If you don’t like gooey, cheesy, thinly sliced potatoes baked in a creamy garlic sauce then you’re doing it all wrong. These savory, cheesy scalloped potatoes are absolute perfection!

Scalloped potatoes have always been a favorite at our family dinners but these have a hint of garlic in the cream sauce which makes them lip-smacking scrumptious! This dish is very filling and incredibly satisfying, served alongside a baked ham or pot roast.

This recipe is completely made from scratch. For years I used canned chicken soup as the base for the cream sauce but I’ve finally perfected this dish to make it totally homemade. And all the ingredients are common pantry items. These creamy potatoes are the perfect, cheesy comfort food. (If you know me, I’m a sucker for comfort foods, even in the thick of a hot, humid summer!)

I’m so excited to share these with you as it makes for the most delicious side dish for all your holiday dinners coming up or with any dinner really. I promise you, everyone will be back for seconds.

Serves: 4-6

INGREDIENTS

• 5 medium Russet or Yukon potatoes, thinly sliced (25 oz)
• 1-1/2 tablespoons butter
• 1/2 yellow onion, thinly sliced
• 1/2 teaspoon minced garlic
• 2-1/2 cups milk
• 3 tbsp all purpose flour
• Salt & Pepper to taste
• Few pinches of cayenne pepper
• 2-1/2 cups medium cheddar cheese, shredded (divided)
• Chives, chopped (optional) 
• Parsley, chopped (optional)

INSTRUCTIONS

1. Peel potatoes (optional) and thinly slice them in even slices. 
2. Add 1-1/2 tablespoon butter to large skillet over medium heat. Stir until melted.
3. Add thinly sliced onions, stir for about 5 minutes until onions have softened.
4. Add minced garlic and stir for about one minute
5. Stir in flour and mix it well with the onions and garlic. 
6. Slowly pour in the 2-1/2 cups milk, salt, pepper, and cayenne. Stir well and let it reach a soft boil.
7. Stir in 1 cup (4 oz) of shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
8. Butter a 2.5 qt casserole dish or spray with cooking spray.
9. Layer half of the sliced potatoes on the bottom of the casserole dish.
10. Pour half of the cheesy cream sauce on top of the potatoes.
11.  Sprinkle with 1/2 cup cheddar cheese.
12. Layer the other half of the sliced potatoes on the bottom of the casserole dish.
13. Pour the remaining cream sauce over the potatoes. Make sure the potatoes are all covered. 
14. Sprinkle with 1/2 cup of cheddar cheese.
15. Spray a sheet of aluminum foil (so it doesn’t stick to the cheese) and cover the casserole dish. 
16. Bake for 40 minutes in a preheated 375-degree F oven.
17. Remove the foil and sprinkle the remaining 1/2 cup cheddar cheese over the top of the scalloped potatoes. 
18. Bake for another 20 minutes or until the cheese is melted and potatoes are cooked through. 
19. Remove from oven. Let it rest for 10 minutes. Garnish with chopped chives or parsley before serving.

TIPS

• Slice the potatoes as thin as possible. I use an attachment on my Kitchenaid mixer to make the process much quicker and the slices are all in uniform size. 
• You can also slice the potatoes the night before and keep them soaked in cold water in the fridge overnight. Just drain them when you need them. 
• Russet potatoes and Yukon Gold potatoes are my favorites to use for scalloped potatoes. I do prefer the Yukon Gold as it gives these potatoes a super creamy texture.
• I recommend using whole milk or 2% and not lower fat milk to make the cream sauce.
• Butter your casserole dish really well or give it a good spray down to prevent sticking. 
• You want the cream sauce to mostly cover the potatoes. It’s okay if there’s a few left uncovered.
• Be sure to bake covered for the first 40 minutes, to prevent burning on top & under-baked potatoes in the middle. 
• For a delicious, crispy top, broil them for a few minutes before taking them out of the oven. But keep a close eye!

NOTE

• If you’re wondering if you can make this in advance to save you some time in the kitchen, yes you can! Assemble the entire dish and cover it well. Refrigerate for a day or two and bake before serving. They also reheat really well. Cover them tightly with saran wrap and you can refrigerate them for up to 3 days. When needed, unwrap them and cover with foil and bake at 350 F for 30 minutes, or until heated through.