Cheesy, garlicky scalloped potatoes – the best side dish in town! Tender potatoes loaded with creamy cheese sauce. I am sure you’ll love sinking your teeth into these scrumptious soft potatoes!
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 11½ x 2¼-inch baking dish and set it aside.
Step 2: Peel the potatoes and slice to about 1/8-inch thick and place in a large bowl. Set aside.
Step 3: Melt the butter in a large frying pan over low heat. Once melted, add in the onions and garlic and saute for approximately 4 to 5 minutes. Sprinkle with flour, stir, and continue to cook for a few minutes more. Pour in the vegetable broth, stir, then add in the salt, pepper, seasoning, and heavy cream. Mix until the sauce has thickened, then take away from the heat before the mixture boils. Then, stir in 2 cups of cheddar cheese.
Step 4: In the prepared baking dish, layer 1/3 of the potato slices. Add 1/3 each sour cream and cheese sauce and top with 1/3 each Parmesan, pepper Jack cheese, and cheddar cheese. Do these layers twice ending with cheddar cheese.
Step 5: Using foil, tent the dish with foil. Place in the preheated oven and cook for about 1 1/2 to 2 hours. Remove the foil about 15 to 20 minutes before the potatoes are done. This will help brown the cheese a little.
Step 6: When done, remove from the oven and let the dish sit for at least 15 minutes before serving.
Note:
The cook time depends on how thin you slice the potatoes.
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 11½ x 2¼-inch baking dish and set it aside.
Step 2: Peel the potatoes and slice to about 1/8-inch thick and place in a large bowl. Set aside.
Step 3: Melt the butter in a large frying pan over low heat. Once melted, add in the onions and garlic and saute for approximately 4 to 5 minutes. Sprinkle with flour, stir, and continue to cook for a few minutes more. Pour in the vegetable broth, stir, then add in the salt, pepper, seasoning, and heavy cream. Mix until the sauce has thickened, then take away from the heat before the mixture boils. Then, stir in 2 cups of cheddar cheese.
Step 4: In the prepared baking dish, layer 1/3 of the potato slices. Add 1/3 each sour cream and cheese sauce and top with 1/3 each Parmesan, pepper Jack cheese, and cheddar cheese. Do these layers twice ending with cheddar cheese.
Step 5: Using foil, tent the dish with foil. Place in the preheated oven and cook for about 1 1/2 to 2 hours. Remove the foil about 15 to 20 minutes before the potatoes are done. This will help brown the cheese a little.
Step 6: When done, remove from the oven and let the dish sit for at least 15 minutes before serving.
Notes
The cook time depends on how thin you slice the potatoes.
