Do you enjoy melted cheese and baked potatoes? Well, you’re gonna love this! Also called a Potato Au Gratin, it’s gooey, golden-brown on top, and succulent in the center. This recipe for Cheesy Garlic Scalloped Potatoes will have you going back for seconds, thirds, and fourths!

Made with a 3 cheese combo of Cheddar, Pepperjack, and Parmesan, these thinly sliced potatoes are layered in sour cream, cheese sauce, and shredded cheese, then baked to creamy perfection. This is, hands down the tastiest cheesy potatoes I’ve had thus far!


Potatoes are the main source of starch in this dish. In this recipe, we used 5 lbs Russet potatoes slices as this type of potato has the ideal texture for baking.

Red Potato- While these potatoes have less starch and more sugars than russet potatoes (which makes them a little stickier), they make a great substitute for this recipe. They can also be used for boiling, steaming, grilling, and pan-frying!



In a sauté pan we melted ¼ cup or ½ stick of butter after which we added onion and garlic. These 3 ingredients not only add flavor to the cheese sauce but also keeps the garlic and onion firm during the cooking process.


Garlic and Onion

These two are among the most commonly used foods in cooking as they add that extra spice and flavor to any dish! We sauteed 2 cups of onions along with 6 cloves of minced garlic for about 4-5 minutes. During this process, the onions released loads of flavor in the roux! The aroma was absolutely intoxicating!

Garlic Powder- This is a good substitute for garlic as it is convenient and dissolves quickly however fresh garlic has a stronger flavor.



Flour is a Thickener. The starch present in the flour softens and when heated can absorb fat easily. A ¼ cup of flour was added to the butter and onion mixture, stirred, and cooked for 2-3 minutes. What this did was absorb the melted butter, along with all the yummy flavors from the garlic and onion! It thickened and added body to the sauce

Cornstarch– This is also a thickener and can be used as a replacement for flour.



We used vegetable broth in this recipe as the main source of liquid for the cheese sauce. Not only is it a good source of nutrients but paired with the onion, garlic, and cheese flavors, it’s irresistibly delicious.

Bouillon Cubes- If you don’t have any vegetable broth on hand, you can use bouillon cubes and hot water as a substitute. Simply dissolve 1 cube in 1 cup of boiling water and done!


Heavy Cream

This cream contributed to the overall flavor, thickness, and creaminess of our cheese sauce. When heated this cream thickens well, but don’t ever allow it to boil as this will cause it to curdle. 1 ½ cups of heavy cream were used in this recipe.

Butter and Milk- For a quick and easy heavy cream sub, melt 1/3 cup of butter in the microwave or stove and let it cool. Once cooled, combine the melted butter with ¾ cup of milk and stir.


Sour Cream

Sour cream has a tangy, tart taste. It’s rich, thick, and creamy consistency adds a tantalizing flavor to any dish, inducing mouth-watering anticipation. We used 8 ounces of it between the layers of potato and cheese. It definitely gave the dish an extra boost of flavor! 

Whipped cream and lemon juice- This is a great replacement if your short on sour cream! Mix 1 cup of whipped cream with 1 tbs of lemon juice and you’re good to go!



There are 3 kinds of cheese in this recipe. 3 cups of Cheddar and 1 cup each of Pepper Jack, and Parmesan. I find this to be the tastiest combination, but feel free to use your favorite cheeses! We used 2 cups of cheddar in the cheese sauce and the remaining cup we layered in thirds over the potatoes, along with the pepper jack and parmesan. 



This recipe requires a total cooking time of an hour and ½ – 2 hours. We used a casserole dish covered in tin foil, baked it for about 60 minutes, then removed the foil and returned it to the oven for an additional 15 minutes to allow the cheese on top to brown.  This time may vary depending on how thick your potato slices are.



Fresh out of the oven, the first thing that hits you is that aroma of melted cheese and baked potatoes, just wow! I have to say, even though I wanted to dig in right away, I had to cool it first. I let it sit for 15 minutes, cut myself a generous piece (corners are the best!), and lost myself in cheesy goodness, Sooo yummy!



Scalloped potatoes can be stored in the refrigerator for up to 4 days and reheated using a microwave, oven, or stove. For longer storage, cover with cling wrap or transfer to an airtight container and freeze. To preheat, use the above-mentioned methods but keep in mind that after freezing and reheating, the potatoes will become even softer than before.


Equipment Used

Mandoline slicer


Skillet/ Saute Pan

Casserole dish


This Cheesy Scalloped Garlic Potatoes recipe is great for putlocks, dinner parties, or barbeques. Have it as a side dish, an entrée, or a one-dish meal. Pork, chicken, or fish will pair well with this recipe. Honestly, it goes great with almost any meat dish, so don’t be afraid to get creative!  




Cheesy Garlic Scalloped Potatoes

Yield: 6- 8 Servings
Prep Time: 25 minutes
Cook Time: 2 hours 4 seconds
Additional Time: 15 minutes
Total Time: 2 hours 40 minutes 4 seconds

Baked potatoes engulfed in a creamy garlic cheese sauce and layered in shredded cheese. These cheesy garlic scalloped potatoes make for one deliciously hearty meal!


  • 5 lbs Russet potatoes sliced 1/8" thick
  • 2 cups onions chopped small
  • 6 cloves garlic minced
  • ¼ cup butter (½ stick)
  • ¼ cup flour
  • 1 ½ cups vegetable stock
  • 1 ½ cups heavy cream
  • 1 tsp salt
  • 2 tsp pepper
  • A dash of:
  • thyme
  • parsley flakes
  • basil leaves
  • 2 tsp Slap Ya Mama® seasoning
  • 8 oz sour cream
  • 3 cups cheddar cheese grated, divided
  • 1 cup pepper jack cheese grated
  • 1 cup freshly grated Parmesan cheese


    1. Preheat your oven to 400°F or 200°C and spray your baking dish with a non-stick spray and Set aside.
    2. Peel and thinly slice potatoes using a knife or mandoline slicer. Using a large bowl, submerge in water until ready to use. This prevents the potatoes from changing color.
    3. Over low flame melt butter in a saute pan, then add onions and garlic. Saute for about 4-5 minutes, stirring occasionally.
    4. Sprinkle in flour over onion and butter mixture, stir and cook for about 2 minutes.
    5. Pour the vegetable stock into the pan and stir, add salt, pepper, seasoning, and heavy cream then stir until mixture thickens., Remove from flame before it begins to boil, then stir in 2 cups of cheddar cheese.
    6. Using 1/3 of the potato slices, make a layer in the baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes.
    7. Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese.
    8. Repeat layering twice mo ending with cheddar cheese. re
    9. Cover the baking dish with foil and place in oven. Cook for 1 1/2 - 2 hours.
    10. About 15 - 20 minutes prior to doneness, remove the foil to allow the cheese to brown.
    11. Remove from oven and allow to sit for 15 minutes before serving.

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