Description
Mouthwatering Cheesy Garlic Scalloped Potatoes promise creamy comfort with layers of golden potato perfection. Sizzling cheese and aromatic garlic invite you to savor each delectable, rich bite of this classic side dish.
Ingredients
Scale
Main Ingredients:
- 5 pounds (2.27 kilograms) russet potatoes, sliced thick
- 3 cups (340 grams) cheddar cheese, grated
- 1 cup (113 grams) pepper jack cheese, grated
- 1 cup (100 grams) freshly grated Parmesan cheese
Vegetables and Aromatics:
- 2 cups (240 grams) onions, chopped small
- 6 cloves garlic, minced
Dairy and Seasoning:
- 1 cup (227 grams) butter
- 1 cup (120 grams) flour
- 1.5 cups (360 milliliters) vegetable broth
- 1.5 cups (360 milliliters) heavy cream
- 8 ounces (226 grams) sour cream
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons Slap Ya Mama seasoning
Instructions
- Prepare the oven by heating to 400°F and coating a 14 x 11 x 2 baking dish with non-stick spray.
- Carefully peel and slice potatoes into thin, uniform rounds, then transfer to a large mixing bowl.
- In a large skillet, melt butter over low heat and sauté onions and garlic until softened and fragrant, approximately 4-5 minutes.
- Dust flour over the aromatic onion mixture, stirring and cooking for an additional 2 minutes to eliminate raw flour taste.
- Gradually pour vegetable broth into the pan, incorporating salt, pepper, and heavy cream. Stir continuously until the sauce thickens, removing from heat just before boiling, then fold in cheddar cheese until smooth.
- Create the first layer of potato slices in the prepared baking dish, spreading a portion of sour cream and cheese sauce evenly across the potatoes.
- Sprinkle a layer of Parmesan, pepper jack, and cheddar cheeses over the sauce.
- Repeat the layering process two more times, ensuring the final top layer is covered with cheddar cheese.
- Seal the dish with aluminum foil and bake in the preheated oven for 1 to 1.5 hours.
- During the final 15-20 minutes of cooking, remove the foil to allow the cheese to develop a golden-brown crust.
- Once done, remove from oven and let the dish rest for 15 minutes before serving to allow the layers to set.
Notes
- Use starchy, waxy potatoes like Yukon Gold or Russet for the best texture and creamy consistency.
- Slice potatoes uniformly thin to ensure even cooking and consistent layers throughout the dish.
- Sauté onions and garlic slowly to develop rich, sweet flavor without burning or becoming bitter.
- Whisk flour and cream carefully to prevent lumps and create a smooth, velvety sauce base.
- Allow dish to rest after baking so cheese sauce can set and become more stable for easier serving.
- Customize cheese blend by mixing different types like gruyère, fontina, or mozzarella for varied flavor profiles.
- Lower calorie version: substitute half-and-half for heavy cream and use reduced-fat cheeses.
- Make dish vegetarian by replacing vegetable broth with mushroom broth for deeper umami flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg