Scalloped Potatoes Creamy Garlic (Printable)

Layers of thinly sliced potatoes baked in a creamy garlic sauce topped with golden cheese crust.

# What You'll Need:

→ Vegetables

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, thinly sliced

→ Dairy

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded Gruyère or sharp cheddar cheese, divided
06 - 3 tbsp unsalted butter

→ Seasonings

07 - 2 cloves garlic, minced
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ¼ tsp ground nutmeg (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add garlic and onion; sauté until softened, about 3 to 4 minutes.
03 - Stir in milk, heavy cream, salt, black pepper, and nutmeg. Heat until steaming without boiling, then remove from heat.
04 - Arrange half of the potato slices evenly in the prepared dish, slightly overlapping.
05 - Pour half of the cream mixture over the potatoes and sprinkle with 1 cup of cheese.
06 - Layer remaining potatoes on top, pour remaining cream mixture, then top with remaining cheese.
07 - Cover with aluminum foil and bake for 45 minutes.
08 - Remove foil and continue baking 25 to 30 minutes until golden, bubbling, and fork-tender.
09 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The potatoes emerge impossibly tender while the top turns golden and crispy—a textural contrast that's pure comfort on a plate.
  • It's the kind of dish that makes people ask for seconds before they even finish their first bite, and somehow it tastes even better the next day.
  • You can prepare it hours ahead and slide it into the oven when you need it, making entertaining feel effortless.
02 -
  • Consistency matters enormously—slice your potatoes uniform thickness or they'll cook unevenly, leaving some raw while others turn to mush. A mandoline is worth its weight in gold here.
  • Don't boil the cream sauce. If it boils, the proteins break apart and you'll end up with a grainy, separated mess. Medium heat and patience are your friends.
  • Taste the sauce before pouring it over the potatoes. It should taste almost too salty because the potatoes will absorb that seasoning as they cook. Trust your palate on this one.
03 -
  • If you're serving a crowd, make this dish a few hours ahead, keep it covered, and reheat gently in a 160°C (325°F) oven for about 20 minutes. It reheats beautifully without drying out.
  • The key to preventing a soggy bottom is not skipping the resting step. Those 10 minutes make the difference between a sauce that runs and one that holds its structure on the plate.

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