Servings: 6
Yukon Gold potatoes, sliced paper thin
1 ½ lb.
Butter, divided
2 tbsp.
Heavy cream
1 pint
Garlic, sliced thinly
2 cloves
to taste
Freshly ground black pepper
to taste
Cheddar cheese, freshly shredded
2 cups
Provolone cheese
4 slices
Parmesan or Pecorino Romano cheese, freshly grated
½ cup
Three Cheese Garlic Scalloped Potatoes
10 m
1 h 10 m
Ready in:
1 h 20 m
  1. Preheat the oven to 325°F/170°C/Gas Mark 3. Grease a large casserole dish with butter.
  2. Arrange half of the sliced potatoes in the bottom of the casserole dish. Season with salt and pepper; dot with pieces of butter.
  3. Top potatoes with ½ garlic slices, then pour ½ pint of the heavy cream. Sprinkle with 1 cup shredded Cheddar.
  4. Repeat layering the ingredients in the same manner. Finish with slices of provolone cheese.
  5. Bake for 30 minutes, then remove from oven, sprinkle with grated hard cheese you are using and bake for 30 minutes more. Test with a fork before removing from the oven – ready potatoes will be tender.