Description
This Creamy Scalloped Potatoes recipe features tender sliced Yukon Gold or Russet potatoes baked in a rich, cheesy cream sauce flavored with garlic, onion, thyme, and paprika. Topped with a blend of mozzarella, cheddar, and Parmesan cheeses, it bakes to a golden, bubbly perfection — perfect as a comforting side dish for family meals or special occasions.
Ingredients
Scale
Sauce 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 dried thyme
- 1/2 teaspoon smoked or regular ground paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
Main Ingredients
- 3–4 pounds Yukon Gold potatoes or Russet potatoes, peeled and sliced into 1/8-inch to 1/4-inch rounds
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch baking dish with cooking oil spray or butter to prevent sticking.
- Make Creamy Sauce – Melt Butter & Sauté: Place a medium cast iron skillet or saucepan over medium-high heat. Once hot, add the butter and melt it. Then add diced onion and garlic, sautéing until the garlic is fragrant and onion softens.
- Whisk in Flour: Stir in the flour and cook continuously for 2 minutes to form a roux, which will thicken the sauce.
- Add Broth, Milk & Cream Gradually: Reduce heat to low. Slowly whisk in 1 cup of chicken broth until smooth, followed gradually by the milk and cream, stirring constantly to avoid lumps.
- Season and Simmer Sauce: Stir in dried thyme, paprika, salt, and black pepper. Let the sauce gently simmer on low heat for 2-3 minutes until it thickens slightly. Remove from heat and set aside.
- Assemble First Layer: Place half of the sliced potatoes into the baking dish. Pour half of the cream sauce over the potatoes. Sprinkle evenly with 1 cup of shredded mozzarella cheese.
- Assemble Second Layer: Arrange the remaining potatoes on top and pour the rest of the cream sauce over them. Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes, until potatoes are just tender and the sauce is bubbly.
- Uncover and Continue Baking: Remove the foil and bake for an additional 20-30 minutes until potatoes are fully cooked and the top is golden brown.
- Broil for Finish: For a nicely browned cheese crust, broil the dish for a few minutes at the end. Watch closely to avoid burning.
- Garnish and Serve: Garnish with chopped parsley or green onions if desired. Serve warm as a hearty side dish.
Notes
- Use Yukon Gold potatoes for creamier texture or Russets for fluffier layers.
- Slicing potatoes evenly (about 1/8-inch to 1/4-inch thick) ensures even baking.
- The sauce must simmer gently to avoid curdling; do not boil.
- Substitute vegetable broth to make the recipe vegetarian.
- For extra flavor, experiment by adding fresh herbs like rosemary or chives.
- Broiling at the end creates a beautifully browned cheese crust—watch carefully to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, creamy potatoes, cheesy potato casserole, baked potatoes, comfort food, side dish, cheesy scalloped potatoes
