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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 1/2 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 1/8 and 1/4 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!

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Creamy Parmesan Scalloped Potatoes

4.86 from 21 votes
By: Alyssa Rivers
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
Servings: 6 People

Ingredients 

Instructions 

  • 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 1/4 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 1/2 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.

Video

Notes

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

Nutrition

Calories: 528kcalCarbohydrates: 32gProtein: 13gFat: 40gSaturated Fat: 25gCholesterol: 141mgSodium: 703mgPotassium: 715mgFiber: 2gSugar: 1gVitamin A: 1481IUVitamin C: 9mgCalcium: 258mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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