Why You’ll Love Cheesy Garlic Scalloped Potatoes Recipe

The garlic-infused cheese sauce brings bold flavor without being overwhelming.
It uses a blend of three cheeses—cheddar, mozzarella, and parmesan—for creamy melting texture and depth of taste.
No need to pre-boil the potatoes—you simply slice them thin (~⅛ inch) and layer.
It’s great for making ahead: you can assemble, store, and reheat when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon gold (or russet/Idaho) potatoes, about 2½-3 lbs
¼ cup butter
1 medium onion, diced
8-10 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk (2% recommended)
1 cup chicken broth
½ tsp dried thyme (or fresh)
1 tsp salt
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
¾ cup grated parmesan cheese

Directions

Preheat oven to 350°F (≈ 175°C).
Scrub and clean the potatoes. Slice into thin (~⅛ inch) rounds; peeling is optional.
In a medium pot over medium heat, melt the butter. Add the diced onion and minced garlic; sauté for about 1–2 minutes until softened and fragrant.
Add the flour and stir to combine. Then add the milk, chicken broth, thyme, and salt. Whisk continuously as the mixture comes to a boil, and continue stirring until the sauce thickens slightly.
Remove from heat and stir in the cheddar, mozzarella, and parmesan until combined. It’s okay if some cheese hasn’t fully melted.
Grease a 9″ × 13″ (≈ 23 × 33 cm) casserole dish. Layer one-third of the potato slices in the dish, then one-third of the cheese sauce; repeat two more times so you have three alternating layers. Make sure each potato slice is well-coated with sauce so it will cook through properly.
Cover the casserole with foil and bake for 30 minutes. Then remove the foil and bake for an additional 35–45 minutes, until the top is golden and slightly crusty, and the potatoes are tender.
Let it rest for about 10 minutes before serving so the sauce sets slightly.

Servings and timing

Serves: 12
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: approximately 1 hour 35 minutes

Variations

Swap cheeses: Use Monterey Jack, Colby-Jack, or other melt-friendly cheeses in place of or in addition to the cheeses listed.
Add bacon: Crisp and chop some bacon and layer between the potato layers for extra smoky, savory flavor.
Mix in herbs: Fresh thyme or rosemary can be used instead of dried thyme for a fragrant touch.
Make vegetarian: Replace chicken broth with vegetable broth to make it vegetarian-friendly.
Add vegetables: Thinly sliced mushrooms or sautéed spinach can be layered in for a veggie boost.

Storage/Reheating

Storage: Cover the cooked casserole and refrigerate for up to 5 days.
Freezing: You can freeze the fully cooled casserole. When ready to eat, thaw in the refrigerator overnight, then proceed to reheat.
Reheating: Cover the dish and bake at 350°F (≈ 175°C) for 30–40 minutes until heated through and bubbly.

FAQs

1. Can I use a different type of potato?

Yes — while Yukon gold, russets, or Idaho potatoes are recommended, you can use any middle to high-starch potatoes for good texture.

2. Do I need to peel the potatoes?

No — peeling is optional. The recipe works well with or without the peel.

3. Can I reduce the amount of garlic?

Yes — if you prefer milder garlic flavor, reduce the number of cloves or use garlic powder as a gentler alternative.

4. Can I make this ahead of time?

Absolutely — you can assemble the casserole ahead, refrigerate, then bake when you’re ready.

5. What if I only have a smaller baking dish?

You can use a smaller dish, but baking time may vary. Ensure the potato slices are in thin layers and well coated with sauce so they cook evenly.

6. Can I skip the chicken broth?

You can replace chicken broth with vegetable broth (for a vegetarian version) or even use additional milk, though the flavor may be lighter.

7. How do I know when the potatoes are done?

When the top is lightly browned and crisp, the sauce is bubbling, and the potato slices are easily pierced with a fork.

8. Can I add other seasonings?

Yes — additional seasonings like paprika, smoked paprika, or a pinch of nutmeg can add nuance to the sauce.

9. Is this dish very heavy?

It is creamy and rich but balanced. The use of milk and broth keeps it from feeling overly heavy.

10. Can I make this gluten-free?

Yes — substitute the all-purpose flour with a gluten-free flour blend or a cornstarch slurry to thicken the sauce.

Conclusion

This Cheesy Garlic Scalloped Potatoes recipe is a crowd-pleasing side that brings warmth, comfort, and a punch of flavor to any meal. With minimal prep and make-ahead options, it’s a reliable dish for both weeknight dinners and special occasions. Creamy, garlicky, and perfectly cheesy, it elevates the simple potato to something truly memorable.