There are side dishes, and then there are side dishes that try to outshine the main course. This is one of those. Layers of thinly sliced potatoes, soaked in a creamy, garlicky, cheesy sauce that bubbles up into golden perfection? Hard to compete with that.
Perfect for holiday tables, Sunday dinners, or anytime there’s a craving for comfort food that feels a little extra. Not complicated to make, but guaranteed to impress anyone who scoops into it.
Let’s get into it.
What You’ll Need
Ingredients
- 5 lbs russet potatoes, peeled and sliced about ⅛” thick
- 2 cups chopped onion
- 6 cloves garlic, minced
- ¼ cup butter
- ¼ cup all-purpose flour
- 1½ cups vegetable broth
- 1½ cups heavy cream
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons Cajun seasoning (optional, but great for a little extra flavor)
- 8 oz sour cream
- 3 cups shredded cheddar cheese (divided)
- 1 cup shredded pepper jack cheese
- 1 cup freshly grated Parmesan cheese
Pro Tips
- Even Slices Matter Thinner, uniform potato slices cook evenly and soak up more flavor. A mandoline slicer can save time (and the emotional damage of overcooked edges and undercooked middles).
- Soak the Slices Potatoes soaked in cold water for 30 minutes before baking release excess starch. The result? A smoother, creamier texture instead of a gummy mess.
- Layer With Intention Each layer is a chance to pack in flavor. Potatoes, sour cream, cheese sauce, shredded cheese. Repeat. Don’t rush it.
- Let It Sit Before Serving This is not a straight-from-the-oven-to-the-plate dish. Let it rest for 15 minutes. Everything settles, and slices hold together beautifully.
- Kid Bonus This dish doubles as a subtle veggie-hiding zone. Sneak in finely chopped spinach or peas between layers for picky eaters. It blends right in.
Tools You’ll Need
- Mandoline slicer or sharp knife
- Large mixing bowl
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Aluminum foil
Substitutions and Variations
- Potatoes: Yukon Golds make it creamier; red potatoes hold their shape better.
- Cheese: Gruyère, mozzarella, or fontina work beautifully in place of cheddar or jack.
- Cream: Swap heavy cream with half-and-half or whole milk for a lighter version.
- Add-ins: Bacon bits, sautéed mushrooms, or caramelized onions can take things up a notch.
Make-Ahead Tips
- Assemble early: The whole dish can be prepped up to a day ahead. Just cover tightly and refrigerate.
- Freeze after baking: Cool completely, then wrap and freeze. Thaw overnight in the fridge before reheating.
How to Make Cheesy Garlic Scalloped Potatoes
- Prep the oven Preheat to 400°F and lightly grease a 9×13-inch baking dish.
- Slice and soak Peel and thinly slice the potatoes. Soak in cold water for about 30 minutes, then drain and pat dry.
- Make the sauce Melt butter in a saucepan. Sauté the onion and garlic until soft. Whisk in flour and cook for 2 minutes. Slowly pour in broth and cream, whisking constantly until the sauce thickens. Add salt, pepper, and Cajun seasoning if using. Stir in 2 cups of cheddar cheese until melted and smooth.
- Layer it up Start with a layer of potatoes, spread some sour cream, pour over some cheese sauce, then sprinkle a combo of cheddar, pepper jack, and Parmesan. Repeat this process two more times until everything’s used up.
- Bake covered Cover with foil and bake for 1 hour 30 minutes. Then remove foil and bake another 15–20 minutes until golden and bubbly.
- Let it rest Give it 15 minutes to set before slicing and serving.
Nutritional Breakdown (Per Serving – Rough Estimate)
- Calories: 638
- Protein: 22g
- Carbs: 50g
- Fat: 40g
- Fiber: 4g
- Sodium: 1348mg
Ingredient Swaps for Different Diets
- Gluten-Free: Use a gluten-free flour blend in the roux.
- Dairy-Free: Use plant-based butter, cream, and cheese. Flavor will vary but still delicious.
- Vegetarian: Already is—just make sure the cheeses are rennet-free if that’s a concern.
What to Serve With It
- Roasted chicken, prime rib, or ham
- Garlic green beans or roasted Brussels sprouts
- Fresh garden salad with tangy vinaigrette to balance the richness
Tips for Leftovers and Storage
- Store in the fridge for up to 4 days in an airtight container.
- Reheat in the oven at 350°F or in the microwave for individual servings.
- Freeze in portions for easy future meals—just thaw overnight and reheat gently.
Frequently Asked Questions
Can this be made in a slow cooker? Yes. Layer as instructed and cook on low for 6–7 hours or until potatoes are tender. Finish under a broiler for that browned top if desired.
Is pre-shredded cheese okay? It works in a pinch, but shredding from the block melts smoother and tastes better. Totally worth the extra minute.
Can sweet potatoes be used instead? Yes. Expect a sweeter, softer result. May want to tone down the garlic and use milder cheeses.
Wrap Up
When it comes to comfort food, this one checks every box. Creamy, cheesy, garlicky, and downright addictive. Great for holidays, weeknights, or whenever the table needs something cozy and crowd-pleasing.
Tried it? Drop a comment and share how it turned out—or ask away if anything needs troubleshooting. Happy cooking!
