It will be hard to keep your hands off these comforting cheesy garlic scalloped potatoes. Packed with three different cheese, garlic, and sour cream. This scrumptious potato casserole is the perfect side dish for any occasion!
Ingredients
5 pounds Russet potatoes sliced 1/8-inch thick
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2 c onions chopped small
6 cloves garlic minced
¼ c butter (½ stick)
¼ c flour
1 ½ c vegetable broth
1 ½ c heavy cream
1 tablespoon salt
2 teaspoons pepper
2 teaspoons Slap Ya Mama® seasoning
8 ounces sour cream
3 c cheddar cheese grated, divided
1 c pepper jack cheese grated
1 c freshly grated Parmesan cheese
How to make Cheesy Garlic Scalloped Potatoes
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using a nonstick spray, grease a 14 x 11½ x 2¼ baking dish and set aside.
Step 3: Peel the potatoes and slice them thinly to about 1/8-inch thick. Transfer the potato slices in a large bowl and set aside.
Step 4: Melt the butter in a large frying pan over a low flame. Once the butter has melted, add the onions and garlic to the pan. Saute for approximately 4 to 5 minutes.
Step 5: On top of the onion mixture, sprinkle the flour and stir. Continue to cook for several minutes.
Step 6: Into the pan, pour the vegetable broth gently and stir. Season with salt, pepper, seasoning, and add in the heavy cream. Stir the mixture until thickened. Before boiling, remove the pan from the heat and quickly add the 2 cups of cheddar cheese. Stir to combine.
Step 7: In the baking dish, cover the potatoes layer 1/3 potato slices, 1/3 sour cream, and 1/3 of the cheese sauce.
Step 8: Top it all up with 1/3 of the Parmesan, 1/3 pepper jack cheese, and 1/3 of cheddar cheese.
Step 9: Make two more layers ending with the cheddar cheese.
Step 10: Use foil to cover the dish before placing it inside the preheated oven and bake for about 1 1/2 to 2 hours.
Step 11: About 15 to 20 minutes before the potatoes are done, take the foil out to brown the cheese a little.
Step 12: When done, remove from the oven and allow the scalloped potatoes to rest for at least 15 minutes before serving. Enjoy!
Ingredients
- 5 pounds Russet potatoes sliced 1/8-inch thick
- 2 c onions chopped small
- 6 cloves garlic minced
- ¼ c butter (½ stick)
- ¼ c flour
- 1 ½ c vegetable broth
- 1 ½ c heavy cream
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons Slap Ya Mama® seasoning
- 8 ounces sour cream
- 3 c cheddar cheese grated, divided
- 1 c pepper jack cheese grated
- 1 c freshly grated Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Using a nonstick spray, grease a 14 x 11½ x 2¼ baking dish and set aside.
Step 3: Peel the potatoes and slice them thinly to about 1/8-inch thick. Transfer the potato slices in a large bowl and set aside.
Step 4: Melt the butter in a large frying pan over a low flame. Once the butter has melted, add the onions and garlic to the pan. Saute for approximately 4 to 5 minutes.
Step 5: On top of the onion mixture, sprinkle the flour and stir. Continue to cook for several minutes.
Step 6: Into the pan, pour the vegetable broth gently and stir. Season with salt, pepper, seasoning, and add in the heavy cream. Stir the mixture until thickened. Before boiling, remove the pan from the heat and quickly add the 2 cups of cheddar cheese. Stir to combine.
Step 7: In the baking dish, cover the potatoes layer 1/3 potato slices, 1/3 sour cream, and 1/3 of the cheese sauce.
Step 8: Top it all up with 1/3 of the Parmesan, 1/3 pepper jack cheese, and 1/3 of cheddar cheese.
Step 9: Make two more layers ending with the cheddar cheese.
Step 10: Use foil to cover the dish before placing it inside the preheated oven and bake for about 1 1/2 to 2 hours.
Step 11: About 15 to 20 minutes before the potatoes are done, take the foil out to brown the cheese a little.
Step 12: When done, remove from the oven and allow the scalloped potatoes to rest for at least 15 minutes before serving. Enjoy!
