Creamy Scalloped Au Gratin  Mashed Potatoes



Gather potatoes (Yukon Gold or Russet), heavy cream, butter, garlic cloves, shredded cheese (such as cheddar or Gruyère), Parmesan cheese, salt, and pepper.

Prepare Potatoes

Peel and thinly slice the potatoes into rounds. Rinse them in cold water to remove excess starch.

Make the Cream Sauce

In a saucepan, heat heavy cream over medium heat. Add minced garlic, salt, and pepper. Simmer for a few minutes until fragrant.

Layer Potatoes

Grease a baking dish with butter. Layer half of the sliced potatoes in the dish. Pour half of the cream sauce over the potatoes.

Add Cheese

Sprinkle shredded cheese generously over the potatoes and cream sauce layer. Repeat with another layer of potatoes, cream sauce, and shredded cheese.


Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for about 45-60 minutes, or until potatoes are tender.

Finish with Parmesan

Remove foil and sprinkle grated Parmesan cheese over the top. Bake uncovered for an additional 10-15 minutes until bubbly and golden brown.

Serve Hot

Let the scalloped au gratin mashed potatoes cool slightly before serving. Garnish with fresh herbs like thyme or parsley, if desired.

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