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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.
Love these so much, making again tonight for the fourth time in less than two months!
These were amazing! I did a couple things differently – cooked at 350 for 1.5 hours (first 45 minutes with foil on), added in some cheddar cheese, and reduced the mozarella a bit.
I found this recipe at the last minute, right before Christmas. I’ve tried other recipe’s for scalloped potatoes but none have been good. This Parmesan scalloped potatoes recipe was a huge Christmas dinner hit! The only thing I did differently was add thin sliced onions to each layer. They are amazing and easy to prepare. I made mine in a foil pan for an easy clean up. I will be making these again, at least that’s what our dinner guests said. lol
These were delicious! I doubled the recipe and it filled up a 2 quart dish. I like plenty of sauce! At 350, I baked with the top on the who time but it took 1 and 1/2 hours to cook. They still browned on the edges nicely. Not sure how others can do it at the suggested time in the recipe. Anyone? I will make again though . Worth the effort for a special meal.
I could not get my potatoes to cook at the times & temp listed. They were sliced thin & should have cooked. Very frustrating to have to keep putting it back in the oven…ugh!!!
Hi! I’m making them tomorrow for Easter and we have about 10 adults and 4 kids, is double the recipe enough?
Delicious! I doubled the recipe, and baked at 335° for the recommended time. Still needed an additional 10 minutes to get the potatoes tender. Not sure how to adjust the temp or time differently next time? Also curious if this recipe could somehow be made in the crockpot?
Made this and was the best scalloped potatoes ever. Everyone want the recipe!
Great potatoes. Everyone liked them. Definitely will make again.
the recipe is great. however i had problem with cooking time at 325. 1st tried 350 for another 30 min. still raw. finally 375 for 45 minutes finally done. my potatoes were about 1/8 thick. any ideas? couple of other things, you might want to double recipe if you want seconds or leftovers.
Can I just use a glass cover instead of foil
The foil will be best for cooking these potatoes.
These scalloped potatoes were amazing! Zero leftovers and I am making for the second time today for Christmas!
Never leave comments but just made these for Christmas Eve dinner and they turned out fabulous! Husband could not stop saying how delicious and creamy they were. Thanks for a great recipe. Definitely a keeper!
Can I use Yukon potatoes?
Yes! Let me know how it turns out!
Hi ,
If I make the night before and refrigerate at what temperature and for how long should the potatoes be reheated in the oven?
Thanks,
Joanne
I would reheat them at 325 degrees for about 30 minutes.
Could I make this dairy free by using vegan shredded cheese instead? I don’t know what to use instead of whipping cream though .. ?
Yes! And some stores also carry dairy-free whipping cream. You could try using that instead!
I love this recipe, i also add some minced garlic to the recipe with butter before flour. And lots and lots of cheese lol!
Excellent!