Cheesy Scalloped Potatoes with Roasted Garlic
A comforting side dish loaded with roasted garlic and cheese
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Rate this RecipeEquipment
- Air Fryer
- Baking Dish
- Saucepan
- Knife
- Cutting Board
Ingredients
- 6 medium gold potatoes Peeled and sliced thinly
- 1 to 2 tablespoon olive oil
- 1 head garlic Roasted until golden and soft
- 4 tablespoon butter Half stick (57 g)
- 1.5 tablespoon flour All-purpose, for thickening
- 12 ounce evaporated milk Approx. 354 ml
- 4 ounce cheddar cheese Shredded
- 4 ounce colby jack cheese Shredded
- 4 ounce whipped cream cheese
- 0.5 large onion Sliced
- to taste salt
- to taste black pepper
- to taste paprika
- to taste dried parsley
- to taste garlic powder
- to taste onion powder
- to taste seasoning salt
Step-by-Step Instructions
- Begin by peeling and slicing six medium gold potatoes into thin, uniform rounds. Aim for slices about one-eighth of an inch thick to help them cook evenly. Season the slices lightly with salt, pepper, and a sprinkle of garlic powder. Set the potatoes aside while you prepare the other elements of the recipe.
- For an intense roasted garlic flavor, take one whole garlic head and drizzle it with about one to two tablespoons of olive oil. Season with salt, pepper, paprika, and dried parsley if desired. Place it in the air fryer at 350°F (177°C) for approximately twenty-two minutes, or until the garlic is soft and golden. Carefully remove and set it aside to cool for a moment before squeezing the soft garlic cloves from the head.
- Warm a medium saucepan over medium heat and melt half a stick of butter, which is four tablespoons or fifty-seven grams. Whisk in one and a half tablespoons of flour until a light roux forms. Slowly pour in one twelve-ounce can of evaporated milk, whisking constantly to avoid lumps. Stir in half a teaspoon of seasoning salt, a sprinkle of onion powder, garlic powder, and some black pepper to your taste. Gradually add four ounces of shredded cheddar and four ounces of shredded colby jack, stirring until they melt into a smooth sauce. Blend in four ounces of whipped cream cheese until completely incorporated. Finally, squeeze in the roasted garlic to elevate the flavor of the sauce.
- In a lightly greased baking dish, arrange the sliced potatoes and tuck in half a sliced onion for extra flavor. Pour the warm cheese sauce over everything, ensuring it seeps down through the layers. Top with additional cheddar, colby jack, and a light sprinkle of parsley for visual appeal. Bake at 350°F (177°C) for about forty-five minutes, or until the potatoes are fork-tender and the cheese is golden and bubbly around the edges. Remove from the oven and allow the dish to rest for a few minutes.
- Carefully spoon the cheesy scalloped potatoes onto individual plates or a large serving dish. Pair them with your favorite holiday main course or a simple side salad. The roasted garlic flavor and rich cheese sauce offer a hearty, memorable experience perfect for sharing with friends and family.
Notes
If potatoes brown quickly, keep them submerged in cold water until ready to use. For a crispier top, broil for a minute or two at the end.