Three Cheese Garlic Scalloped Potatoes

Three Cheese Garlic Scalloped Potatoes

619
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
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Nutrition

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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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

619
  1. 790 Ratings

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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 ...

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 ...

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 potat...