Three Cheese Garlic Scalloped Potatoes

Three Cheese Garlic Scalloped Potatoes

veggigoddess 7

"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!"

Ingredients 1 h 10 m {{adjustedServings}} servings 679 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  2. 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. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano 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.
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Reviews 619

  1. 790 Ratings


This is a delicious recipe. After reading other reviews I decided against using heavy cream. Instead, I wisked together one cup of fat free sour cream and 1 cup of skim milk. It made it very creamy, without the heaviness of the cream. Plus, the sour cream gave it a really nice flavor. I also used minced garlic instead of sliced garlice. It was absolutely delicious!


An amazing recipe. Have made several times, each with different cheese combos. You have to use the fresh grated Parmesan on top for the crispy topping effect. I used my mandolin to slice the potatoes very thin, so the cooking time was precise. What a wonderful recipe! *Update*: I've found that if you cover with foil for the first half hour (spray the underside of the foil with cooking spray and it won't stick to the cheese) the potatoes cook more thoroughly. Just a little tip. Still making this awesome recipe!!!


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.