Scalloped Potatoes

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings: servings

Calories: 353cal

Author: Ashley Fehr

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!

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Ingredients

8 medium Yukon gold potatoes, peeled and thinly sliced (about 2½-3 lbs or 1.2kg)
¼ cup unsalted butter
3-4 cloves garlic (finely minced)
2 teaspoons salt*
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon pepper
¼ cup all-purpose flour
2 cups heavy whipping cream
1½ cups low-sodium chicken broth
1½ cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13″ baking dish.
Layer the potatoes in the prepared dish.
In a medium saucepan over medium heat, melt the butter. Add the garlic, salt, parsley, thyme, and pepper and cook and stir for 1 minute. Whisk in the flour until smooth, then gradually whisk in the cream and broth. Cook and stir about 5 minutes, until thickened.
Pour the sauce over the potatoes. Cover and bake for 50 to 60 minutes, until the potatoes are tender. (Poke them with a sharp knife to check!)
Uncover, sprinkle with the mozzarella and Parmesan, and bake for 10 minutes, or until thickened and bubbly and the cheese is lightly browned.
Let stand for 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.

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