Garlic Cream Scalloped Potatoes are a comforting side dish that layers thin slices of potato in a rich, creamy garlic sauce. They bake to golden perfection, making dinner irresistible!
I love how the garlic adds a cozy flavor, making these potatoes the star of the meal. Pair them with anything—trust me, everyone will want seconds. Who could say no to cheesy goodness? 😋
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are perfect for scalloped potatoes due to their creamy texture. If you’re in a pinch, you can substitute with Russet potatoes, but they may be a bit starchier and less creamy.
Heavy Cream: This adds richness. For a lighter version, you could use half-and-half or even whole milk, though it won’t be as creamy. Personal tip: mixing a bit of sour cream adds a nice tang!
Garlic: Fresh garlic gives the best flavor, but if you’re out, garlic powder can work in a pinch. I often use more garlic than the recipe suggests for extra flavor!
Cheese: Gruyère is my go-to for its nutty taste. Sharp white cheddar is a great alternative for a more robust flavor. If you’re looking for a dairy-free option, try using a plant-based cheese that melts well.
How Do You Get the Cream Sauce Just Right?
The cream sauce in scalloped potatoes is what makes them so delicious! To get it perfect:
- Start by melting the butter and cooking the garlic gently. Don’t brown the garlic or it can taste bitter.
- Whisk in flour to create a roux, cooking it for about 2 minutes to remove the raw taste.
- Gradually add the heavy cream and milk, whisking constantly. This helps prevent lumps—be patient! The sauce should thicken after about 5-7 minutes.
- When mixing in the cheese, ensure the heat is off to prevent it from becoming stringy. This keeps the sauce smooth and creamy.
With these tips, you’ll have a delicious sauce that pairs perfectly with your potatoes!
Garlic Cream Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
For the Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For the Cheese Topping:
- 1 cup shredded Gruyère or sharp white cheddar cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/4 cup breadcrumbs for topping
For Garnish:
- 2 tablespoons chopped fresh parsley or chives
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the ingredients and make the sauce, then about 1 hour to bake everything to perfection. So, in total, that’s roughly 1 hour and 15 minutes—enough time to prepare a delicious side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly butter your 9×13-inch baking dish to prevent sticking.
2. Make the Garlic Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, add the minced garlic and cook it for about 1 minute, just until it’s fragrant—don’t let it brown! Next, sprinkle the flour over the garlic butter and whisk continuously for about 2 minutes to cook off the raw flour taste.
3. Add the Cream and Milk:
Slowly whisk in the heavy cream and whole milk, making sure to smooth out any lumps. Keep whisking and cooking until the sauce thickens a bit, which should take about 5-7 minutes. Once it’s thickened, stir in the salt, pepper, and thyme. Remove the saucepan from the heat and mix in half of the shredded cheese until it’s melted and smooth.
4. Layer the Potatoes:
Now it’s time to assemble! Arrange a single layer of sliced potatoes in your prepared baking dish. Pour a portion of the garlic cream sauce over the potatoes and spread it out evenly. Continue layering the potatoes and cream sauce until all the potatoes are used up, finishing with a final layer of cream sauce on top.
5. Add the Cheese & Bake:
Sprinkle the remaining cheese and grated Parmesan over the top of your assembled dish. If you love a crispy topping, you can also pop some breadcrumbs on top! Cover the dish with foil and bake for 45 minutes.
6. Finish the Baking:
After 45 minutes, take off the foil and bake for an additional 20-25 minutes. This will help the top get golden brown and bubbly, and you’ll know the potatoes are tender when a fork goes in easily.
7. Let It Rest and Serve:
Once done, remove the dish from the oven and let it sit for about 10 minutes. This allows everything to settle a bit. Before serving, garnish with chopped fresh parsley or chives for a splash of color and flavor.
Enjoy your creamy, garlicky scalloped potatoes—everyone is sure to love them!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can substitute them with Russet potatoes. Just keep in mind that Russets may yield a slightly starchier outcome.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the potato layers and cream sauce ahead of time, then assemble the dish and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or in an oven set to 350°F (175°C) until heated through.
Can I Use Low-Fat Dairy Products?
While you can substitute heavy cream with half-and-half or whole milk for a lighter version, the dish may not be as rich and creamy. A combination of milk and a little sour cream can add flavor and creaminess as a substitute!