🧄 Cheesy Garlic Scalloped Potatoes

Ultra-creamy, cheesy, and layered with garlicky goodness—this indulgent baked side dish is a must for holidays, potlucks, or cozy Sunday dinners.

Servings & Timing

Prep Time: 20 minutes
Cook Time: 90–120 minutes
Total Time: 2 hours, 20 minutes
Servings: 12

Dietary Badges: Comfort Food | Vegetarian | Crowd-Pleaser

Ingredients

→ Main Base

Russet potatoes, peeled & sliced ⅛” thick
Onions, chopped
Garlic, minced

→ Creamy Cheese Sauce

Butter
All-purpose flour
Vegetable broth
Heavy cream
Salt & pepper
Slap Ya Mama® seasoning (or Cajun seasoning of choice)
Sour cream

→ Cheeses

Cheddar cheese, grated
Pepper jack cheese, grated
Fresh Parmesan cheese, grated

Instructions

Prep oven & dish – Preheat oven to 400°F. Spray a 14×11½ baking dish with nonstick spray.
Slice potatoes – Peel and cut into thin ⅛” rounds. Place in cold water to prevent browning.
Sauté onions & garlic – Melt butter in a skillet. Add onions and garlic; cook for 4–5 minutes.
Make roux – Stir in flour and cook 2 more minutes. Gradually add broth, cream, salt, pepper, and seasoning. Stir until thickened (don’t boil).
Cheese it up – Remove from heat and stir in 2 cups of cheddar.
Layer it all – Add ⅓ of the potatoes, ⅓ sour cream, ⅓ cheese sauce, ⅓ Parmesan, pepper jack, and cheddar. Repeat 2x.
Bake – Cover with foil and bake 90–120 minutes until bubbly and tender.
Rest & serve – Let cool 10–15 minutes before serving.

Quick Tips

Slice potatoes evenly for consistent cooking.
Don’t boil the cream sauce—just thicken!
Grate your own cheese for best melt and flavor.

💡 Introduction

If there’s one recipe I bring to every gathering, it’s this Cheesy Garlic Scalloped Potatoes. We’re talking layers of buttery potatoes smothered in a garlicky, cheesy, rich cream sauce that’s baked to bubbly perfection. Whether it’s a holiday feast or just a Sunday roast, this dish steals the spotlight—every single time.

And that Cajun twist? Total game-changer. A little heat, a lot of depth, and a flavor profile that’ll have folks asking for seconds and thirds.

Step-by-Step Cooking Guide

🧄 Start with the Flavor Base

In a skillet over low heat, melt the butter and sauté onions and garlic until soft and fragrant. Stir in flour to form a roux—it’ll help thicken the sauce later.

Tip: Go slow with the flour so it doesn’t clump—smooth sauce is key here!

🥣 Whisk in Liquids & Season

Gradually stir in broth, heavy cream, salt, pepper, and Cajun seasoning. Let it thicken but don’t let it boil—this keeps the cream from separating. Off heat, fold in the cheddar for a luscious sauce.

🥔 Layering the Goodness

Start with a layer of sliced potatoes. Top with sour cream, then pour over the cheese sauce. Sprinkle on all three cheeses. Repeat twice more.

Tip: Finish with extra cheddar on top for that golden brown crust!

🔥 Bake to Perfection

Cover tightly with foil and bake until the potatoes are fork-tender and the top is bubbling with cheesy glory. Let cool slightly to set—this helps with slicing.

Ingredient Deep Dive & Substitutions

Russet Potatoes: The high starch content makes them ideal for layering—firm and creamy. Yukon Golds work too!
Sour Cream: Adds tang and creaminess. Sub with Greek yogurt for a lighter version.
Cheese Mix: Cheddar = classic, Parmesan = umami, Pepper Jack = spicy bite.
Cajun Seasoning: “Slap Ya Mama®” brings warmth. Substitute with your favorite blend or use smoked paprika + garlic powder for a milder version.
Vegetable Broth: Keeps it vegetarian. Chicken broth adds richness if preferred.

Variations & Serving Suggestions

Flavor Variations

🥓 Add crispy bacon bits between layers for a smoky punch.
🧅 Mix in caramelized onions or sautéed leeks.
🧀 Use Gruyère or smoked gouda for gourmet flavor.

Dietary Tweaks

Lighter Version: Use half-and-half instead of heavy cream and Greek yogurt instead of sour cream.
Gluten-Free: Swap flour with a gluten-free all-purpose mix.
Spice Control: Use less seasoning if sensitive to heat, or skip the pepper jack.

Serving Ideas

Serve alongside roast chicken, turkey, or prime rib.
Add a green salad or roasted veggies for a balanced plate.
Great for Easter, Thanksgiving, Christmas—or anytime comfort food calls.

Storage, Reheating & Make-Ahead

Storage

Store leftovers covered in the fridge up to 4 days.

Reheating

Reheat covered in the oven at 350°F for 15–20 minutes, or microwave in individual portions.

Freezing

Not ideal—cream sauces can separate. If you must, freeze unbaked and bake straight from frozen (increase bake time by ~30 minutes).

Make-Ahead

Assemble up to 24 hours ahead. Refrigerate and bake fresh for best texture and flavor.

Nutrition Info (Per Serving – Based on 12 servings)

Calories: ~370
Protein: 9g
Fat: 22g
Carbs: 34g
Fiber: 3g
W-W Points (est.): 9–11 (based on cheese & cream)
Allergens: Dairy, Gluten (can be modified)

FAQs

Q: Can I make this ahead and reheat?
A: Yes! Prep the full dish, cover tightly, refrigerate, and bake the next day.

Q: Do I need a mandoline for the potatoes?
A: Not required—but it helps for uniform slicing. A sharp knife works fine!

Q: Can I use milk instead of cream?
A: You can, but the result will be thinner and less rich. Try half cream + half milk for balance.

Q: Can I swap in sweet potatoes?
A: Absolutely! Just note that they cook a bit faster and taste sweeter.

🧡 Kristy’s Note

Scalloped potatoes are one of those dishes that say “home.” This version? It’s my go-to for wow-worthy comfort food that always gets rave reviews. I’ve tested it for big crowds, picky eaters, and W-W friends—with swaps, everyone’s happy. Make it once, and I promise it’ll become a regular on your special occasion menu.

More Cozy Casserole Recipes

Butternut Squash Lasagna (W-W Friendly)
Creamy Spinach & Artichoke Pasta Bake
W-W 3-Cheese Cauliflower Gratin

💬 Let’s Get Cheesy!

If you try this Cheesy Garlic Scalloped Potatoes recipe, snap a photo and tag me on Instagram @KristyCooksHealthy using #W-WCheeseMagic. Got a twist you added? Share it in the comments—I love hearing how you made it yours!