Three Cheese Garlic Scalloped Potatoes Recipe
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Potatoes are layered with Cheddar cheese and smothered with creamy roasted garlic soup.
Simply the best scalloped potatoes.. My family loves them! I tend to add a little more cheese and my own set of spices; but the family loves them... I've found that the cooking time can vary dependant on the size of your slices of potatoes... My family and I enjoy thick (setting 4-5 on a potato cutter) slices, it's like a cheesy mashed potatoes... You can definately play around with amount of cheeses to taste; this recipe is one that you'll definately have fun playing with :).
These potatoes came out excellent after a few revisions. Melt 1Tbsp of butter in a saucepan then add the heavy cream, garlic, cheddar cheese, 1 tsp salt, 1/4 tsp pepper, and 1 small onion finely chopped. Whisk til cheese is melted then add potatoes. Boil for 5-10 mins. Pour the mixture into buttered baking dish, dot with remaining 1Tbsp butter and cover with foil that has been sprayed with cooking spray. Bake at 375 for half hour covered and then uncovered for another 30 mins or til potatoes are tender. Dont forget to add the parmesan cheese when uncovering the potatoes. This dish came out very delicious. The sauce thickened right up and i had no trouble with the cooking time. Enjoy!
I made these a couple of weeks ago. Very good I only changed this a little I crushed the garlic and added it to the cream (I tripled the recipe and wanted the garlic to be even through the potatoes) I also added finely chopped onion like another reviewer. Go easy with the salt with all this cheese especially with the parmesan. I will be making this for Easter dinner this Sunday to go with the ham. I find that if I par boil the potatoes (cover potatoes with water and bring to a boil for a couple of minutes) then slice they cook faster and the sauce is creamier I think because the potatoes don't absorb to much of the moisture, maybe that just me.
Loved this recipe! The best scalloped potatoes I've ever tasted! Easy to make also. Did have to bake longer than stated but well worth the wait!