I love the feeling of sinking my teeth into the softest, creamy, cheesy garlic scalloped potatoes. The flavours just burst inside the mouth that never fail to excites my taste buds.
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
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-inch baking dish. Set aside.
Step 3: Peel the potatoes, then slice thinly at about 1/8-inch thickness. Put the slices in a large bowl and set aside.
Step 4: Melt the butter in a large frying pan over low heat. Once the butter has melted, saute the onions and garlic for about 4 to 5 minutes.
Step 5: Over the onion mixture, sprinkle the flour. Stir and cook for a few minutes.
Step 6: Into the pan, gently pour in the vegetable broth. Stir and season with salt and pepper, seasoning, and add in the heavy cream. Mix until thickened.
Step 7: Just before boiling, remove from the heat and quickly stir in 2 cups cheddar cheese.
Step 8: In the prepared baking dish, layer 1/3 potato slices, top with 1/3 sour cream, and 1/3 of the cheese sauce.
Step 9: Over the cheese sauce, sprinkle 1/3 parmesan, 1/3 pepper jack cheese, and 1/3 cheddar cheese.
Step 10: Do the same layering 2 more times, ending with cheddar cheese.
Step 11: tent with foil and bake in the preheated oven for about 1 1/2 – 2 hours.
Step 12: Before the potatoes being done, about 15 to 20 minutes, remove the foil to slightly brown the cheese.
Step 13: Allow cooling for at least 15 minutes before serving.
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-inch baking dish. Set aside.
Step 3: Peel the potatoes, then slice thinly at about 1/8-inch thickness. Put the slices in a large bowl and set aside.
Step 4: Melt the butter in a large frying pan over low heat. Once the butter has melted, saute the onions and garlic for about 4 to 5 minutes.
Step 5: Over the onion mixture, sprinkle the flour. Stir and cook for a few minutes.
Step 6: Into the pan, gently pour in the vegetable broth. Stir and season with salt and pepper, seasoning, and add in the heavy cream. Mix until thickened.
Step 7: Just before boiling, remove from the heat and quickly stir in 2 cups cheddar cheese.
Step 8: In the prepared baking dish, layer 1/3 potato slices, top with 1/3 sour cream, and 1/3 of the cheese sauce.
Step 9: Over the cheese sauce, sprinkle 1/3 parmesan, 1/3 pepper jack cheese, and 1/3 cheddar cheese.
Step 10: Do the same layering 2 more times, ending with cheddar cheese.
Step 11: tent with foil and bake in the preheated oven for about 1 1/2 - 2 hours.
Step 12: Before the potatoes being done, about 15 to 20 minutes, remove the foil to slightly brown the cheese.
Step 13: Allow cooling for at least 15 minutes before serving.
