cheesy garlic pototatoes
Someone already got their serving before I could snap the pic

I don’t cook a lot lately, but I know how to cook and have made some great meals overs the years. But I still have a few dishes I make that are crowd pleasers. This is one dish that meets that goal.

I made this yesterday for our pot luck lunch we had at my work and it was a favorite amongst the ham, green bean casserole and other dishes others had brought.

cheesy garlic pototatoes
The completed prep right before it gets put into the oven


Prep time: 30 minutes (longer if you get interrupted while preparing this dish)

  • 1 1/2 pounds potatoes (approx 6 medium sized), thinly sliced
  • 2 tablespoons butter, divided
  • 1 pint heavy cream (half & half works here)
  • 2 cloves garlic, finely chopped
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 6 slices provolone cheese
  • 1/2 cup grated Parmesan or Romano cheese


– Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.

– Layer potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Sprinkle the bits of chopped garlic evenly over the potatoes, then pour heavy cream over, covering the potatoes just enough (without soaking them).

– Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese. Season again with salt and pepper. Repeat with a third layer of potatoes, garlic and cream, then top with a layer of shredded cheddar cheese and then top with the slices of provolone cheese.

– Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

cheesy garlic pototatoes
a side view of the layers before baking

I should note that the pictures here are a smaller batch of the dish I made for my wife and I at home last night. The larger batch the ingredients call for above are for making this in a 13x9x1 casserole dish.

As you saw from the first photo, they look really good. And they taste just as good, too. The one drawback? they make your house smell like garlic for a few days. Oh, and don’t even ask me for a calories content. This dish has a pound of cheddar cheese in it. That alone is in the quadruple digits.

They goal here is taste. And given the raves of both family and co-workers, I think this dish will be a hit at the Thanksgiving meal on Thursday.