Description
This Scalloped Potatoes Recipe Creamy Garlic Baked is a fuss-free, incredibly satisfying dish with tender, thinly sliced potatoes bathed in a rich, creamy garlic sauce, baked to golden perfection with crispy edges. It’s perfect for busy families or holiday tables, offering a hearty, comforting meal component.
Ingredients
- 3 lbs Russets or Yukon Golds potatoes, peeled and thinly sliced
- 1.5 cups full-fat heavy cream
- 1 cup whole milk
- 3 cloves garlic, freshly minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 0.5 cup low-sodium chicken broth (or vegetable broth)
- 1 cup Gruyere or sharp cheddar cheese, freshly grated (Optional but Recommended)
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
Instructions
- Prep Potatoes: Thinly slice about 3 lbs (1.4 kg) of peeled potatoes, aiming for a consistent 1/8-inch (3mm) thickness using a mandoline or a very sharp knife. Rinse them well in cold water to remove excess starch, then pat them very dry with a clean kitchen towel.
- Make Creamy Garlic Sauce: In a medium saucepan, melt 2 tbsp (28g) butter over medium heat until shimmering. Add 3 cloves of minced fresh garlic and sauté for 1 minute until wonderfully fragrant. Whisk in 2 tbsp (16g) flour and cook for another minute, creating a light roux. Slowly whisk in 1.5 cups (360ml) heavy cream, 1 cup (240ml) milk, and 0.5 cup (120ml) chicken broth. Bring the mixture to a gentle simmer, stirring constantly, until it visibly thickens to coat the back of a spoon (about 5-7 minutes). Season generously with 1 tsp salt and 0.5 tsp black pepper, tasting to adjust.
- Layer and Bake: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange one-third of your prepared potato slices evenly in the bottom of the dish, slightly overlapping. Pour one-third of the warm creamy garlic sauce over the potatoes. If using cheese, sprinkle one-third of the grated cheese evenly over the sauce. Repeat these layers two more times, ending with a final layer of sauce and cheese on top. Cover the dish tightly with foil and bake for 45 minutes until the potatoes begin to soften. Remove the foil, sprinkle with any remaining cheese (if desired), and bake for another 25-35 minutes, until the top is beautifully golden brown and bubbly and the potatoes are easily pierced with a fork.
- Rest and Serve: Let the dish rest for 10-15 minutes before serving. This allows the creamy sauce to set properly and makes for cleaner slices.
Notes
For best results, ensure potatoes are very dry after rinsing to prevent a watery sauce. For quicker assembly on busy days, pre-slice potatoes and store submerged in cold water in the fridge. Enhance flavor with fresh thyme or rosemary sprigs (tuck into layers), a pinch of nutmeg, or a dash of smoked paprika. Garnish with chopped fresh chives or parsley before serving. For a dairy-free option, use unsweetened oat milk or cashew milk, a dairy-free cream alternative, and vegan butter. To lighten the dish, use 2 percent milk or half-and-half instead of heavy cream, and reduce cheese slightly. If potatoes are not tender, cover and bake for an additional 15-20 minutes. Sauce will thicken further as it cools and rests; for a thicker sauce next time, reduce liquid by 0.25 cup or add 1-2 teaspoons more flour to the roux.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 180 g)
- Calories: 350 calories
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
Keywords: scalloped potatoes, creamy garlic, baked, potato side, comfort food, family dinner, holiday dish, easy, savory, cheesy