Roasted Garlic Scalloped Potatoes Recipe -
Roasted Garlic Scalloped Potatoes Recipe
  • READY IN hrs

Roasted Garlic Scalloped Potatoes

Recipe by  

"These potatoes are easy and delicious. Garlicky and cheesy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 70 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2007

The recipe calls for creamy potato soup -- NOT cream of potato. The soup is Campbell's select, and blends quite nicely in the blender. I added additional roasted garlic and cream -- delicious!!

Most Helpful Critical Review
Feb 22, 2011

These were good (3.75) but the flavour was lacking. I searched at quite a few local stores for the soup (Campbells brand) and it wasn't to be found. I did the next best thing and bought some cream of potato soup, and roasted a few garlic cloves - I imagine the difference would be negligable. The cream is NOT a must for this recipe, as it only adds calories, and not much flavour. I swapped the cream for some evaporated milk, which would impart the creaminess the cream would've given, but w/ fewer calories/fat grams. The thyme was a lovely addition, but not enough to make this dish "pop" w/ flavour. I'll keep it on file for future reference for tweaking...perhaps instead of using rosemary as a mere garnish, I'll add some into it...or some oregano, and a fontina or provolone cheese as I don't think that the cheddar was a good mesh. Thanks for sharing!

Sep 08, 2005

I used regular potato soup and added fresh garlic. I also used the food processor slicer to make equally thin slices of potatoes. The thicker the slices the longer it takes to bake. The thicker slices of potato may not cook long enough so try to make them the same thickness. The thinly sliced potatoes baked perfectly in the seventy minutes the recipe called for. One other BIG tip is to lightly grease the baking dish for easy clean up! This is a quick, easy and TASTY recipe that even a rookie like myself can make!

Jul 24, 2003

Great for a prime rib dinner. I used this recipe for my Christmas Eve dinner. I couldn't find the potato and garlic soup so I had to use Mushroom and garlic soup. The mushroom soup was brown so it changed the appearance of the dish I'm sure. I tripled this recipe for 20 dinnner guests. We had leftovers that were later devoured before the night was over. I had to cover the dish with foil because it was browning too quickly. That may be because I made such a large pan of the potatoes. I think this dish tastes best if it has a chance to "rest" after coming out of the oven. The potatoes firm up a bit. Will seek out the cream of potato and garlic soup and make this again. A Keeper.

Dec 26, 2004

Great recipe, only thing I did different was cover the dish for the first 40 mins and then uncovered for the rest, potatoes came out tender and delicious. Very easy to make to!

Apr 10, 2006

I made this for a pot luck at work the next day. I tasted it right out of the oven and it was fantastic! Unfortunatly, it didn't warm up well the next day, and I was embarrassed at how it looked. My fault... I should have known better. If you love garlic, you have to try this, but it is NOT a make-ahead recipe.

Jul 24, 2003

I didn't have any cream of potato with roasted garlic so I just added some minced garlic to the soup mix. I was a little skeptical when mixing b/c it was so thick I was worried it wouldn't cook all the potatoes but after stirring a couple times, it turned out fine. I also added extra cheese at the end. Very good and will make again.

Jul 24, 2003

Yummmmmmmmy! The only thing I would do differently next time is cook it a little longer, the potatoes weren't quite as tender as I would have liked. But the flavor was GREAT!


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  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 876 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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