These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!
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If you weren’t already aware from my Cheesy Scalloped Potatoes and Ham, my Garlic Parmesan Scalloped Potatoes and Carrots Recipe, my Crockpot Scalloped Potatoes, and my Nacho Cheese Scalloped Potatoes, and the multiple other scalloped potato recipes I have on the blog…I’m a big fan of Scalloped Potatoes.
This Scalloped Potatoes Recipe takes a side dish that I’ve had a lot of fun with and brings it back to the basics.
Thinly sliced potatoes are layered in a casserole dish, doused in a rich and creamy sauce, topped with mozzarella and parmesan, then baked until tender and golden.
This side dish takes just 15 minutes to prep and is a total hit with everyone!
Serve it with a classic Perfect Roast Chicken, Honey Baked Ham, or Slow Cooker Pork Tenderloin for the perfect comfort food dinner.
Ingredients Needed:
- Yellow Potatoes: be sure to peel the potatoes first, then slice them into very thin slices. You can thinly slice potatoes very carefully with a sharp knife, using a mandolin, or with a food processor.
- Butter: I use unsalted butter to create a base for the cream sauce.
- Minced Garlic: use freshly minced garlic for the best flavor.
- Seasonings: a simple blend of salt, dried parsley, dried thyme, and black pepper is all these Scalloped Potatoes need to have so much delicious flavor.
- All-Purpose Flour: whisked into the butter to create a roux which binds the sauce and thickens it.
- Heavy cream: half and half or whole milk will work as well, it just won’t be quite as rich and I have found that there’s more of a chance it will break as it cooks.
- Chicken Broth: I use low sodium chicken broth. If you use regular chicken broth, you will likely need to reduce the amount of salt you add yourself.
- Parmesan and Mozzarella: for the best results, shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
How to Make Scalloped Potatoes
This recipe makes the perfect side dish and comes together with just 15 minutes of prep!
- Make the cream sauce: In a saucepan, melt butter. Add in garlic and seasonings, cook for 1 minute.
- Make the roux: stir in the flour until no white remains.
- Add the liquid and cook until the sauce has thickened.
- Assemble the casserole: Pour the sauce over the potatoes, cover with foil, and. bak until the potatoes are tender. Uncover, sprinkle with mozzarella and parmesan, and bake until the cheese is lightly browned. Let stand for 10 minutes, then serve and enjoy!
Scalloped Potatoes FAQs
Traditionally, the difference between potatoes au gratin and scalloped potatoes is that potatoes au gratin do include cheese while scalloped potatoes do not. However, nowadays, there are plenty of scalloped potato recipes that do include cheese, so the two separate dishes have morphed into essentially the same thing. Now, the difference is mostly in the name!
If the scalloped potatoes aren’t getting soft as they bake, chances are they are sliced too thick. We want thinly sliced potatoes so they cook all the way through in the right amount of time. If you do happen to slice the potatoes too thick, don’t worry. Simply keep the dish covered so the cheese doesn’t burn, and continue to cook until softened.
Leftover Scalloped Potatoes will last in an airtight container or covered in the fridge for 3 days. To serve again, bake covered in the oven at 350ºF until heated through. I don’t recommend freezing these potatoes because the texture of the cream sauce will be watery when thawed.
Generally speaking, potatoes and dairy don’t freeze very well. The exception is high fat dairy, which we do have here, but the texture of the potatoes will change after freezing and thawing. If that’s something that doesn’t bother you, then these scalloped potatoes can be frozen and served later.
Tips and Notes for Scalloped Potatoes
- Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
- Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
- Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
- I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.
Variations
- Add meat. These Scalloped Potatoes are great as a vegetarian side dish, but they’re also delicious with salty diced ham or pieces of cooked and chopped bacon.
- Use other cheeses. I love the combination of mozzarella and parmesan in this recipe, but really any cheese will work. Try gouda, gruyere, brie, goat, feta, Monterey jack, Colby jack, you name it.
- Spice it up. Feel free to keep the cream sauce mild or spice it up with a sprinkle of cayenne pepper or red pepper flakes.
Serving Suggestions
Scalloped Potatoes make a great addition to a party or potluck, but can also be served as an at-home side dish next to Air Fryer Salmon, Grilled Chicken, Air Fryer Meatloaf, or Grilled Pork Tenderloin.
More Cheesy Potato Favorites
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Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
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In a medium saucepan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook and stir 1 minute.
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Whisk in flour until smooth, then gradually whisk in the cream and broth.
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Cook and stir over medium heat until thickened, about 5-6 minutes.
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Pour sauce over potatoes. Cover with foil and bake for 50-60 minutes, until potatoes are tender.
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Uncover, sprinkle with mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned.
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Let stand 10 minutes before serving.
**I have found heavy cream does better in the oven and there’s less chance of the sauce breaking during the cooking process if heavy whipping cream is used. You may also use lighter cream or whole milk.
Tips:
- Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
- Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
- Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
- I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.
Storage:
Leftover Scalloped Potatoes will last in an airtight container or covered in the fridge for 3 days. To serve again, bake covered in the oven at 350ºF until heated through. I don’t recommend freezing these potatoes because the texture of the cream sauce will be watery when thawed.
Serving: 218grams | Calories: 353cal | Carbohydrates: 37g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 782mg | Potassium: 866mg | Fiber: 4g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 35mg | Calcium: 213mg | Iron: 2mg
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