Garlic 3-Cheese Scalloped Potatoes

I think my favorite thing about Easter is the scalloped potatoes. That's all the introduction this needs.

  • 1 1/2 pounds potatoes, peeled and thinly sliced 
  • 2 tablespoons of butter, divided
  • 1 pint of heavy cream
    • If you're counting calories, as I am and forever will be, you can substitute a mixture of 1 cup low fat (or non-fat) sour cream and 1 cup low fat (or skim) milk
  • 2 cloves of thinly sliced garlic
  • 1/2 cup shredded Parmesan cheese
  • 4 slices of provolone cheese
  • 2 cups shredded cheddar cheese 
  • Salt and pepper

  • Preheat oven to 325 degrees 
  • Spray a 1 1/2 quart baking dish with some sort of non-stick spray
  • Throw half the sliced potatoes in the dish
  • Evenly place small pieces of 1 tablespoon of butter on top of the potatoes
  • Toss the garlic on top of the butter
  • Pour half of your heavy cream (or sour cream and milk mixture) over the top
  • Sprinkle with 1 cup of the shredded cheddar cheese
  • Repeat steps (potatoes, butter, garlic, heavy cream, cheddar cheese)
  • Cover with provolone slices
  • Season with salt and pepper
  • Throw it in the oven for about 1/2 hour then take it out and cover with Parmesan cheese 
  • Bake uncovered for another 30 minutes, or until potatoes are soft and can be easily pierced with a fork
Dontcha just love scalloped potatoes? There is nothing better in this world than cheese, garlic and potatoes, all melted together.

Well, other than Jesus. Happy Easter, folks.

Love and making things just a little bit better,

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