Can I make cheesy garlic scalloped potatoes ahead of time?

Absolutely. Cheesy garlic scalloped potatoes are a great make-ahead dish. You can fully assemble the casserole a day in advance, cover it tightly, and refrigerate overnight. When you're ready to bake, let the dish sit at room temperature for about 30 minutes, then bake as directed. This helps ensure even cooking and prevents the dish from going into the oven too cold, which could increase baking time.

What’s the best cheese combination for scalloped potatoes?

The best combo for cheesy garlic scalloped potatoes includes a mix of cheddar, pepper jack, and parmesan. Cheddar melts into a smooth, rich base. Pepper jack adds a creamy texture with a slight kick, and parmesan brings a salty, nutty edge that rounds out the flavor beautifully. You can also experiment with Gruyère, mozzarella, or smoked gouda depending on your taste preferences.

How do I keep scalloped potatoes from turning watery?

Watery cheesy garlic scalloped potatoes are usually caused by a sauce that wasn’t thickened properly. To avoid this: Always cook your roux (flour + butter) long enough to form a paste. Let the sauce thicken before removing from heat. Don’t skip the resting time after baking. Letting the dish sit for 15 minutes helps the sauce set and prevents pooling liquid at the bottom. Also, use starchy potatoes like Russets, which absorb sauce better than waxy varieties

What kind of potatoes work best for scalloped potatoes?

Russet potatoes are the gold standard for cheesy garlic scalloped potatoes. Their high starch content breaks down just enough during baking to create that creamy texture we all love. They also absorb the garlic cheese sauce beautifully. If you're out of Russets, Yukon Golds are a solid runner-up—they're slightly firmer but still deliver a buttery bite. Avoid red potatoes or other waxy types, as they hold their shape too well and won't create that soft, layered effect.

Can I freeze leftover cheesy garlic scalloped potatoes?

Yes, cheesy garlic scalloped potatoes freeze quite well. Let them cool completely, then transfer to an airtight container or wrap the entire dish in plastic wrap and foil. Freeze for up to two months. When you're ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through. Add a splash of cream before reheating to revive the sauce if needed.

How can I add meat to scalloped potatoes without ruining the texture?

The key to adding meat to cheesy garlic scalloped potatoes without compromising the creamy texture is to fully cook the meat first and use it in thin layers . Try: Crispy bacon crumbles for smoky flavor and crunch Diced ham for salty-sweet richness Shredded rotisserie chicken for added protein without overpowering the garlic cheese flavor Avoid using raw meat directly in the dish, as it could release moisture and make your scalloped potatoes soggy.

Cheesy Garlic Scalloped Potatoes Simple Make Ahead Side for Dinner

Description

Cheesy Garlic Scalloped Potatoes are the ultimate comfort side dish—layered thin slices of potatoes baked in a creamy garlic cheese sauce until bubbly and golden. Perfect for holidays, family dinners, or any meal that needs a hearty, flavorful boost.

Ingredients

Units Scale

2 lbs russet potatoes, peeled and thinly sliced
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika (optional for topping)
1 tablespoon chopped fresh parsley (optional for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for another 1–2 minutes to form a roux.
Gradually whisk in the milk and cream, stirring until smooth and slightly thickened.
Stir in cheddar and mozzarella cheese, salt, and pepper until melted and smooth.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top.
Repeat with remaining potatoes and sauce.
Sprinkle with paprika if using, then cover with foil.
Bake for 45 minutes covered, then uncover and bake for an additional 20–25 minutes until golden and bubbly.
Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Use a mandoline slicer for evenly thin potatoes.
Yukon gold potatoes can be substituted for a creamier texture.
Add cooked bacon or caramelized onions for variation.
Can be made a day ahead and reheated in the oven.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 3g
Sodium: 410mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 9g
Cholesterol: 55mg