consumed by itself.
Storage and Reheat
Cheesy garlic scalloped potatoes are the perfect dish to make ahead. Storage it covered in the refrigerator for up to 5 days.
To reheat, simply cover and bake in the oven for 30-40 minutes at 350℉.
Frequently Asked Questions
Yes! Colby jack, Monterey jack, or any of your favorite blends work great! Make sure out of the cheeses you use, some of them melts easily (soft cheeses).
Yes! When ready to reheat, bring it to the refrigerator the night before so that it defrost completely. Then follow the reheating instructions to reheat.
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Calling all potato lovers!
We heart potatoes. But then who doesn’t? Check out these other awesome potato dishes!
- Garlic Parmesan Hasselback Potatoes
- Cheesy Bacon Potato Casserole
- Roasted Baby Potatoes
- Mascarpone Mashed Potatoes
- Instant Pot Garlic Mashed Potatoes
- Roasted Garlic Parmesan Potatoes
- Easy 6-Ingredient Cheesy Potato Wedges
- Stuffed Jacket Potato Skins (by my blogger friend Searching for Spice!)
Cheesy Garlic Scalloped Potatoes
- 2.5-3 lbs yukon potatoes
- 1/4 cup butter
- 1 medium onion diced
- 8-10 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1/2 tsp thyme
- 1 tsp salt
- 1 cup cheddar shredded
- 1 cup mozzarella shredded
- 3/4 cup parmesan grated
- Scrub and clean potatoes, then thinly slice potatoes into 1/8 inch thin slices. No need to peel potatoes. Set aside.
- Pre-heat oven to 350 degrees F.
- In a medium pot, turn heat to medium and add butter. Once butter is melted, add diced onions and minced garlic. Sauté for 1-2 minute or until they are soft. Avoid over-browning them.
- Add flour and stir to combine. Once combined, add milk, chicken broth, thyme and salt. Stir and bring to a boil. Continue stirring and cook for a few minutes, or until sauce thickens slightly.
- Turn off heat and add shredded cheddar, shredded mozzarella and parmesan. Stir to combine. It’s okay if cheese does not melt completely.
- Grease a 9″ x 13″ casserole. Add 1/3 of the potatoes to casserole, then spread 1/3 of the cheese sauce onto potatoes, then add the next 1/3 of potatoes and cheese sauce, until all the potatoes and cheese are layered. There should be three alternate layers of potatoes and cheese sauce.
- Cover casserole with aluminum foil, bake for 30 minutes. Uncover casserole and bake for another 35-45 minutes.
- Cool for 10 minutes. Serve and enjoy!