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!"


1 h 10 m servings 679 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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.


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

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...

Once again, so many people changing the original recipe then rating the original! I made this EXACTLY AS IS....what a YUMMY and EXCELLENT DISH!! The second time I made it I did add extra garlic ...

Does anyone know if this recipe can be made beforehand and then cooked the day of? I want to use it for Easter Dinner but would like to be well prepared so I can enjoy myself instead of running...

The first time I made these potatoes, the texture was disgusting. The potatoes were underdone and sitting in water. However, the flavor was so darned good that I thought it worth another try! ...

This was "good" but I've had better scalloped potatoes. I added more salt and garlic than the recipe called for, but there still seemed to be a dearth of flavor, probably because there was too ...

WoW, I loved these potatoes, they were delicious. I followed the recipe with respect to the cheeses, using sharp cheddar, parmesan, and provolone, and these were great. I used Half-and-half in...

I spread the potatoes in a thin layer so they'll cook faster and i made sure they were sliced very thin. The cheeses on top got kind of crispy and that gave it a nice touch. I also covered the p...