Ingredients

4 tablespoons butter

1 small onion, diced (optional)

4 cloves garlic

1/4 cup all-purpose flour

1 1/2 cups milk

2 cups cream

1 cup chicken broth (or vegetable broth for vegetarian)

1/2 teaspoon thyme

1/2 teaspoon smoked or regular ground paprika

1/4 teaspoon ground black pepper

1/2 teaspoon salt (or to taste)

3-4 pounds Yukon Gold potatoes or Russets, peeled and sliced into 1/8-inch to 1/4-inch rounds

1 cup mozzarella cheese, shredded

1 cup cheddar cheese, shredded

1 cup Parmesan cheese, freshly grated

Instructions

Step 1: Preheat your oven to 400 degrees F. Lightly grease a 9 x 13-inch baking dish with cooking oil spray or butter and set it aside.

Step 2: Prepare the creamy sauce by heating a medium cast iron skillet or saucepan over medium-high heat. Add the butter and melt it.

Step 3: Add the diced onion and garlic, sautéing until the garlic is fragrant and the onion is soft.

Step 4: Whisk in the flour and cook for 2 minutes while stirring continuously to form a roux.

Step 5: Reduce the heat to low and gradually whisk in 1 cup of chicken broth until fully combined.

Step 6: Slowly stir in the milk and cream, mixing well. Add thyme, paprika, salt, and black pepper.

Step 7: Let the sauce simmer gently on low heat for 2-3 minutes until it thickens slightly. Remove from heat and set aside.

Step 8: Pour half of the cream sauce over half of the sliced potatoes in the baking dish. Sprinkle evenly with 1 cup mozzarella cheese.

Step 9: Layer the remaining potatoes on top, then pour the remaining cream sauce over them. Sprinkle with the shredded cheddar and Parmesan cheeses.

Step 10: Cover the dish with foil and bake for 40 minutes, until the potatoes are tender and the sauce is bubbly.

Step 11: Remove the foil and bake uncovered for another 20-30 minutes until the potatoes are fully cooked and the top is golden brown.

Step 12: For an extra golden crust, broil the top for a few minutes, watching carefully to avoid burning.

Step 13: Garnish with chopped parsley or green onions and serve warm.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.

Try adding cooked bacon or ham between layers for added flavor.

Thinly slicing the potatoes ensures they cook evenly and absorb the sauce better.

Feel free to swap mozzarella for Gruyère or Monterey Jack for a different cheese profile.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a few hours before baking. Keep it covered and refrigerated until ready to bake, then follow the baking instructions as usual.

What if I don’t have Yukon Gold potatoes?

Russet potatoes work well for this recipe since they hold their shape and become tender. Avoid waxy potatoes, as they may not yield the perfect creamy texture.