With only 5 ingredients, these Scalloped Garlic Potatoes are super easy to make, and they are delicious to eat too.
Everyone loves a good scalloped potato recipe! These scalloped garlic potatoes are a little different than a traditional scalloped potato recipe because they don’t have any cheese in them! They’re simply baked in a creamy garlic sauce. I think they’re wonderful if you don’t like a super heavy recipe.
Ingredients needed:
- Russet potatoes
- salt
- garlic
- milk
- heavy whipping cream
- fresh parsley
How to make Scalloped Garlic Potatoes:
The complete, printable recipe is at the end of this post.
From a RecipeGirl reader:
Made these potatoes as well as the green beans with caramelized shallots for Easter and they were amazing.
I also made the lemon truffle cake, so pretty and tasted delicious! Thanks for the great recipes!
Leftovers are good with breakfast as a side to eggs! You can easily double the recipe if you’re serving more people. Use a large 9×13 inch pan instead. Enjoy!
The Best Scalloped Potato Recipes:
- Mushroom Dill Scalloped Potatoes
- Scalloped Potatoes with Peppers and Swiss Cheese
- Loaded Scalloped Potatoes
- Pumpkin Scalloped Potatoes
- Scalloped Sweet Potatoes with Bacon and Gruyere
Scalloped Garlic Potatoes
Recipe Details
Ingredients
- 5 medium Russet potatoes
- salt, to taste
- 4 large garlic cloves, finely chopped
- 1½ cups milk
- ⅓ cup heavy whipping cream
- chopped parsley, for garnish, (optional)
Instructions
- Preheat the oven to 325 degrees F. Butter an 8x8x2 inch baking dish. (Photo above shows the recipe doubled in a larger 9x13 pan.)
- Peel and slice the potatoes (about ¼-inch thick). Place one layer of potatoes in the baking dish; lightly season with salt and sprinkle with some garlic. Repeat layering with remaining potatoes and garlic. Pour milk evenly over the potatoes. Bake, covered, for 45 minutes.
- Remove the cover, drizzle the cream over the potatoes, then return to the oven and bake uncovered for 45 minutes longer.
- Serve hot; or if not serving right away, cool potatoes, cover snugly with foil and freeze until needed. Garnish with parsley, if desired.
Notes
- Leftovers are good with breakfast as a side to eggs!
- You can easily double the recipe if you're serving more people. Use a large 9x13 inch pan instead.
Made these potatoes as well as the green beans with caramalized shallots for Easter and they were amazing. I also made the lemon truffle cake, so pretty and tasted delicious! Thanks for the great recipes!