Creamy Garlic Scalloped Potatoes

Rich with garlic and cream, this luxurious side dish only takes a little active time to pull together. Pop it in the oven to brown and bubble, then let it cool before serving.

Ingredients

 7 oz Armanino Garlic Sauce (1 pouch)
 3 cups heavy cream
 1 tsp salt
 butter for the baking dish
 3 lbs large Yukon Gold potatoes, peeled and thinly sliced (about ⅛")
 salt and coarsely ground pepper

Directions

1

Place a rack in the lower third of the oven and preheat to 325°F.

2

Combine garlic sauce, cream and 1 teaspoon salt in a saucepan and bring just to a boil. Immediately remove from heat and let sit while you prepare the potatoes.

3

Peel and thinly slice the potatoes – about 1/8” thick – with a sharp knife or a mandolin.

4

Lightly butter the bottom and sides of a deep 9”x13” baking dish then arrange the potatoes in a single, slightly overlapping layer. Top evenly with a good pinch of salt and pepper.

5

Continue layering and seasoning with the remaining in potatoes.

6

Gently pour the garlic cream over the layered potatoes and bake until tender and lightly golden brown, 1 hour 20 minutes.

7

Increase the oven temperature to 400°F and bake for 10-15 minutes until the top is nice and golden brown.

8

Let the potatoes rest for 15 minutes to set a little before serving. Can be made several hours ahead and reheated in a 325°F oven for about 20 minutes util hot.

Chef’s Tips

  • For a more complex flavor, finely mince a few shallots, chives or scallions and sprinkle between the potato layers with the salt and pepper.
  • If you prefer to serve pre-cut wedges, line the baking dish with foil and once slightly cool carefully lift out of the dish and cut into pieces.

Ingredients

 7 oz Armanino Garlic Sauce (1 pouch)
 3 cups heavy cream
 1 tsp salt
 butter for the baking dish
 3 lbs large Yukon Gold potatoes, peeled and thinly sliced (about ⅛")
 salt and coarsely ground pepper

Directions

1

Place a rack in the lower third of the oven and preheat to 325°F.

2

Combine garlic sauce, cream and 1 teaspoon salt in a saucepan and bring just to a boil. Immediately remove from heat and let sit while you prepare the potatoes.

3

Peel and thinly slice the potatoes – about 1/8” thick – with a sharp knife or a mandolin.

4

Lightly butter the bottom and sides of a deep 9”x13” baking dish then arrange the potatoes in a single, slightly overlapping layer. Top evenly with a good pinch of salt and pepper.

5

Continue layering and seasoning with the remaining in potatoes.

6

Gently pour the garlic cream over the layered potatoes and bake until tender and lightly golden brown, 1 hour 20 minutes.

7

Increase the oven temperature to 400°F and bake for 10-15 minutes until the top is nice and golden brown.

8

Let the potatoes rest for 15 minutes to set a little before serving. Can be made several hours ahead and reheated in a 325°F oven for about 20 minutes util hot.

Creamy Garlic Scalloped Potatoes

Yields1 Serving

Prep Time20 mins

Cook Time1 hr 30 mins

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