Cheese & Garlic Scalloped Potatoes

A creamy, savory and delicious version of your standard potato casserole. I usually use this for large family gatherings. You can also cut the recipe in half for a family of 4.

Your new favorite side dish!
Photo by Grant M.
Adapted from thechunkychef.com
Your new favorite side dish!
Your new favorite side dish!

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

Adapted from thechunkychef.com

Ingredients

  • 1 1/2 1 1/2 4)

    pounds red potatoes, washed, but not peeled (about 4)

  • 1 1/2 1 1/2 5)

    pounds Yukon gold potatoes, washed, but not peeled (about 5)

  • 1 1

    1 medium onion, sliced thinly

  • 3 3

    3 tablespoons butter

  • 3 3

    3 tablespoons all purpose flour

  • 3 3

    3 cloves minced garlic

  • 1/2 1/2

    1/2 teaspoon dry mustard

  • 1 1

    1 teaspoon dried thyme

  • 1/2 1/2

    1/2 teaspoon paprika

  • 1 1 to

    teaspoon salt (more or less to taste)

  • 1/2 1/2 to

    teaspoon pepper (more or less to taste)

  • 2 2

    2 cups milk (2% or whole)

  • 1 1 1/4

    cup cheddar, shredded (reserve about 1/4 cup for a topping)

  • 1 1 1/4

    cup gruyere, shredded (reserve about 1/4 cup for a topping)

  • 1/2 1/2 1/4

    cup grated parmesan (reserve about 1/4 cup for a topping)

  • Chives and/or parsley, for garnish

Directions

Preheat oven to 400°F. Butter or spray a large casserole dish and set aside. Slice potatoes into 1/8-inch thin slices with a mandolin slicer and set aside. Add butter to medium saucepan over medium heat. When butter is melted, add garlic and sauté for about a minute or until fragrant. Add flour and whisk for another minute. Slowly add milk while whisking constantly. You're done when there are no lumps and the mixture is thick enough to coat a spoon. Remove from heat and add dry mustard, thyme, paprika, salt, pepper, and cheeses while stirring until smooth. Layer half the potatoes and onion slices in casserole dish, pour about half the cheese sauce over potatoes and onions and let settle for about a minute. Repeat with remaining potatoes, onions, and cheese sauce. Sprinkle top of potatoes with remaining cheeses. Spray aluminum foil with cooking spray and cover the casserole dish with the sprayed side down. Bake for 60 minutes at 400°F. Remove foil and continue baking uncovered an additional 25 to 30 minutes. Potatoes should be tender and cheese browned and melty. If desired, put on the top rack and broil on high for a couple minutes to get more crispness. Sprinkle with chives and/or parsley. Enjoy!

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