Okay, I have to admit: this recipe might just be my ultimate comfort food secret. Imagine layers of tender, thinly sliced potatoes swimming in a bubbly, garlicky cheese sauce that smells like heaven the moment it hits the oven. It’s like a warm hug on a chilly evening and absolutely perfect for family dinners or when you want to impress without a fuss. The best part? The top gets this golden, crispy crust that crackles just right when you dig in. I can’t wait for you to try this—I promise it’s ridiculously good and so worth every cheesy, garlicky bite.
1 teaspoon fresh thyme leaves (optional, but amazing)
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded Gruyère cheese (or Swiss)
2 cups whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
How I Make It
Step 1:
Start by preheating your oven to 350°F. Then, melt the butter in a medium saucepan over medium heat, tossing in the minced garlic and cooking it just until fragrant—about 1 minute. Be careful not to let it brown; you want it soft and sweet, not bitter.
Step 2:
Sprinkle the flour into the butter and garlic mixture, whisking constantly to form a smooth paste. This is your roux, and it’s going to thicken the sauce perfectly—cooking for about 2 minutes until it’s lightly golden.
Step 3:
Slowly whisk in the milk and heavy cream, making sure no lumps sneak in. Keep stirring until the sauce thickens, about 5 minutes. Then add the salt, pepper, and thyme, finishing with half of the shredded cheeses. Stir until melted and creamy.
Step 4:
Layer half of the sliced potatoes in a buttered 9×13-inch baking dish. Pour half of the cheese sauce evenly over the potatoes, smoothing it out so every slice gets some of that cheesy love.
Step 5:
Repeat the layers with the remaining potatoes and cheese sauce. Top with the remaining cheese, spreading it evenly for that golden crust.
Step 6:
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is bubbly and golden brown. Let it sit 10 minutes before serving to let those layers set beautifully.
Variations & Tips
For a twist, swap Gruyère with mozzarella for a stretchier melt.
Add cooked, crumbled bacon between layers for a smoky touch.
If you don’t have thyme, a pinch of nutmeg in the sauce gives it a warm flavor.
Slice potatoes evenly with a mandoline to ensure uniform cooking.
Use thin slices and cover tightly to prevent drying out during baking.
Leftovers reheat beautifully in the oven at 350°F, covered, until warmed through.
How I Like to Serve It
This dish is a show-stopper on holiday tables—thanksgiving, Christmas, or any cozy occasion. It makes a fantastic side for roast chicken or ham but can also stand on its own with a crisp green salad and some crusty bread. Honestly, anytime you need a little homey love on your plate, this is your go-to.
Notes
Store leftovers tightly covered in the fridge for up to 3 days.
Can be assembled ahead of time and baked right before serving—just add 10 extra minutes to baking time.
Closing: Trust me, once you make these cheesy garlic scalloped potatoes, they’ll become the warm, golden star of your kitchen every time.
