Cheesy Garlic Scalloped Potatoes
These Cheesy Garlic Scalloped Potatoes are a rich and comforting side dish perfect for holidays or weeknight dinners. Thinly sliced Yukon gold potatoes are baked in a creamy garlic-infused cheese sauce until golden and bubbly. Easy to prepare and sure to be a crowd-pleaser!
Servings: 12
Calories: 239kcal
Ingredients
- 2.5 –3 lbs Yukon gold potatoes thinly sliced (1/8 inch; no need to peel)
- 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 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated
Instructions
- Preheat oven to 350°F (175°C).
- Scrub and clean the potatoes, then slice them into 1/8-inch rounds using a mandoline slicer or a sharp knife. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add diced onion and minced garlic. Sauté for 1–2 minutes until softened but not browned.
- Stir in the flour to make a roux. Gradually whisk in the milk, chicken broth, thyme, and salt. Continue stirring and bring to a gentle boil. Cook for a few minutes until the sauce slightly thickens.
- Turn off the heat and stir in cheddar, mozzarella, and Parmesan cheeses. Mix until combined (it's fine if the cheese doesn't fully melt).
- Lightly grease a 9"x13" casserole dish. Layer 1/3 of the sliced potatoes in the bottom, followed by 1/3 of the cheese sauce. Repeat layers two more times, ending with the remaining sauce on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 35–45 minutes, or until the top is golden and the potatoes are fork tender.
- Let the dish cool for 10 minutes before serving to allow the sauce to set.
Notes
Slice potatoes thinly (about 1/8 inch) to ensure even cooking.
Ensure all potato slices are well-coated in cheese sauce to avoid undercooked sections.
For extra browning on top, broil briefly at the end of baking if desired.