Homemade Scalloped Potatoes with Goat Cheese and Garlic

I once made the mistake of suggesting that my family skip the scalloped potatoes at Christmas Eve dinner. I’m not sure which was worse—the look of unspeakable horror on my sister’s face or nearly being cut off from the wine due to my obvious loss of mental capacity.

Easy Homemade Scalloped Potatoes with Goat Cheese and Garlic. Creamy, cheesy, and absolutely addictive!

Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. But scalloped potatoes? Where’s the flavor? Where’s the heart?

Homemade Scalloped Potatoes with Goat Cheese and Garlic. Irresistibly creamy, cheesy, and easy to make too!

With all of the other decadence happening on my holiday plate, scalloped potatoes never quite feel worth their space. Most I’ve tried seemed little more than a goupy pile of bland white potato slices swimming in heavy cream. It was time for a scalloped potatoes recipe redux. The result: today’s Homemade Scalloped Potatoes with Garlic and Goat Cheese. 

Everyone's favorite Homemade Scalloped Potatoes made even better with Goat Cheese and Garlic. Creamy and cheesy with an irresistible Parmesan topping, this recipe tastes impressive but is really easy to make!

The secret to the best homemade scalloped potatoes recipe

In place of the heavy cream, which adds richness but not flavor to the already bland white potatoes, I swapped layers of crumbled goat cheese. It offers the same creamy decadence that homemade scalloped potatoes demand, but its mild tang makes the recipe far more interesting.

How to make perfect homemade scalloped potatoes that everyone will love

Next, I ditched starchy, ho-hum russet potatoes for buttery Yukon Golds, then added chopped rosemary and garlic to give the scalloped potatoes freshness and layers of savory flavor.

How to make the best and easiest homemade scalloped potatoes

Finally, since no self-respecting pan of homemade scalloped potatoes should go without an irresistible cheesy “lid” baked on top, I smothered them in nutty Parmesan cheese. In the oven, the top layer of the scalloped potatoes becomes addictively crispy and golden, while the inner layers soften and become infused with goat cheese and garlic. The only thing more heavenly than the rich Italian aroma that perfumes the kitchen as they bake is the glory of actually eating them.

Incredible homemade scalloped potatoes with goat cheese and garlic. Everyone's favorite potato casserole, made even better! Easy to make, irresistibly creamy, cheesy, and delicious.

If homemade scalloped potatoes are as necessary a component of your family Christmas dinner as they are for mine, I hope you’ll give this garlicky goat-cheese version a try. Even Ben, a fellow scalloped-potato skeptic (could this be the real reason we are married?) requested them two nights in a row. This recipe is decadent enough to feel holiday-appropriate, flavorful enough to merit the space on your plate, and light enough to leave you room for second helpings.

Tools I used to make this recipe:

Easy Homemade Scalloped Potatoes with Goat Cheese and Garlic. Creamy, cheesy, and absolutely addictive!
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Homemade Scalloped Potatoes with Goat Cheese and Garlic

Yield: 6 servings
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Homemade scalloped potatoes with goat cheese, garlic and rosemary. Creamy and cheesy with a crispy Parmesan topping, this recipe is easy and impressive!


  • 1 1/2 pounds small Yukon gold potatoes — scrubbed with peels on*
  • 3 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces goat cheese
  • 1/4 cup whole milk
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh rosemary


  1. Preheat oven to 400 degrees F. Lightly grease a 1 1/2  to 2-quart casserole dish with baking spray. Set aside.
  2. With a mandoline or sharp chef's knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
  3. Spread 1/3 of the potato slices in the bottom of the prepared dish. Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, then the remaining goat cheese, then finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
  4. Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese. Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve hot.

Recipe Notes

*I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
Make ahead: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
For a crowd: This recipe can be doubled and baked in a 3-quart casserole dish. You may need to adjust the baking time.
Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish, Homemade Scalloped Potatoes with Goat Cheese and Garlic

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Love love the flavor of goat cheese with garlic! These looks stunning and so mouthwatering! I love a delicious meal that doesn’t take too much prep time and/or baking time. You so nailed this! :)

  2. BAM. This is how it’s done.

  3. Just when I wonder…… What will she think of next….. You never cease to amaze me. I’m writing my grocery list right now and can hardly wait to try these !!! Yukon Golds !!! Yummy !!! Thanks again, Laura

  4. Ok this looks like the right way to make potatoes. Drooling over here!

  5. I just realized that scalloped potatoes must have fallen off my family’s holiday meal menu years ago, without my noticing…I suppose they must have been rather nondescript! But THESE. These look like the kind of dish that is worth elbowing your way through a crowd to get to first…YUM! Also, I’ve never heard of funeral potatoes, but I’m weirdly intrigued…

  6. Omg, did I see goat cheese? Delicious creaminess :)

  7. What a lovely idea!!! I love simple recipes too. I have found this website http://gowithoutsugar.com/
    They have some great sugar free lunch ideas, very easy to make…I’ve tried that green bean salad and my kids loved it! Merry Christmas everybody!!! :)

  8. I absolutely loved this dish.  Will add it to ” My Favorites recipes” section.
    Thanks soooo much.


  10. Hey, great food styling!
    Flavor boost suggestion: Mix some of the finely chopped rosemary into the potato slices before layering instead of just on top after baking.

  11. If you double this recipie, you have to almost triple the milk.  I only doubled it and it made no sauce, it was very dry.

    • Hi Tricia, the recipe isn’t very saucy to begin with, so adding more milk when doubling is a good tip if you would like it more on the saucy side! Thank you for trying the recipe, and I hope you enjoy it if you give it another go with your adjustment!

  12. This looks very good, and promising. I can’t consume cow milk, and have to limit cow milk cheese, as I had a VERY serious allergy when I was a child. A local dairy produces very good goat milk and yoghurt (Riviera, if anyone lives near Montréal) and I’ll try it.

  13. Has anyone tried making this with honey goat cheese? 

    • Ashley, not that I am aware of! Personally, I think the honey would be too sweet (and it’s not a flavor I usually put with potatoes), so I’d stick to either plain or to a goat cheese with herbs.

  14. I layered the rosemary in with the potatoes and added bits of bacon….it was devine!

  15. Trying to use up what I have around the house. How do you think some big Idaho potatoes would taste. I don’t have golds right now.

  16. Do you think almond milk would work in place of the whole milk? 

    • Daniele, I think that the potatoes would be more thin and less creamy. I’d recommend sticking with whole milk for this one. It’s worth it!

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