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Loaded Scalloped Potatoes with Three Cheese and Roasted Garlic Recipe

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4 from 84 reviews

This Loaded Scalloped Potatoes recipe features thinly sliced gold or red potatoes baked in a creamy, flavorful sauce made with butter, garlic, cream cheese, whole milk, and a medley of shredded cheeses including sharp cheddar, gruyere, and smoked gouda. Enhanced with fresh herbs and seasonings like thyme, Italian seasoning, smoked paprika, and dry mustard powder, this dish is a comforting, savory side perfect for family dinners or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 3 lbs. gold potatoes or red potatoes, peeled and sliced to 1/4 or 1/8 inch thick

Sauce Ingredients

  • 3 tablespoons salted butter
  • 1 medium onion, finely diced
  • 5 cloves garlic, minced
  • 3 tablespoons flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon roasted garlic base by Better Than Bouillon
  • 2 ounces cream cheese, softened

Cheeses

  • 4 ounces sharp cheddar, shredded (habanero cheddar used for a little kick)
  • 4 ounces gruyere, shredded
  • 4 ounces smoked gouda, shredded

Herbs and Seasonings

  • 1/3 cup chives, minced
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard powder
  • 1 teaspoon freshly cracked pepper

Instructions

  1. Prepare the potatoes: Peel the gold or red potatoes and slice them evenly to about 1/4 or 1/8 inch thickness. Set aside.
  2. Sauté onions and garlic: In a large saucepan, melt the salted butter over medium heat. Add the finely diced onion and sauté until translucent and soft, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Make the roux-based sauce: Sprinkle the flour over the cooked onions and garlic, stirring constantly to form a roux. Cook the mixture for about 2 minutes to eliminate the raw flour taste.
  4. Add dairy and seasoning: Gradually whisk in the whole milk and heavy cream, ensuring the mixture is smooth without lumps. Stir in the roasted garlic base, cream cheese, fresh thyme, Italian seasoning, smoked paprika, dry mustard powder, and freshly cracked pepper. Keep whisking until the sauce thickens, about 5-7 minutes, then remove from heat.
  5. Combine cheeses: Stir in the shredded sharp cheddar, gruyere, and smoked gouda into the warm sauce until fully melted and incorporated.
  6. Layer the potatoes: In a greased baking dish, spread a layer of sliced potatoes, then pour some of the cheese sauce over the top. Repeat layering until all potatoes and sauce are used, finishing with sauce on top. Sprinkle the minced chives evenly over the surface.
  7. Bake the scalloped potatoes: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 45-60 minutes or until the potatoes are tender when pierced with a fork. Remove the foil for the last 10-15 minutes to allow the top to brown and become bubbly.
  8. Rest and serve: Let the scalloped potatoes rest for 10 minutes after baking to thicken and set. Serve warm as a rich, flavorful side dish.

Notes

  • For thinner potato slices, use a mandoline slicer for even results and faster cooking.
  • If you prefer less spicy, substitute habanero cheddar with mild sharp cheddar.
  • Make sure to stir the sauce frequently to prevent lumps and burning.
  • The dish can be prepared a day ahead; just cover and refrigerate, then bake when ready.
  • Leftovers store well in the fridge for up to 3 days and reheat in the oven for best texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/loaded-scalloped-potatoes-with-three-cheese-and-roasted-garlic-recipe/