If you love scalloped potatoes, I am sure you’ll dig this. I promise it’s way better than your usual scalloped potatoes. Loaded with three different types of cheese, garlic, and sour cream – this without a fail makes my mouth water every time!
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. Using a nonstick spray, grease a 14 x 11 ½ x 2 ¼-inches baking dish and set it aside.
Step 2: Peel the potatoes and slice to about 1/8-inch thickness, then add to a large bowl.
Step 3: Melt the butter in a large frying pan over low heat. Add the onions and garlic once the butter has melted. Saute for approximately 4 to 5 minutes. Sprinkle the flour on the onion mixture, stir, and continue to cook for a few more minutes.
Step 4: Into the pan, gently pour the vegetable broth, stir, and season with salt, pepper, and seasoning along with the heavy cream. Stir well until the mixture has thickened. Take away from the heat before it boils. Then, stir in 2 cups of cheddar cheese.
Step 5: In the prepared baking dish, layer 1/3 of the potato slices. Top with sour cream and 1/3 of the cheese sauce. On top, sprinkle 1/3 each of Parmesan, pepper jack cheese, and cheddar cheese. Do the same layer twice ending with the cheddar cheese.
Step 6: Tent with foil and bake in the preheated oven for 1 1/2 to 2 hours. Remove the foil about 15 to 20 minutes before the potatoes are done and continue to bake until the cheese is lightly brown.
Step 7: When done, remove from the oven and cool for at least 15 minutes before serving. Enjoy!
Note:
Remember that the cooking time varies depending on how thin the potatoes are sliced.
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. Using a nonstick spray, grease a 14 x 11 ½ x 2 ¼-inches baking dish and set it aside.
Step 2: Peel the potatoes and slice to about 1/8-inch thickness, then add to a large bowl.
Step 3: Melt the butter in a large frying pan over low heat. Add the onions and garlic once the butter has melted. Saute for approximately 4 to 5 minutes. Sprinkle the flour on the onion mixture, stir, and continue to cook for a few more minutes.
Step 4: Into the pan, gently pour the vegetable broth, stir, and season with salt, pepper, and seasoning along with the heavy cream. Stir well until the mixture has thickened. Take away from the heat before it boils. Then, stir in 2 cups of cheddar cheese.
Step 5: In the prepared baking dish, layer 1/3 of the potato slices. Top with sour cream and 1/3 of the cheese sauce. On top, sprinkle 1/3 each of Parmesan, pepper jack cheese, and cheddar cheese. Do the same layer twice ending with the cheddar cheese.
Step 6: Tent with foil and bake in the preheated oven for 1 1/2 to 2 hours. Remove the foil about 15 to 20 minutes before the potatoes are done and continue to bake until the cheese is lightly brown.
Step 7: When done, remove from the oven and cool for at least 15 minutes before serving. Enjoy!
Notes
Remember that the cooking time varies depending on how thin the potatoes are sliced.
