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!
8medium yellow potatoes(about 1200 grams or 2 1/2-3lb, peeled and very thinly sliced)
¼cupunsalted butter(60 grams)
1tablespoonminced garlic(3-4 cloves)
2teaspoonssalt*
1teaspoondried parsley
½teaspooon dried thyme
½teaspoonblack pepper
¼cupall purpose flour(63 grams)
2cupsheavy cream**(or half and half or whole milk)
1½cupslow sodium chicken broth
1½cupsshredded mozzarella cheese(about 112 grams)
2tablespoonsshredded Parmesan
Instructions
Layer potatoes in a lightly greased 9×13″ baking dish and preheat oven to 350 degrees F.
In a medium saucepan, melt the butter over medium heat. Add garlic, salt, parsley, thyme and pepper — cook and stir 1 minute.
Whisk in flour until smooth, 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.
Video
Notes
*Reduce salt if using salted broth**I have found heavy cream does better in the oven and there's less chance of the sauce breaking during the cooking process if heavy whipping cream is used. You may also use lighter cream or whole milk.Tips:
Slice the potatoes evenly. The last thing we want is one bite with a perfectly soft potato and one bite with a crunchy potato. Make sure you slice the potatoes the same thickness so they cook at the same rate.
Cover while baking. Leave the foil on the baking dish for the first 50-60 minutes of baking time or until the potatoes are soft. Leaving the potatoes uncovered the whole time can cause the cheese sauce to burn.
Cool slightly before serving. Let the potatoes stand for 10 minutes after they bake to give the cream sauce time to thicken up a bit.
I found that adding cheese to the sauce made it a little greasier (depending on the fat content of the cheese). For that reason, I have edited the recipe to add cheese only on top.
Storage:Leftover Scalloped Potatoes will last in an airtight container or covered in the fridge for 3 days. To serve again, bake covered in the oven at 350ºF until heated through. I don't recommend freezing these potatoes because the texture of the cream sauce will be watery when thawed.