Roasted Garlic Scalloped Potatoes

Roasted Garlic Scalloped Potatoes


"These potatoes are easy and delicious. Garlicky and cheesy."

Ingredients 1 h 30 m {{adjustedServings}} servings 411 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
  3. Bake in preheated oven for 70 minutes.
Tips & Tricks
Garlic Red Potatoes

This simple, savory side dish is perfect beside steaks and roasts.

Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

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Reviews 57

  1. 74 Ratings


The recipe calls for creamy potato soup -- NOT cream of potato. The soup is Campbell's select, and blends quite nicely in the blender. I added additional roasted garlic and cream -- delicious!!


I used regular potato soup and added fresh garlic. I also used the food processor slicer to make equally thin slices of potatoes. The thicker the slices the longer it takes to bake. The thicker slices of potato may not cook long enough so try to make them the same thickness. The thinly sliced potatoes baked perfectly in the seventy minutes the recipe called for. One other BIG tip is to lightly grease the baking dish for easy clean up! This is a quick, easy and TASTY recipe that even a rookie like myself can make!


Great for a prime rib dinner. I used this recipe for my Christmas Eve dinner. I couldn't find the potato and garlic soup so I had to use Mushroom and garlic soup. The mushroom soup was brown so it changed the appearance of the dish I'm sure. I tripled this recipe for 20 dinnner guests. We had leftovers that were later devoured before the night was over. I had to cover the dish with foil because it was browning too quickly. That may be because I made such a large pan of the potatoes. I think this dish tastes best if it has a chance to "rest" after coming out of the oven. The potatoes firm up a bit. Will seek out the cream of potato and garlic soup and make this again. A Keeper.