The Best Creamy Scalloped Potatoes of Your Life!

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Creamy Scalloped Potatoes are a tender, creamy and so delicious comforting dish! The parmesan cheese adds such an amazing flavor with a slight crust around the edges.

These make such a great side dish! They go perfect with Classic Honey Glazed Ham, Garlic Butter Prime Rib, or Skillet Salisbury Steak!

Cheesy, tender savory scalloped parmesan potatoes.

Creamy Parmesan Scalloped Potatoes

These Scalloped Potatoes are going to become an instant favorite at your home. They are SO creamy and delicious. And you are going to love the parmesan cheese inside. They are baked to tender potato perfection and the top will have a delicious crisp parmesan crust. Then you dig in to the creamy, delicious and cheesy layers.

Whether you are making these for a special occasion, holiday or any family dinner, you are going to LOVE these! It’s perfect for any meal. They’re comforting and hearty. Everyone is going to love these cheesy creamy potatoes.

Scalloped Potatoes Ingredients

  • Butter: Butter and potatoes just go together
  • Flour: Acts as a thickener
  • Salt and Pepper: Add more or less to taste
  • Whipping Cream: This is not frozen whipped topping. You can use heavy whipping cream or half and half.
  • Parmesan Cheese: Adds flavor and texture
  • Mozzarella Cheese: Such a great melting flavorful cheese
  • Potatoes: I used Russets
  • Chives: Fresh for garnish

How to Make Scalloped Potatoes

  1. Melt: In a small saucepan melt the butter over medium heat and add in flour salt and pepper. Add in the whipping cream and stir till it begins to thicken. Then add in half of the parmesan cheese.
  2. Layer: In a lightly sprayed 2 quart casserole dish, arrange half of the potatoes overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  3. Bake: Cover with foil and bake at 325 for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.
Making the creamy cheese sauce for Parmesan Scalloped Potatoes.

Potato Tips

  • Kind: Russet Potatoes or Yukon Golds deliver the best taste and shape. Russets have the most starch and make the creamiest sauce, and Yukons tend to hold their shape a little better.
  • Cutting: Try to keep the potatoes the same size and slice them  between ⅛ and ¼ inch thick. You can use a mandoline or other tool for even uniformity.
  • Cook: Do not boil your potatoes before baking. The sauce relies on starch from the potatoes to thicken it.
  • Add ins: There are lots of ways to diversify this basic recipe. Add garlic, diced onion, peppers, for heat add a can of diced green chilies. You can also add crumbled bacon or small cubes of ham.
  • Cheese: You can use different kinds of cheese for different flavors and textures. Experiment with your favorites.
  • Curdling: The curdling is caused by high heat. So to keep the sauce together, you need to make a smooth cheese sauce instead of layering grated cheese and milk or cream with the potatoes. Also don’t boil your sauce.
Layering potatoes, cream sauce and cheese for perfect scalloped potatoes.

Storing Parmesan Scalloped Potatoes

  • Fridge: Keep in an airtight container in the fridge for up to 3 days in the fridge. Reheat in the oven.
  • Freeze: If you plan to freeze the scalloped potatoes, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may want to thaw them in the refrigerator or bake them frozen.
  • Make Ahead: You can bake these ahead of time and refrigerate the day before then reheat in the oven for half an hour to 40 min before serving
Cheesy, tender savory scalloped parmesan potatoes.

Need Even More Potato Inspired Side Dishes? Try these!

Creamy Parmesan Scalloped Potatoes

4.70 from 10 votes
These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings: 6 People


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup whipping cream can also use half and half
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 2 pounds russet potatoes peeled and sliced about ⅛ inch thick
  • Snipped fresh chives for garnish


  • Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
  • Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by ½ cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  • Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.



Updated Post on October 21, 2020
Originally Posted on March 23, 2019


Serves: 6

Calories528kcal (26%)Carbohydrates32g (11%)Protein13g (26%)Fat40g (62%)Saturated Fat25g (125%)Cholesterol141mg (47%)Sodium703mg (29%)Potassium715mg (20%)Fiber2g (8%)Sugar1g (1%)Vitamin A1481IU (30%)Vitamin C9mg (11%)Calcium258mg (26%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine American
Keyword parmesan scalloped potatoes, scalloped potatoes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. 3 stars
    First time I sliced to 1/8 and baked at 350F for 1 1/2 hours then 30 minutes at 400F. It was bubbling but potatos still hard?

    1. Hi! I haven’t tried cooking these potatoes for those times and temperatures! I would stick to the original times and temperatures listed in the recipe for these to turn out just right. They are so good, I hope you enjoy them!

  2. I fixed this recipe for the first time. I followed recipe exactly. The potatoes cooked perfectly, flavor was wonderful. Had no problem with the time, I cut them thin. Family loved them. I will definitely fix this recipe again!!

  3. 5 stars
    This recipe will replace my usual scalloped potato recipe, which uses a can of cream of mushroom soup. The recipe is creamy and full of flavor. Thank you Alyssa Rivers for sharing this!

  4. 5 stars
    My first time making them and this is the only recipe I will ever use from now on. So creamy and absolutely delicious. The only issue was that some of the potatoes were softer than others. It’s an easy fux though.

  5. 5 stars
    Excellent recipe! We really enjoyed it. (: I will definitely be making this again and again! The sauce is so yummy and I think it’ll be great as leftovers as well. Thanks again 🙂

  6. I made this the other day and added ham to it and a salad. We all thought this was the best scalloped potatoes we have ever had. I usually do box kind never ever again this did not take long to make and it was so much better.

  7. 5 stars
    Loved the flavor and everyone had great comments! I agree with the other comments that they took much longer to cook. I also put them under the broiler to get a good brown crust! Oh and I topped with 4?strips of bacon!!

  8. Whenever I make scallop potatoes I always salt and pepper each row and put a little butter in each row also. Then I take about 2 cups milk and add 4-5 tablespoons of cornstarch and mix that well so no lumps are in it. The amount of cornstarch depends on how much I’m making. Pour that over the potatoes and finish with adding enough milk till covered. I cover my casserole and bake at 350 and check every half hour to hour and when potatoes are almost done uncover and finish baking. I’m not a big fan of cheese so this works well for me

  9. 5 stars
    Great recipe! I love that I didn’t need to parboil the potatoes and loved the long cook time on this cold wet day, the smell of the cassarole was what our home needed today. Thank you.

  10. We made these for Christmas Eve Dinner. We were happy with the flavor for sure, but wow! these took forever to cook in a 350 oven. covered. I would say total bake time with raised temp to 400 degrees was an hour and half. Would make again but definitely par boil potatoes if you want to bake for only 45 minutes!

  11. These take much longer to bake than the time on the recipe! Next time I will par boil my potatoes before putting in the baking pan to expedite the baking time. At this rate I hope they are done baking before tomorrow(Easter)!!!!!!

    1. Yes it all really depends on the thickness of your potatoes. If you don’t par boil them you have to slice them pretty thin for the time that I recommended. 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating