Description

Classic scalloped potatoes are a creamy, cheesy, and comforting side dish perfect for any meal. Thinly sliced potatoes are layered with a rich cream sauce made from butter, flour, milk, cream, and seasonings, then baked to golden perfection. This easy recipe yields tender potatoes coated in a luscious sauce with melted mozzarella and cheddar cheese, finished with a garnish of fresh herbs for added flavor.

Ingredients

Scale

Potatoes

1 kg potatoes, peeled and thinly sliced (1/8–1/16 inch thick)

Cheese

1 cup mozzarella, shredded or chopped
¾ cup cheddar cheese, shredded

Sauce

1 cup heavy cream
1.5 cups milk
2 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder

Seasonings & Garnish

Salt, to taste
Black pepper, to taste
Fresh parsley or dill, for garnish

Instructions

Prepare Potatoes & Dish: Peel and thinly slice the potatoes to about 1/8-1/16 inch thick. Dry the slices thoroughly to remove excess moisture. Lightly grease a 9×13 inch baking dish to prevent sticking.
Make the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour, onion powder, and garlic powder. Cook this mixture for 2-3 minutes while whisking continuously to eliminate the raw flour taste and form a smooth roux.
Finish the Sauce: Gradually pour in the milk and cream, whisking continuously until the sauce is smooth and free of lumps. Bring the mixture to a gentle simmer and cook for 3-5 minutes until it thickens. Remove from heat, season with salt and black pepper to taste. Stir in the mozzarella and cheddar cheese until melted and the sauce is creamy and smooth.
Layer Scalloped Potatoes: Preheat your oven to 190°C (375°F). Place one-third of the potato slices evenly in the greased baking dish, overlapping them slightly. Pour one-third of the cheese cream sauce over this potato layer. Repeat the layering process with the remaining potatoes and sauce, ensuring the top layer of potatoes is well coated with the creamy sauce.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60 minutes. This allows the potatoes to cook slowly and absorb the flavors from the sauce.
Bake Uncovered & Finish: Remove the foil and reduce the oven temperature to 175°C (350°F). Bake uncovered for an additional 30-45 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork. Tent with foil loosely if the top browns too fast.
Rest and Serve: Remove the scalloped potatoes from the oven and allow them to rest for 15-20 minutes. This resting period helps the sauce set and makes for easier serving. Garnish with fresh parsley or dill before serving immediately.

Notes

Thinly slicing the potatoes ensures even cooking and a tender texture.
Drying the potato slices before layering helps prevent the dish from becoming watery.
Use a sharp cheese grater for shredding mozzarella and cheddar for better melting.
Letting the dish rest after baking helps the sauce thicken for easier cutting and serving.
If you want extra cheesy topping, sprinkle additional cheese during the last 10 minutes of baking uncovered.
Make sure the baking dish is well covered during the first bake to avoid drying out the sauce.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, baked side dish, comfort food, holiday side dish