Easy Cheesy Scalloped Potatoes with Garlic Cream Sauce
Rich, creamy potato casserole featuring tender sliced russet or Yukon potatoes layered with a luxurious garlic-infused cheddar cream sauce. The combination of heavy cream, sharp cheddar cheese, and aromatic thyme creates a comforting side dish perfect for holiday gatherings, family dinners, or potluck events. This version stands out with its double-cheese layering technique and optional cayenne kick that adds subtle warmth to balance the richness.
Ingredients
- 2 ½ pounds russet or Yukon gold potatoes, thinly sliced
- 3 tablespoons butter
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 ½ cups heavy cream
- 3 tablespoons all-purpose flour
- salt and pepper, to taste
- 1 teaspoon fresh thyme
- ½ teaspoon cayenne pepper(optional)
- 3 cups cheddar cheese, grated
- 1 tablespoon chives, chopped(optional)
Instructions
- 1
Peel potatoes if desired and slice thinly into even 1/8 to 1/4 inch pieces
- 2
Melt butter in saucepan over medium heat
- 3
Add chopped onions and cook for 3 minutes until soft
- 4
Add minced garlic and thyme and cook for 1 minute
- 5
Stir in flour
- 6
Pour in heavy cream
- 7
Add salt, pepper, thyme, and cayenne and stir
- 8
Stir in 2 cups cheddar cheese until melted and sauce is smooth, then remove from heat
- 9
Butter or spray baking dish
- 10
Layer half the sliced potatoes in bottom of dish
- 11
Pour half the cheese sauce over potatoes
- 12
Sprinkle with half the remaining cheddar cheese
- 13
Repeat layering with remaining potatoes, sauce, and cheese
- 14
Sprinkle top with chopped chives
- 15
Cover with aluminum foil
- 16
Bake for 40 minutes at 375 degrees F
- 17
Remove foil
- 18
Sprinkle remaining cheddar cheese over top
- 19
Bake for 20 more minutes until cheese is melted and potatoes are cooked through
- 20
Remove from oven and garnish with chives before serving
Tips
Use a mandoline or sharp knife for uniform potato slices to ensure even cooking throughout the casserole.
Let the dish rest for 10-15 minutes after baking to allow the sauce to thicken and make serving easier.
Grate cheese from a block rather than using pre-shredded for better melting and creamier texture.
Good to Know
Refrigerate covered for up to 4 days. Reheat in 350F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 10-15 minutes to cooking time.
Best served hot as a side dish. Let rest 10-15 minutes before serving for easier cutting.
Common Mistakes
Slice potatoes uniformly to avoid uneven cooking with some pieces mushy and others undercooked.
Do not skip the resting period after baking to avoid a watery, runny sauce when serving.
Cover with foil initially to prevent top from burning before potatoes cook through completely.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble the casserole up to one day ahead, cover and refrigerate. Add 10-15 extra minutes to the baking time when cooking from cold.
What if my sauce seems too thin?
The sauce will thicken as it bakes and cools. If still thin after resting, return to oven for 5-10 minutes uncovered.
How long will leftovers keep?
Store covered in refrigerator for up to 4 days. Reheat individual portions in microwave or whole dish in 350F oven until heated through.