Pot Roast over Mashed Potatoes
Hearty pot roast served over creamy mashed potatoes — step-by-step guide, ingredients, tips, and ser...
85
total time
4
servings
85 kcal
calories
Introduction
Cheesy Garlic Scalloped Potatoes are a classic comfort dish that bridges the coziness of a home-cooked meal with the indulgence of a creamy, cheesy sauce. This recipe takes thinly sliced potatoes, a garlic-infused cream sauce, and a blanket of melted cheese to create a side dish that can stand up to roast chicken, grilled steak, or a holiday ham. The key is balance: enough cream and cheese to bind the slices without washing away the potato's natural texture, and garlic that lingers in a subtle, not overpowering, way. The dish bakes until the potatoes are tender and the top is a golden, bubbling crust. When served hot, the sauce should be creamy and slightly glossy, with the potatoes still holding their shape rather than turning mushy. You can customize the cheese blend, using sharp cheddar for bite, Gruyère for a nutty richness, or fontina for meltiness. This recipe is versatile, forgiving, and scales easily for family dinners or larger gatherings. Plan ahead by prepping the potatoes and the sauce, then assembling and baking when the oven is free. If you want a lighter version, you can reduce the cream by a quarter or substitute half-and-half, though the texture will be a touch lighter. Leftovers refrigerate well for up to three days and reheat nicely in the oven or microwave. With a few simple preparations, you’ll have a dish that tastes like it came from a cozy café kitchen, but with your own family-friendly touch.
Gathering Ingredients
The foundation is a small group of pantry- and fridge-staples that you likely already have. For the potatoes, russet potatoes deliver the starchy bite that holds sauce well, while Yukon Golds can add a creamier texture and a slightly buttery flavor. If you want the most tender result with a lighter feel, use a mix of potatoes. For the sauce, heavy cream delivers richness; whole milk or half-and-half can be used for a lighter version, but you may end up with a thinner sauce. A blend of cheeses is essential: sharp cheddar provides a satisfying bite, Gruyère contributes a nutty depth, and Fontina or mozzarella can add extra melt without clumping. Garlic is the star of the flavor base; two to four cloves, minced, depending on how garlicky you like it. Butter is used to make the roux and to brush the top for browning. A touch of all-purpose flour thickens the sauce; about 2 tablespoons per cup of liquid is a good starting point. Seasonings—salt, black pepper, a pinch of nutmeg if you like, and fresh parsley or chives for brightness—tie the flavors together. Optional add-ins include caramelized onions, thinly sliced shallots, or a drizzle of truffle oil for a restaurant-style finish. Fresh herbs enhance the aroma hum, while a light dusting of paprika on the top adds color. Finally, have a square baking dish ready, plus parchment or foil for covering during roasting. Gather everything ahead so you can assemble without rushing.
Prep and Kitchen Setup
After you have ingredients prepped, set up your workspace for a smooth assembly. Rinse the potatoes under cool water to remove any dirt, then pat them dry. If you prefer, peel the potatoes for a more traditional look and texture; leaving the skins on can add color and a subtle earthiness that some people love. Slice the potatoes into uniform rounds about 1/4 inch thick to ensure even cooking. A mandoline makes this step quick and consistent, but a sharp knife works well too if you handle it carefully. Preheat your oven to 375°F (190°C) and have a shallow 2- to 3-quart baking dish ready. Brush the dish with a little butter or oil to prevent sticking, and consider lining the bottom with a thin layer of sauce to anchor the first potato layer. If you plan to bake with a glass dish, you can start the sauce on the stove and then pour it into the dish before layering. Organize the elements so you can move from sauce to layering without losing time. Finally, keep a small whisk and a wooden spoon at hand for stirring; a LED timer helps keep track of time without guesswork. With everything prepared, you can assemble the dish quickly and slide it into the oven for a cozy, hands-off roasting session that fills the kitchen with comforting, garlicky aromas.
Creamy Cheese Sauce
The creamy sauce is the heart of the scalloped potatoes. Start by melting butter in a saucepan over medium heat, then whisk in the flour to form a light roux. Cook the roux for 1 to 2 minutes to remove the raw flour taste, but avoid browning it. Gradually pour in cream and milk, whisking continuously to keep the mixture smooth and to prevent lumps. Bring the sauce to a gentle simmer; it will thicken slightly as it heats. Add salt and pepper to taste, and a pinch of nutmeg if you enjoy a warm, nutty note. Reduce the heat and start adding the cheese a handful at a time, stirring until each addition is melted and glossy before the next goes in. For a balanced flavor, aim for a blend of cheeses: two parts sharp cheddar for brightness, one part Gruyère for depth, and a touch of Fontina or mozzarella for a superb melt. If the sauce seems too thick, thin it with a splash of milk; if too thin, simmer a little longer while stirring. The finished sauce should cling to the potatoes but still flow when you spoon it. Remove from heat and fold in minced garlic, parsley or chives, and a final taste for seasoning. This is your flavor canvas; you can adapt it to your taste and what you have on hand.
Layering and Baking (Cooking Process)
Start by spooning a thin layer of sauce into the bottom of the prepared dish. Arrange a layer of potato slices in a circle or overlapping pattern over the sauce. Drizzle a portion of the remaining sauce over the potatoes, then scatter a handful of grated cheese. Repeat the process with more layers: potatoes, sauce, cheese, until you reach the top. The final layer should be potatoes, finished with a generous drizzle of sauce and a final, even layer of cheese. Cover the dish with foil to trap steam and bake for about 45 to 60 minutes at 375°F (190°C). Check for tenderness by piercing the potatoes with a knife; if they slide in with little resistance, the dish is nearly done. Remove the foil and bake for another 10 to 20 minutes, or until the top is golden brown and the edges are bubbling. Let the dish rest for 10 minutes before serving; the sauce will thicken slightly as it settles. If you want a deeper crust, you can broil for 1 to 2 minutes at the end, watching carefully to avoid burning. This stage is where the layers come together and the kitchen fills with irresistible garlicky, cheesy aromas.**This section includes a MidJourney image to illustrate the process.**” ,“image”:{“description”:“Slices of potatoes fanned in a creamy sauce in a baking dish.”,“midjourney_prompt”:“Close-up of thinly sliced potatoes layered in a creamy garlic cheese sauce in a glass baking dish, golden cheese bubbling, rustic kitchen, high detail, 8k, photorealistic”}}},{
Baking and Finishing
Continue the bake until the potatoes are tender and the top is richly browned. The center should be creamy and thick, not watery, with the slices holding their shape. If the edges seem dry, you can rotate the dish halfway through cooking to promote even browning. Once the top is deeply golden and the sauce is bubbly along the edges, remove the dish from the oven and let it rest for about 10 minutes. Resting helps the sauce thicken and makes the slices easier to slice cleanly. During this time, you’ll notice the flavors intensify as the cheese settles into the potatoes. After resting, cut the scalloped potatoes into servings and serve hot. A light sprinkling of fresh herbs—parsley, chives, or a little thyme—adds color and freshness that balances the richness. This dish pairs beautifully with roasted meats, sautéed greens, or a simple green salad on busy weeknights. If you have leftovers, store them in an airtight container in the refrigerator for up to three days; reheat in a low oven to preserve the creamy texture. For a make-ahead option, assemble the dish up to the point of baking, refrigerate for up to 24 hours, then bake as directed when ready to serve. The result is a crowd-pleasing side that tastes indulgent without being fussy.
Final Presentation
The final platter of Cheesy Garlic Scalloped Potatoes should invite both eyes and appetite. When plated, a portion of the creamy, tender potato layers should reveal a glossy center crowned with a warm, bubbly cheese crust. A lightly dotted parsley garnish adds a fresh green contrast to the rich tones of the potatoes. Consider serving this dish in a shallow, wide bowl or a rectangular platter to showcase the layered slices. The aroma alone—garlic, butter, and cheese—will signal comfort and hospitality. This side dish shines next to roasted chicken, grilled pork chops, or a juicy steak. For a holiday table, pair with roasted root vegetables, a bright salad, and a crisp white wine like Chardonnay or Sauvignon Blanc. If you’re feeding a crowd, this recipe scales well; simply increase the baking dish size and adjust the bake time so the center remains creamy. The key to a memorable presentation is balance: a generous top crust, a smooth center, and a sliced, delicate interior that reveals the layers. When you bring this to the table, guests will be impressed by both the appearance and the comforting flavors that linger after the last bite. This image captures the final plated result, steaming and ready to enjoy.
Variations and Tips
Variations and Tips: If you want to lighten the dish, substitute half-and-half for part of the cream or use 2 percent milk with a bit more cheese to compensate for thickness. You can experiment with cheeses beyond cheddar and Gruyère, such as fontina for melt and Asiago for a sharper bite. For a dairy-free version, use a plant-based cream and a dairy-free cheese that melts well; you may need to increase the thickening slightly with a cornstarch slurry. If you prefer a gluten-free approach, skip the roux or replace it with a gluten-free flour blend; the sauce should still thicken nicely. To add brightness, fold in a tablespoon of fresh chives or parsley at the end. For make-ahead meals, you can prepare everything through layering, then cover and refrigerate for up to 24 hours; bake longer to compensate for the chilled ingredients. If you’re serving a large crowd, bake in a sheet pan and portion onto plates at the table for a family-style service. Leftover sauce can be saved and used as a base for a quick potato soup or as a dip for crusty bread. The keys to success are even potato slices, a balanced cheese blend, and a sauce thick enough to cling to the potatoes without pooling on the plate.
Cheesy Garlic Scalloped Potatoes
Creamy, garlicky scalloped potatoes baked to golden perfection. A comforting side dish perfect for weeknights or holiday feasts.
total time
85
servings
4
calories
85 kcal
ingredients
- 2 lb russet potatoes, peeled and thinly sliced 🥔
- 3 cloves garlic, minced 🧄
- 4 tbsp unsalted butter 🧈
- 2 tbsp all-purpose flour 🌾
- 1 1/2 cups whole milk 🥛
- 1 cup heavy cream 🥛
- 1 1/2 cups shredded sharp cheddar 🧀
- 1/2 cup grated Parmesan 🧀
- Salt to taste 🧂
- Freshly ground black pepper to taste 🧂
instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish 🧈.
- Melt butter in a saucepan over medium heat, add minced garlic and sauté until fragrant (~1-2 minutes) 🧄.
- Whisk in flour to make a roux, then gradually whisk in milk and cream until the sauce is smooth and thickened 🥣.
- Stir in cheddar and Parmesan until melted and glossy 🧀.
- Layer half of the potatoes in the dish, season with a pinch of salt and pepper, and pour over half the sauce 🥔🧂.
- Add remaining potatoes and the rest of the sauce, smoothing the top 🥔🍶.
- Cover with foil and bake 40-45 minutes, then uncover and bake 15-20 minutes more until potatoes are tender and the top is golden 🕒.
- Let stand 5-10 minutes before serving to finish setting 🧊.
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