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Creamy Scalloped Potatoes are a tender, creamy, and delicious comforting side dish! The parmesan cheese adds such an amazing flavor with a slight crust around the edges.
A Reader’s Review
“Be careful when you make these for a potluck. You’ll find that everytime after you will be asked to make them again! They REALLY are the best!”
Creamy Scalloped Potatoes Ingredients
There are only a few ingredients for these creamy potatoes. You will love how creamy and delicious they turn out. For exact measurements, scroll to the bottom of the post.
- 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 Creamy Scalloped Potatoes
The instruction list is not long and is easier than you might think! It will only take you 20 minutes of prep work, and then they bake for an hour. You can make your main, like my Boursin chicken, and a vegetable like my air fryer asparagus.
- Melt: In a small saucepan, melt the butter over medium heat, then add the flour, salt, and pepper. Add in the whipping cream and stir until it begins to thicken. Then add in half of the parmesan cheese.
- Layer: In a lightly sprayed 2-quart casserole dish, arrange half of the potatoes overlapping each other, then 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.
- 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 starts to brown. Sprinkle with chives before serving.
Potato Tips
Here are some tips and suggestions to help you ensure your creamy scalloped potatoes turn out perfect. This recipe is hard to get wrong, but if you have any questions or concerns, check out these tips.
- 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.
- 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 even use a mandoline or other tool to ensure uniformity.
- Cook: Do not boil your potatoes before baking. The sauce relies on starch from the potatoes to thicken it.
- Add-ins: There are many ways to diversify this creamy scalloped potato recipe. Add garlic, diced onion, and 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.
Storing Parmesan Scalloped Potatoes
- Make Ahead: You can bake these ahead of time and refrigerate them the day before, then reheat them in the oven for half an hour to 40 minutes before serving.
- Fridge: Keep the creamy scalloped potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven.
- Freeze: If you plan to freeze the scalloped potatoes, they must 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.
Need Even More Potato Inspired Side Dishes? Try these!
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Creamy Parmesan Scalloped Potatoes
Ingredients
- 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 1/8 inch thick
- Snipped fresh chives for garnish
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
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!
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!!
Loved the flavor. Sliced the potatoes thin on my mandolin slicer, however, it took much longer to cook that the recipe directions.
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!
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.
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 🙂
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.
Can these be made with yukon potatoes?
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!!
Can these scalloped potatoes be cooked in a crock pot? If so, what temperature & for how long?
Yes, that sounds great! I would recommend on low 4 to 6 hours. I have not tried it so let me know how you like it!
Did you ever try these in the crock pot? I would like to try it.
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
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.
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!
I am about to make them. Can they be made the morning of the evening they will be served?
Yes, that should work great! Enjoy!
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)!!!!!!
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. 🙂
hey girl these look oh yummy! Happy Easter and Happy Spring!