Easy Cheesy Garlic Scalloped Potatoes

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You don't need a special occasion to make these Easy Cheesy Garlic Scalloped Potatoes. But I'm not going to stop you from making them then too!

If you've been around here for a while, then you probably already know that my husband is the world's biggest potato fan. He LOVES potatoes, and that means we cook them a lot around here. Of course, that means that I am always making new recipes to use his favorite "vegetable," as he so happily calls it.

Now that the weather is starting to cool off, well, at least the weatherman said it was going to, lol, hasn't happened quite yet. My husband has already started asking me to make him some of his favorite scalloped potatoes.

These easy cheesy scalloped potatoes are just what their title says they are. They are beyond easy to make, use simple ingredients, and are the perfect comforting side dish to go from any weeknight dinner to even your holiday dinner table. The whole family will love them, and everyone will be going back for more!

What Makes These Yummy!

This recipe uses simple everyday ingredients but don't that fool you because they are filled with delicious flavor!

• Potatoes - Use Yukon Gold Potatoes; trust me, just do this!
• Shallot or Onion
• Butter 
• Heavy Cream
• Garlic
• Parmesan Cheese
• Gruyere Cheese
• Fresh Thyme
• Bay Leaves
• Nutmeg
• Salt
• Pepper

Tips and Tricks

Weight your potatoes - The recipe calls for 4 lbs of Yukon gold potatoes, and a potato count does not easily determine that. Therefore I highly suggest weighing your potatoes. A simple kitchen scale will do.

Use a shallow baking dish - Scalloped potatoes take time to bake, and placing them in a deeper pan will only increase this time. I highly suggest using a typical 9x13 baking dish or something with a shallow depth.

Use a mandoline - This is my favorite kitchen tool to get even potato slices for making scalloped potatoes. You don't have to use one, but I highly suggest it. I find the best thickness for scalloped potatoes is about ⅛ in thick. Any thinner and you might end up with more mashed potatoes and thicker; it will take forever to finish cooking them.

Let the potatoes simmer - You aren't fully cooking them, but you want to get them to start cooking the potatoes before transferring them to the baking dish. This not only cuts down on baking time but also ensures that the potatoes will be cooked evenly.

Broil the potatoes - Because these are baked covered, you might not achieve the nice cheesy, golden top. Always lightly broil the tops of the potatoes before completely removing them from the oven.

Let the finished potatoes rest - This is the secret to perfect, scoopable scalloped potatoes. I like to let mine rest at least 20 minutes and even 30 minutes if I have time to do so. Don't think your potatoes will be cold; they won't. It just allows the sauce to thicken and the potatoes to be covered in it without the sauce dripping all over the place.

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Can you make these ahead of time?

Yes, they can! I will often do this, especially around the holidays. I like to start them and place them into the baking dish, stopping before they are baked. Then I will cover the potatoes with saran wrap so that it is touching the surface of the potatoes. This simple trick helps prevent a film from forming on the potatoes, just like it does when you are making pudding. Once I am ready to bake them, I will remove the saran wrap, top with the cheeses, and rest on the counter for about 30 minutes before covering and baking the potatoes.

Do you peel the potatoes?

I use Yukon gold potatoes for scalloped potatoes, and I DO NOT peel them. I wash them and get the dirt off the skin before I slice them. If you have to use some other type of potatoes (like a russet), yes, I would peel them. But do yourself a favor and use the Yukon gold; you won't be disappointed.

Do I make a roux?

I know a LOT of scalloped potato recipes use a roux to make, but they don't make them that much easier to make. Don't worry, though; they are still beyond creamy and delicious.

How do you make scalloped potatoes?

1. Slice the potatoes.
2. Saute the onions and butter until soft, and then add the garlic.
3. Combine the heavy cream and spices to the onions and let it simmer for about 10 minutes.
4. Add the potatoes and let it simmer for about 10-15 minutes until the potatoes start to get fork-tender, but do not overcook.
5. Remove the bay leaves from the potatoes.
6. Lightly butter the baking dish.
7. Spoon some of the sauce and potatoes into the dish. Top with some of the cheeses.
8. Repeat with the remaining potatoes and cheese until you end with the remaining cheese.
9. Cover the potatoes and bake the potatoes.
10. Uncover and broil until the top is slightly golden brown.
11. Remove the potatoes from the oven and let them rest before serving.

What to Serve with Scalloped Potatoes

Spatchcocked Chicken

Salisbury Steak

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I’d love to see what you come up with!