Ingredients:
• 5 lbs Russet potatoes, thinly sliced
• 2 cups onions, finely chopped
• 6 cloves garlic, minced
• ¼ cup butter (½ stick)
• ¼ cup all-purpose flour
• 1 ½ cups vegetable broth
• 1 ½ cups heavy cream
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons Slap Ya Mama® seasoning (optional)
• 8 oz sour cream
• 3 cups cheddar cheese, grated (divided)
• 1 cup pepper jack cheese, grated
• 1 cup freshly grated Parmesan cheese
Directions:
1. Preheat your oven to 400°F (200°C) and generously spray a 14 x 11½ x 2¼ inch baking dish with non-stick spray. Set aside for later use.
2. Peel the Russet potatoes and slice them thinly, about ⅛ inch thick. Place the sliced potatoes in a large bowl and set aside.
3. In a large frying pan, melt the butter over low heat. Add the chopped onions and minced garlic, and sauté for 4-5 minutes until fragrant and translucent.
4. Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for a couple of minutes to remove the raw taste of the flour.
5. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Season with salt, black pepper, and Slap Ya Mama® seasoning if using. Pour in the heavy cream and stir until the sauce thickens.
6. Remove the sauce from the heat and stir in 2 cups of grated cheddar cheese until melted and smooth.
7. Now, it’s time to assemble the scalloped potatoes! Begin by layering ⅓ of the sliced potatoes in the prepared baking dish. Top with ⅓ of the sour cream and ⅓ of the cheese sauce.
8. Sprinkle ⅓ of the Parmesan cheese, followed by ⅓ of the pepper jack cheese and ⅓ of the remaining cheddar cheese.
9. Repeat the layering process two more times, ending with a final layer of cheddar cheese on top.
10. Cover the baking dish with foil and bake in the preheated oven for 1½ to 2 hours, or until the potatoes are tender and the cheese is bubbly and golden brown.
11. About 15-20 minutes before the potatoes are done, remove the foil to allow the cheese to brown slightly.
12. Once cooked, remove the cheesy garlic scalloped potatoes from the oven and let them rest for about 15 minutes before serving.
13. Serve hot and enjoy the creamy, cheesy goodness!
Nutritional Information:
• Prep Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours
• Calories: 638 kcal per serving
• Servings: 10 servings
Leave a Comment