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 and this Green Bean Casserole 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!
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. I also love serving this creamy dish with a crispy main for contrasting textures — this easy Oven Fried Chicken breast and this Parmesan Crusted Chicken Breast are two of my favorites!
More Cheesy Potato Favorites
Crockpot Cheesy Potatoes + VIDEO
Cheesy Make Ahead Mashed Potatoes
Broccoli Cheddar Twice Baked Potatoes
Easy Skillet Scalloped Potatoes au Gratin
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