Irresistible Cheesy Garlic Scalloped Potatoes: The Ultimate Comfort Food Recipe
A warm, soul-soothing dish of thinly sliced Russet potatoes layered with garlicky cream sauce and a blend of melted cheeses — the ultimate in comfort food indulgence.
Equipment
- mandoline for slicing potatoes evenly
- 9x13 inch baking dish to layer and bake potatoes
- saucepan to prepare the garlic cream sauce
- Whisk for stirring sauce
- Aluminum foil to cover dish during baking
Ingredients
- 3 lbs Russet potatoes, peeled and thinly sliced
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
- 1.5 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 0.5 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Thinly slice potatoes (1/8 inch) and soak in cold water for 15 minutes. Drain and pat dry.
- In a large saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
- Whisk in flour and cook 1–2 minutes to create a roux.
- Gradually whisk in milk and cream. Simmer, stirring constantly, until slightly thickened.
- Season with salt, pepper, and nutmeg. Simmer 5–7 minutes on low.
- Layer 1/3 of potatoes in the dish. Top with 1/3 of the cream sauce and 1/3 of the cheeses.
- Repeat the layers two more times, ending with cheese on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake another 20–30 minutes until golden and tender.
- Let rest 10–15 minutes to thicken and set.
- Garnish with fresh parsley and serve warm.
Notes
Use freshly grated cheese for the smoothest melt. Soaking potatoes in water helps remove starch and improve texture. For added flavor, try mixing in cooked bacon, ham, or herbs like thyme or rosemary.