Best Scalloped Garlic Potatoes Recipes

ROASTED GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 70 minutes.

GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
• Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.

SCALLOPED POTATOES WITH SHALLOTS, MUSHROOMS, ROASTED GARLIC AND THYME

Steps:

• Preheat oven to 350F. Remove white papery skins from garlic heads (do not peel or separate cloves). wrap each head separately in foil. Bake at 350 for 1 hour, cool 10 minutes. Separate cloves, squeeze to extract garlic pulp (you should have about 1/4 cup) Discard skins. Preheat oven to 375F. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes or until softened. Add mushrooms, saute 5 minutes. Stir in vinegar, cook 1 minute or until liquid almost evaporates. Remove from heat. Place milk, garlic pulp, flour, thyme, salt and pepper in a food processor, process until smooth. Arrange one-third of potatoes in a 13 x 9 inch baking dish coated with cooking spray. Spread half of the shallots mixture over potatoes. repeat procedure with remaining potato slices. pour milk mixture evenly over potatoes. Cover with foil, bake at 375 for 30 minutes. remove foil, bake uncovered 30 minutes. Sprinkle with cheese, bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.

SCALLOPED POTATOES WITH GARLIC AND CREAM

Steps:

• Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
• Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
• Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
• The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
• Let stand for 20 minutes before serving.
• Great cold the next day with a green salad.

SCALLOPED POTATOES, ONIONS AND GARLIC

Steps:

• Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
• Peel onions and slice about 1/4 inch thick with a mandolin.
• Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
• Spray casserole with veggie spray and place a layer of potato slices on the bottom.
• Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
• Season with salt and freshly ground pepper.
• Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
• Repeat layers ending with cheese and butter on top.
• Whisk together mushroom soup, milk and parsley, until combined.
• Pour mixture carefully over top of potato onion layers.
• Carefully lift layers to allow mixture through if necessary.
• Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over potatoes. Sprinkle one cup of Sharp cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Sharp cheddar cheese, then top with slices of provolone cheese. Season again with salt and pepper.
• 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Allow to cool for about 15 minutes before serving.
• 4. NOTE: I put the freshly grated parmesan cheese on before putting it in the oven...I did this by mistake and realized I was supposed to add after the potatoes had cooked for a 1/2 hour..so I covered the casserole dish with a piece of foil that was loosely covering the dish as not to touch the cheese on top...I then baked potatoes for about an hour and then removed foil and allowed to bake until potatoes were tender and the cheese started to make a beautiful crust on top. It will look soupy at first..after it sets it thickens and makes a wonderful cheesy sauce for the potatoes. I also added a little more heavy cream than recipe calls for, like a 1/4 cup or so...use your judgement.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (165 degrees C).
• Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish.
• Dot with half of the butter cut or pinched into small pieces.
• Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.
• Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
• Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
• Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
• This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• 1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper. 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Can be cooked in the crockpot if preferred!

SCALLOPED POTATOES WITH SHALLOTS MUSHROOMS GARLIC AND THYME

Steps:

• Preheat oven to 350°.
• Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
• Preheat oven to 375°.
• Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
• Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
• Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
• Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.
• Cover with foil; bake at 375° for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
• Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

SCALLOPED BACON CHEDDAR GARLIC POTATOES

Steps:

• Cook the bacon to make crisp. Drain on paper towel.
• Chop and Caramelize the onions. Add 3 cloves grated garlic the last 30 seconds of cooking onions. Saute for 30 seconds. Cook mushrooms in butter until browned.Combine the onions,mushrooms,and garlic together with the bacon, and set aside.
• Slice potatoes thin about an 1/8 of an inch thick. Mix the soup,milk, sour cream, and corn starch together.
• Mix in a bowl all of the ingredients with the potatoes, soup mixture, bacon, Garlic, onions, mushrooms, and pepper. Place half in casserole. Sprinkle a layer of cheese,and top with the rest of the potato mixture,dot with butter,and top with cheese.
• Bake in 400 degree oven for approximately 90 minutes,or until sauce is thick,and potatoes are cooked through. If using crock pot cook 3-4 hours on high. Take lid off the last half hour of cooking to help thicken the sauce.

GARLIC SCALLOPED POTATOES

Steps:

• Preheat oven to 450 degrees.
• clean, peel and slice potatoes.
• layer in a glass casserole dish.
• chop garlic and onions and add on top.
• add butter on tablespoons all over (dont melt oven will do that for you).
• cover with foil
• bake 30-45 minutes at 400 degrees or until reaches desired tenderness when poked with fork.
• after the potatoes are done to the desired tenderness uncover and add cheese ( less or more that I do).
• bake at 350 degrees until cheese is lightly browned.
• ENJOY !

SCALLOPED GARLIC POTATOES

Steps:

• Preheat oven to 375.
• In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
• Bake, uncovered, 45 minutes, or until potatoes are tender.
• Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
• Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.

GARLIC PARMESAN SCALLOPED POTATOES?

Steps:

• Preheat oven to 350 degrees F.Grease a shallow 13x9-inch baking dish with cooking spray.Add 1 cup shredded parmesan cheese.
• Heat garlic butter in a medium saucepan over medium heat.Combine heavy cream,half and half,cream cheese,garlic parmesan sauce and remaining shredded parmesan cheese;stir well;let it simmer for 5 minutes until smooth and creamy.
• Remove from heat.Cool for 10 minutes.
• Peel and thick sliced the potatoes;pat dry with paper towel.Season with garlic powder.
• Layer half the potatoes in prepared baking dish;top with half the cream mixture and half the cheeses.Repeat layers.
• Bake,covered,at 350 degrees for 40 minutes.Uncover and continue baking until potatoes are tender,20 to 25 minutes longer.
• Let stand for 5 to 10 minutes before serving.

SAVORY GARLIC SCALLOPED POTATOES

Steps:

• Heat oven to 350ºF.
• Mix cream cheese spread, milk and garlic powder until blended. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese mixture, broth, 1 cup cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 min. Top with remaining cheddar; bake 10 to 15 min. or until potatoes are tender.

GARLIC SCALLOPED POTATOES

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Peel and slice potatoes.
• Whisk cream cheese spread, milk, garlic powder and pepper until blended. Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. casserole sprayed with cooking spray; repeat layers.
• Bake 30 min. or until sauce is hot and bubbly.