Name: Cheesy Garlic Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Southern
Ingredients: 5 lbs Russet potatoes, sliced ⅛” thick; 2 cups onions, chopped small; 6 cloves garlic, minced; ¼ cup butter; ¼ cup flour; 1 ½ cups vegetable broth; 1 ½ cups heavy cream; 1 tbsp salt; 2 tsp black pepper; 2 tsp Cajun seasoning (like Slap Ya Mama®); 8 oz sour cream; 3 cups cheddar cheese, grated (divided); 1 cup pepper jack cheese, grated; 1 cup Parmesan cheese, freshly grated

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Cheesy Garlic Scalloped Potatoes are a rich and indulgent side dish layered with thinly sliced russet potatoes, sautéed garlic and onions, and a blend of cheeses in a creamy Cajun-spiced sauce. Perfect for holidays or hearty family dinners, this dish elevates the classic scalloped potato with bold flavors and luscious textures.

Why You’ll Love This Recipe

A luxurious blend of three cheeses: cheddar, pepper jack, and Parmesan.
Creamy, garlicky sauce with a flavorful Cajun kick.
Perfectly layered and baked to golden perfection.
An ideal side for gatherings, potlucks, or festive meals.
Can be made ahead and reheated without losing quality.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Russet potatoes, sliced ⅛” thick
onions, chopped small
garlic, minced
butter
flour
vegetable broth
heavy cream
salt
black pepper
Cajun seasoning (such as Slap Ya Mama®)
sour cream
cheddar cheese, grated
pepper jack cheese, grated
Parmesan cheese, freshly grated

Directions

Preheat oven to 400°F (204°C). Grease a 14 x 11½ x 2¼ inch baking dish with nonstick spray.
Peel and slice potatoes to ⅛” thickness. Place in a bowl of cold water to prevent browning.
In a large skillet, melt butter over medium heat. Add onions and garlic, sautéing for 4–5 minutes until softened.
Sprinkle in flour and cook for 2 minutes while stirring.
Gradually pour in vegetable broth, stirring continuously. Add heavy cream, salt, pepper, and Cajun seasoning. Cook until thickened—do not boil.
Stir in 2 cups of cheddar cheese until melted and remove from heat.
Layer ⅓ of the potatoes in the baking dish. Top with ⅓ of the sour cream and ⅓ of the cheese sauce.
Sprinkle with ⅓ each of Parmesan, pepper jack, and remaining cheddar.
Repeat the layers two more times, finishing with cheddar on top.
Cover with foil and bake for 1½ to 2 hours, depending on potato thickness.
Remove foil during the last 15–20 minutes to brown the cheese topping.
Let rest for 15 minutes before serving.

Servings and timing

Servings: 10
Prep time: 30 minutes
Cooking time: 1 hour 30 minutes
Total time: 2 hours

Variations

Meat Lovers: Add cooked bacon or ham between layers.
Herb Infusion: Mix in fresh thyme or rosemary for added depth.
Spice Level: Increase Cajun seasoning or add hot sauce for more heat.
Cheese Blend: Try gouda, fontina, or Swiss for variation in flavor.
Lighter Option: Replace heavy cream with half-and-half and reduce cheese slightly.

Storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze tightly wrapped portions for up to 2 months. Thaw overnight before reheating.
Reheating in Oven: Cover with foil and heat at 350°F (175°C) until warmed through, about 20–25 minutes.
Microwave Reheating: Heat individual portions in 1-minute intervals until hot, covering loosely to retain moisture.

FAQs

1. Can I slice the potatoes ahead of time?

Yes—store them in a bowl of cold water in the fridge to prevent browning until ready to use.

2. Do I need a mandoline slicer?

A mandoline ensures uniform slices for even cooking, but a sharp knife works fine with care.

3. Can I substitute the cheeses?

Yes, as long as they melt well. Use your favorite blend of melty cheeses.

4. Is the Cajun seasoning very spicy?

It adds mild to moderate heat. Adjust the amount to your spice preference.

5. Can I make this dish ahead of time?

Yes—assemble and refrigerate unbaked, then bake just before serving or reheat fully baked.

6. How do I know when it’s done?

Potatoes should be fork-tender and the top golden and bubbling.

7. Can I use Yukon Gold or red potatoes?

Yes—Yukon Golds offer a buttery flavor, though Russets provide the creamiest texture.

8. Can I make this dairy-free?

Use dairy-free butter, cream, sour cream, and cheese alternatives—though texture and flavor may vary.

9. Is this dish gluten-free?

As written, no—due to the flour. Substitute with gluten-free flour to make it gluten-free.

10. What main dishes pair well with this?

Serve with roasted meats, grilled chicken, ham, or a simple salad to complement the richness.

Conclusion

Cheesy Garlic Scalloped Potatoes are a decadent and satisfying side dish that brings together creamy, cheesy goodness with a subtle garlic and Cajun spice kick. Whether for a holiday feast or a comfort food craving, this recipe delivers both flavor and heartiness in every bite.

Cheesy Garlic Scalloped Potatoes

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Author: Mia
Total Time: 2 hours
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Ultra creamy scalloped potatoes baked in layers with garlic, three cheeses, sour cream, and a bold Cajun kick—perfect as a hearty side dish or comforting vegetarian main.

Instructions

Preheat oven to 400°F (204°C). Spray a 14 x 11½ x 2¼ inch baking dish with nonstick spray and set aside.
Peel and slice potatoes to ⅛” thickness. Place in a large bowl of cold water to prevent browning.
In a large skillet, melt butter over medium heat. Add onions and garlic; sauté 4–5 minutes until softened.
Sprinkle flour over onions; stir and cook for 2 minutes.
Slowly pour in vegetable broth, stirring constantly. Add heavy cream, salt, pepper, and Cajun seasoning. Cook until thickened (do not boil).
Stir in 2 cups cheddar cheese until melted. Remove from heat.
Layer ⅓ of potatoes in the baking dish, top with ⅓ sour cream and ⅓ cheese sauce.
Sprinkle with ⅓ Parmesan, ⅓ pepper jack, and ⅓ remaining cheddar.
Repeat layers two more times, finishing with cheddar on top.
Cover with foil and bake for 1½–2 hours, depending on potato thickness.
Remove foil for last 15–20 minutes to brown cheese.
Let sit 15 minutes before serving.