Four Cheese Garlic Scalloped Potatoes
A classic potato dish with four varieties of cheese, garlic and a nice spicy kick! A perfect side dish for any occasion.
Okay, three things…
Divergent.
I saw it over the weekend. SO good. You have to go see it. I loved the books so I had high hopes for the movie. Seriously, so well done. I’m already itching to see it again and even pre-order the movie. I even went as far as to see when the next movie will be out… I know what I’ll be doing this time next year!
Also, furniture shopping.
We went shopping for a new table this weekend, but when we were done the kids wanted to wander. Who could blame them? Looking at furniture is fun even if you’re not buying it. Is it just me or do you feel compelled to kind of drop down on all comfy looking couches and chairs. It’s basically the goldilocks issue for me. You think it looks comfy, but you don’t know until you sit down. Even if you’re not shopping for chairs or couches, you’re still compelled to try out the comfy looking ones.
And …we’re getting more snow this week! Seriously, make it stop! I’m so over snow. I want sun, flowers and warmth! It would figure that our new table and chairs have a delivery date smack in the middle of it all, which means we’ll probably have to wait to get them. Just my luck.
Make that four things, because… these potatoes!
Is it just me or do scalloped potatoes scream spring to anyone else? I think for some reason I associate them with Easter even though we’ve always been a mashed potato kind of family, even growing up. But I love scalloped potatoes. What’s not to love?
Layers of thinly sliced potatoes with lots of cheese, garlic and cream. It’s heavenly.
This particular variety of scalloped potatoes features not one or even two, but four varieties of cheese, freshly minced garlic, cream and a nice kick from spicy red pepper flakes. Be sure to add this tasty recipe to your Spring and Easter plans!
Four Cheese Garlic Scalloped Potatoes
Ingredients
- 3 medium russet potatoes, roughly 1.5lb
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes, optional
- 1 C heavy cream
- 1 oz mild cheddar, shredded
- 1 oz extra sharp cheddar, shredded
- 2 oz Gruyere , shredded
- 1/3 C Parmesan
Equipment
Instructions
- Preheat oven to 400°F. Lightly grease a 1-quart baking dish.
- Toss cheese together in a large bowl. In a medium bowl whisk together salt, pepper, red pepper flakes and garlic with the heavy cream, set aside.
- Carefully peel and slice potatoes into 1/8-inch discs, using a sharp knife or mandoline slicer.
- Add two layers of potatoes to prepared dish, topping off with a small handful of cheese. Repeat layers until all potatoes and cheese have been used. Top off with heavy cream mixture.
- Bake for 50-60 minutes or until potatoes are fork tender and top is golden.
Notes
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YUM. Garlic, cheese, and potatoes… sounds like heaven!
Thanks Marie!
Potatoes always taste better with more cheese! These look delicious
Thanks Chloe!
Those look so good! I’ll definitely be making them for the next family function.
I’m also in New England and very sad about the snow :( Hopefully it will be one of those storms where they’re just wrong and we get one inch.
Fingers crossed this storm turns out to be a dud!
I’m definitely a meat and potatoes girl. You can never go wrong with scalloped potatoes coated with cheese.
Thanks Meagan!
Oh you are making me crave Easter! My dad always makes scalloped potatoes for dinner and it’s probably my favorite. But Easter is like a month away, so I’m adding this to my menu lise for next week!
You definitely need this then! :)
Totally my dream dish. Love this!
Thanks Claire :)
OMG., yum! I want to bury myself in these potatoes….and then eat me way out :)
hahaha that sounds like an interesting plan :)
Yum! I saw Divergent over the weekend too. Now I need to read the book.
You’ll love the book even more!
I am planning on seeing that movie this weekend. I cannot wait. And these potatoes. So yummy! I wish I could sneak some in the theater.
You’re seriously going to love it! So good.
Scalloped potatoes scream Ny time of year to me! Probably bc I could eat them every day! Especially If you pack them with 4 types of cheese! Oh the cheesy goodness! Your photos are beautiful, btw!
Thank you! :)
Potatoes with a lot of cheese and garlic sounds good to me! They look almost like a main dish :)
I can always eat potatoes as a main dish ;)
The cream in scalloped potatoes always makes me shy away from them, but these look so heavenly I think I need to try them!! So much cheesy goodness :) pinned!
Thanks Rachel!
Oh man, I really want to DIG right in!!!
Yay! :)
So much cheesy deliciousness. Yum! Oh my, it’s snowing here. I hate it!
Thanks Jennie! Good luck with the snow!
GAH I just licked my computer.
I sure hope it was clean ;)
What a wonderful creamy dish!
Thanks Layla!
This looks SO good. I LOVE scalloped potatoes, even more when it’s a four-cheese one. Mmmm! Ugh Divergent. You know how I feel about it and my new boyfriend is a hottie ;)
Beautiful!!! Everybody loved it!! :))
Perfect dish for cheese lovers like myself!!!Thank you for sharing it.
Cheers!!!
Thanks so much :)
How funny. I always think of scalloped potatoes as a winter thing. I think it’s the cream. Don’t worry. I’m not going to let something as silly as a calendar stop me from trying this recipe.
Too funny! They should definitely be a year round thing ;)
I made this yesterday as a part of our Easter dinner and it was amazing!! Thank you for this wonderful recipe!
So glad you enjoyed it! Thanks for sharing! :)
Rachel I literally stumbled on these on SU. They look amazing, my hubby loves scallop potatoes so I need to try these. They look perfect.
Thanks Kim! :)
Talk about delicious!
Looks absolutely delicious! Any recommendations on preparing the dish, freezing it and cooking next day? Thanks!
If it’s being served the next day, freezing wouldn’t be necessary. I would only ever recommend freezing if it’s being made well ahead. In this case, chilling overnight would be sufficient and you would simply reheat in the oven or microwave.
I only have cheddar.. would it be possible without gruyere?
It wouldn’t have quite the same taste but should still work just fine.
Hi- this really caught my eye on Pinterest and I’m planning on doubling for Christmas Eve dins. Any suggestions on cooking time, pan size etc since it will be doubled? Thanks!
If simply doubling, a 2-quart dish should be sufficient. I’d suggest cooking per the stated directions and check around 50 minutes to see how tender the potatoes are. Continue cooking longer as needed. Enjoy!
I made these today for dinner, and they took wayyyyy longer than 60 minutes, my potatoes were still hard. I have made scalloped potatoes before and these are tasty but did not cook for anything!
The time will be determined on the thickness of your potatoes and oven temperature. If the slices are too thick or your oven is not running at the proper temperature, it will definitely take longer than specified.
I made these for a Friends-giving and got so many compliments, I decided to make it again for my family’s thanksgiving in two days. I wanted to prep the dish tonight, however, as I will be travelling a bit with it. Do you have any tips for doing this a couple nights before?
So glad to hear everyone enjoyed it! As far as making it ahead goes, I’d suggest making it as is and wrapping it well prior to traveling. Then, reheat the day of until heated through. Good luck and happy Thanksgiving! :)
I made this yesterday and it was a complete smash hit! Truly, this dish is phenomenal! It’s an immediate classic for my family! ???
So glad everyone enjoyed it!
I’ve made this several times, but used sweet potatoes instead. Both ways are wonderful and I’m glad I found this. It’s now apart of my thanksgiving lineup.
So glad you’ve enjoyed it, Nick! Thanks for sharing :)
Do you use preshredded cheese or shred it yourself?
Freshly shredded would be best.
Hi Rachel. These are in my oven right now. Thanks for the recipe. Very easy. Looking forward to trying them!
I hope you enjoyed it! :)
I made 2 huge casserole trays of these for Thanksgiving and they were the hit of the dinner. These are ridiculously good. The only thing I changed was “small handful of cheese” I smothered the cheese on. It was a holiday so I allowed the extra calories and let me tell you it was soo worth it. I will be making this at Christmas for sure.
So glad to hear everyone enjoyed them so much! Thanks for sharing, Alexandria! :)
These are ASWESOME! I made 3 trays a few weeks ago and will be making more for Easter. I made the trays and gave them out to family members. I assembled them ahead of time, put them in the fridge, and then cooked them the next day and they turned out great!
The four cheeses I used was Coby jack, Sharp Cheddar, Swiss and Parmesan. Thanks for the recipe :)
So glad you’ve enjoyed them, Brittney! :)
Rachel, Just looks delicious. Looks like i am too late to know this recipe.
Thank you!
We made these with our Christmas Prime Rib…. It is now our favorite potato recipe… Everyone raved about them. We did increase the garlic and pepper flakes just a tad…
So glad everyone enjoyed them!
I thought I’d reduce the fat by using half and half instead of heavy cream and the sauce separated/curdled. Was it because of the substitution?
The lower the fat content, the more likely that is to happen. The temperature of your mixture also plays a role. Definitely give it another try sometime using the ingredients as listed and carefully watch your temperature. Another option, if it’s not completely broken, is simply to add extra cream and whisk until it comes together. If it’s not significantly curdled, it can also be pressed through a mesh strainer.
I am making these for a dinner party tonight! Can I prepare ahead and cook this evening? It looks delish and can’t wait to taste them!
Prepping ahead the same day shouldn’t be a problem. Enjoy!
Can you substitute Yukon gold potatoes for the russet?
Absolutely!
Sounds fabulous. Can they be fully cooked the day before, then reheated? If so at what what temp and for how long?
You can prep ahead and cook the same day. Or you can attempt to cook ahead and reheat. I haven’t personally done that with this dish, but it should work okay. General recommendations would be to reheat at 350°F until heated through.