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.
- Preheat the oven to 325 degrees F. Butter an 8x8x2 inch baking dish. (Photo above shows the recipe doubled in a larger 9×13 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.
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:
Scalloped Garlic Potatoes
Ingredients
- 5 medium Russet potatoes
- salt, to taste
- 4 large garlic cloves, finely chopped
- 1½ cups milk
- ⅓ cup heavy whipping cream
- chopped fresh Italian 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 9×13 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 9×13 inch pan instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!