Looking for the perfect side dish to impress your family and guests? This recipe for Homemade Scalloped Potatoes Recipe combines tender Yukon Gold potatoes, rich garlic cream sauce, and various cheeses for a show-stopping dish that’s perfect for any occasion!
Love creamy potato recipes? Try our Creamy Mashed Potatoes with Sour Cream or our Mashed Sweet Potatoes with Brown Sugar and Cinnamon.
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Scalloped potatoes are a classic comfort food made by layering thinly sliced potatoes with a creamy sauce and baking them until golden and bubbly. They are loved for their rich texture and this recipe takes it up a notch with a garlic-infused sauce and three decadent cheeses.
Why We Love This Recipe
- Rich and Creamy Texture: The heavy cream and blend of three cheeses create a luscious, velvety sauce.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Crowd-Pleasing Flavor: Garlic and cheese pair beautifully, making this dish a guaranteed hit at gatherings.
- Perfect for Holidays: Ideal as a Thanksgiving side dish or for any festive meal.
Homemade Scalloped Potatoes Recipe Ingredients
- Yukon Gold potatoes: These creamy, golden potatoes hold their shape perfectly.
- Butter: Adds richness to the sauce.
- Heavy cream: The foundation for a creamy texture.
- Garlic: Adds a delicious aroma to the dish.
- Cheddar cheese: Sharp and tangy, it blends perfectly with other cheeses.
- Provolone cheese: Melts well, creating a bubbly, golden top layer.
- Parmigiano Reggiano: Freshly grated parmesan for extra flavor.
- Kosher salt and cracked pepper: Simple seasonings that enhance the flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Potatoes: Swap Yukon Golds with Russets for a different texture.
- Cheddar Cheese: Use Gruyère or Monterey Jack for a different flavor.
- Heavy Cream: Replace with half-and-half for a lighter version.
- Presentation: Try layering and baking the potatoes in individual ramekins for elegant single servings.
- Flavor: Use Gruyère and add a pinch of nutmeg for a French-inspired version.
- Texture: Top with crispy panko breadcrumbs for a crunchy finish.
How to Make this Homemade Scalloped Potatoes Recipe
STEP ONE: Prepare the Ingredients
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
Slice the Yukon Gold potatoes thinly (about ⅛ inch thick) using a mandoline for uniformity
STEP TWO: Make the Garlic Cream Sauce
Melt the butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream, salt, and pepper. Bring the sauce to a gentle simmer and remove from heat.
STEP THREE: Assemble the Dish
Layer one-third of the potatoes in the prepared baking dish. Pour one-third of the garlic cream sauce over the potatoes. Sprinkle with shredded cheddar.
Repeat the process twice more, finishing with the remaining garlic cream sauce. Top with Provolone cheese slices.
STEP FOUR: Bake and Finish
Cover with foil and bake for 2 to 2 ½ hours, or until the potatoes are tender.
Remove the foil, sprinkle with Parmesan, and bake uncovered for an additional 20-25 minutes, until golden and bubbly.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Slice potatoes thinly and evenly to ensure uniform cooking.
✔️ DO Broil the dish for 2-3 minutes at the end of baking for a crispy finish.
❌ DO NOT Soak the potato slices. Their natural starch will thicken the sauce.
Storage
Store leftover creamy three cheese scalloped potatoes in an airtight container for up to 4 days. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat, warm in a 350°F oven until heated through, about 20 minutes.
Recipe FAQs
On average, 3-4 medium Yukon Gold potatoes make up one pound. The exact number depends on their size, as smaller potatoes may result in more per pound, while larger ones will be fewer. For recipes, a kitchen scale is the best way to measure accurately.
The best substitutes for Yukon Gold potatoes are Russet potatoes for a fluffier texture or red potatoes for a waxier consistency. Russets are great for mashed or baked dishes, while red potatoes work well in recipes requiring the potatoes to hold their shape.
Pre-shredded cheese is convenient, but it contains anti-caking agents that may affect melting. For the best texture, shred the cheese fresh.
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📖 Recipe
Creamy Three-Cheese Scalloped Potatoes with Garlic
Equipment
- Mandoline slicer
- Medium saucepan
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 3 pounds Yukon Gold potatoes peeled and sliced thinly (about ⅛ inch thick)
- 4 tablespoons unsalted butter
- 3 cups heavy cream
- 3-4 cloves garlic minced
- 4 cups sharp cheddar cheese shredded
- 8 slices Provolone cheese
- ½ cup freshly grated Parmigiano Reggiano Parmesan cheese, divided
- 1 ½ teaspoons kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon fresh thyme leaves optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Peel and thinly slice the Yukon Gold potatoes for even cooking.
- In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Slowly pour in the heavy cream, whisking to combine. Add the kosher salt and black pepper. Bring to a gentle simmer, then remove from heat.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish.
- Pour one-third of the garlic cream sauce over the potatoes. Sprinkle with one-third of the shredded cheddar cheese.
- Repeat the layering process twice more, ending with the remaining garlic cream sauce.
- Arrange the Provolone cheese slices evenly on top of the layered potatoes.
- Cover the dish tightly with foil and bake in the preheated oven for 2 to 2 ½ hours, or until the potatoes are fork-tender. Rotate the dish halfway through baking for even cooking.
- Remove the foil and sprinkle the reserved Parmigiano Reggiano evenly over the Provolone slices.
- Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly.
- For extra browning, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the layers to set and the flavors to meld.
- Garnish with fresh thyme leaves, if desired.
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Notes
- Potatoes: Swap Yukon Golds with Russets for a different texture.
- Cheddar Cheese: Use Gruyère or Monterey Jack for a different flavor.
- Heavy Cream: Replace with half-and-half for a lighter version.
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