Three Cheese Garlic Scalloped Potatoes

Carole F


I had to post this recipe...I was interested in making a different type of scallop potato for our Easter dinner..started looking on line and stopped dead in my tracks when I came across this recipe. I am a potato lover...I love, love, love potatoes and have made many many versions over the years. I am here to tell you this is by far hands down one of the best scallop potato recipes I have ever eaten or is out of this world delicious! Try this won't be sorry. I wanted to take a picture of my finished product but forgot until it was too late, late...meaning it was an empty dish! Next time...I promise!

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2 lb
yukon gold potatoes, peeled and thinly sliced
2 Tbsp
butter, divided
1 pt
heavy cream
2 clove
garlic thinly sliced
2 c
shredded sharp cheddar cheese
4 slice
provolone cheese
1/2 c
freshly grated parmesan cheese
salt and pepper to taste

Directions Step-By-Step

Preheat oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over potatoes. Sprinkle one cup of Sharp cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Sharp cheddar cheese, then top with slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Allow to cool for about 15 minutes before serving.
NOTE: I put the freshly grated parmesan cheese on before putting it in the oven...I did this by mistake and realized I was supposed to add after the potatoes had cooked for a 1/2 I covered the casserole dish with a piece of foil that was loosely covering the dish as not to touch the cheese on top...I then baked potatoes for about an hour and then removed foil and allowed to bake until potatoes were tender and the cheese started to make a beautiful crust on top. It will look soupy at first..after it sets it thickens and makes a wonderful cheesy sauce for the potatoes. I also added a little more heavy cream than recipe calls for, like a 1/4 cup or so...use your judgement.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian