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Creamy Garlic Cheese Sliced Potatoes

There is something wonderfully comforting about thinly sliced potatoes baked until tender beneath a rich, creamy garlic cheese sauce. The potatoes slowly absorb all that savory flavor as they bake, while the top becomes beautifully golden and bubbly. It is the kind of side dish that feels special enough for a holiday table but is simple enough to make for an ordinary family dinner.

This recipe combines humble ingredients into layers of creamy, cheesy goodness. The key is slicing the potatoes evenly so they cook at the same rate and giving the sauce enough time to gently seep between every layer.

Ingredients

For the potatoes

2 ½ pounds potatoes, preferably Yukon Gold or Russet
2 tablespoons butter, for greasing the baking dish
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, for garnish

For the creamy garlic sauce

2 tablespoons butter
4 cloves garlic, finely minced
2 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon paprika
½ cup shredded Parmesan cheese

Step-by-Step Method

1. Prepare the potatoes

Preheat your oven to 375°F (190°C).

Peel the potatoes if you prefer a smoother, more traditional gratin, or leave the skins on for a more rustic dish. Wash them thoroughly and slice them into thin, even rounds, about ⅛ inch thick.

Try to keep the slices as uniform as possible. If some pieces are very thick while others are paper-thin, they will finish cooking at different times.

Place the sliced potatoes in a bowl and set them aside while you prepare the sauce.

2. Make the garlic cheese sauce

Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Be careful not to brown the garlic, as it can become bitter.

Sprinkle in the flour and whisk continuously for about one minute. This creates the base that will help thicken the sauce.

Slowly pour in the milk while whisking. Add the heavy cream, salt, black pepper, thyme, and paprika.

Continue cooking for several minutes, stirring frequently, until the mixture becomes smooth and lightly thickened.

Remove the saucepan from the heat and stir in the Parmesan cheese. Keep stirring until the cheese melts into the sauce and everything becomes creamy.

3. Prepare the baking dish

Lightly butter a 9 × 13-inch baking dish.

Arrange a layer of sliced potatoes across the bottom, slightly overlapping each slice. You do not need to make the arrangement perfect—the overlapping layers are what give the finished dish its beautiful texture.

Spoon some of the creamy garlic sauce over the potatoes, making sure it reaches the edges.

Sprinkle a little of the mozzarella and cheddar over the sauce.