When it comes to getting everyone together for holidays like Christmas and Easter by the time everyone around the table we usually have at least 20 people to feed. My Mom has always had the policy “the more the merrier”, which is wonderful because that means that we get to see a lot of our family at one time. It means not only is my immediate family there, but also my in-laws, cousins and Aunts & Uncles. One quality visit instead of rushing from place to place trying to see everyone. However hosting such a large group does come with some logistical challenges and requires that everyone pitch in. If it is my Mom hosting she handles the mains (usually a delicious roast turkey and ham) but asks that other family members each bring a dish for dinner or dessert, because there is just not enough oven space for her to cook it all. These easy Garlic Scalloped Potatoes would be a perfect recipe to whip up ahead of time and take to our family dinner.
I have always found scalloped potatoes a little challenging, because I worry about adding too much milk and having them be soggy, or not enough and then they don’t take very good. For this recipe of Garlic Scalloped Potatoes Philadelphia Cooking Cream helps take the guess work out of the recipe and adds a yummy savoury flavour to compliment any meal. I adapted the Garlic Scalloped Potatoes from Kraft What’s Cooking and they turned out great, here is what you need to make them yourself:
1 tub (270g) Philadelphia Herb & Garlic Cooking Cream
1 cup Milk
1/8 tsp Pepper
1/2 Onion, thinly sliced
3lbs Potatoes (about 6 large potatoes), peeled and thinly sliced
1/2 cup Parmesan Shredded Cheese
This would be a great dish to make ahead of time and take to a pot luck as it travels and reheats well. The herbs and garlic flavours give a nice boost to plain scalloped potatoes and would make a tasty side dish for ham, turkey or a roast. If you need more Easter Recipe inspiration look no further – main dishes, side sides and mouth watering desserts they have it all. Why not finish of a great family dinner with Oreo Easter Eggs or Mini Easter Cheesecakes!
Print the recipe, pin it, share with all your friends and enjoy.
Easy Garlic Scalloped Potatoes Recipe
- 1 tub 270g Philadelphia Herb & Garlic Cooking Cream
- 1 cup Milk
- 1/8 tsp Pepper
- 1/2 Onion thinly sliced
- 3 lbs Potatoes about 6 large potatoes, peeled and thinly sliced
- 1/2 cup Parmesan Shredded Cheese
- Preheat oven to 375ºF.
- Whisk together cooking cream, milk, and pepper until blended.
- Spray casserole dish with oil
- Layer half each of the potatoes, onions, cooking cream mixture and Parmesan in shallow 2-L Repeat layers and cover
- Bake fore 45 minutes covered and then remove lid and bake for an additional 30 minutes or until potatoes are tender and the top is browned
Disclosure: I am part of the Kraft’s Whats Cooking ambassador program. All opinions are strictly my own.
13 thoughts on “Easy Garlic Scalloped Potatoes Recipe”
These cooking sauces are so easy to use and delicious, too.
Yes they are!
OMG!! That looks delicious!! I love cooking with Philly cream cheese!! I usually use it to make pasta sauce, but that looks delicious!
I never thought of using the cooking cream in the scalloped. I always use it for mashed.
Now I will have to try it for mashed! I never thought to use it that way.
That looks so yummy! I love those cooking cremes but never thought to try it with scalloped potatoes. So easy and it would be so delicious.
These sound and look absolutely delicious! I love easy short cuts for yummy recipes!
Philly Cream Cheese is so awesome, the herbed kind makes mashed potatoes so good! I’m going to try your recipe in the next few weeks. Thanks for sharing Kate!
I haven’t tried these yet, I keep meaning to get one when I go to the grocery store. Those scallop potatoes look so tasty.
My grama always made the best scalloped potatoes…but oh my word these look AMAZING!
Thanks for the great recipe! 🙂
Beautiful photos, looks so yummy!
i’ve never bought the garlic sauce, will definitely try it!! look so yum!! thanks for the recipe.
I have used the cooking cream in mashed but I didn’t even think of this what a great idea