Creamy Cheesy Scalloped Potatoes
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Servings
6–8
Ingredients
Potatoes
- 2 lbs (900g) Yukon Gold or Russet potatoes, thinly sliced
- 1 tbsp butter (for greasing the baking dish)
Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- 1½ cups shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley
Optional Topping
- ¼ cup chopped walnuts (as shown in the image)
- Extra Parmesan
- Fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter.
- Arrange sliced potatoes evenly in the dish.
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute.
- Slowly whisk in milk and heavy cream until smooth.
- Add garlic, onion powder, Italian seasoning, salt, and pepper.
- Cook until the sauce thickens (about 5–7 minutes).
- Stir in Parmesan and mozzarella until melted.
- Mix in parsley.
- Pour the creamy cheese sauce evenly over the potatoes.
- Sprinkle with chopped walnuts (optional) and extra Parmesan.
- Cover with foil and bake for 50 minutes.
- Remove foil and bake another 20–25 minutes, until golden and potatoes are tender.
- Let rest for 10 minutes before serving.
Nut Information
- Contains nuts only if walnuts (or other nuts) are added.
- The basic recipe is nut-free.
- If serving someone with a tree nut allergy, omit the walnuts and check that all cheese products are processed in a nut-safe facility if needed.
Tips
- Slice potatoes evenly for uniform cooking.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Let the casserole rest before serving so the sauce thickens.
- Add cooked bacon or ham for extra flavor.
Q&A
Q: Can I make it ahead of time?
A: Yes. Assemble it up to 24 hours ahead, refrigerate, and bake when ready.
Q: Can I freeze it?
A: Yes. Cool completely, wrap well, and freeze for up to 2 months.
Q: What potatoes work best?
A: Yukon Gold for a buttery texture or Russet for a softer, creamier casserole.
Q: Can I make it gluten-free?
A: Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Q: Can I skip the heavy cream?
A: Yes. Use all milk, though the sauce will be slightly less rich.
