These Scalloped Potatoes are the ultimate side dish! Tender, thinly sliced potatoes are baked in a rich cream sauce and topped with melty mozzarella and parmesan!
– 8 medium yellow potatoes (about 1200 grams or 2 1/2-3lb, peeled and very thinly sliced) – ¼ cup unsalted butter (60 grams) – 1 tablespoon minced garlic (3-4 cloves) – 2 teaspoons salt* – 1 teaspoon dried parsley – ½ teaspoon dried thyme – ½ teaspoon black pepper – ¼ cup all purpose flour (63 grams) – 2 cups heavy cream** (or half and half or whole milk) – 1½ cups low sodium chicken broth – 1½ cups shredded mozzarella cheese (about 112 grams) – 2 tablespoons shredded Parmesan
Gather ingredients. Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
In a pan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook. Whisk in flour, then gradually whisk in the cream and broth. Cook and stir over medium heat until thickened, about 5-6 minutes.
Pour sauce over potatoes.
Cover with foil and bake for 50-60 minutes, until potatoes are tender.
Uncover, sprinkle with mozzarella and Parmesan, and bake 10 minutes or until thickened, bubbly, and cheese is lightly browned. Let stand 10 minutes before serving.