These creamy scalloped potatoes feature thin, tender potato slices baked in a luscious garlic-herb cream sauce and finished with a golden layer of melted mozzarella and parmesan. It’s a comforting, elegant side dish that pairs effortlessly with chicken, beef, lamb, or seafood.

Why You’ll Love This Recipe

This dish is luxurious, simple, and always crowd-pleasing. The cream sauce thickens beautifully around the potatoes, creating a silky texture with every bite. The addition of mozzarella and parmesan on top creates a deliciously browned, cheesy finish without making the sauce greasy. With minimal prep and impressive results, this recipe is perfect for weeknight dinners, holidays, or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 medium Yukon gold potatoes, peeled and thinly sliced (about 2½–3 lbs or 1.2 kg)
• ¼ cup unsalted butter
• 3–4 cloves garlic, finely minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon black 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

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Layer the thinly sliced potatoes evenly inside the prepared dish.
3. In a medium saucepan over medium heat, melt the butter. Add garlic, salt, parsley, thyme, and pepper. Cook for 1 minute while stirring.
4. Whisk in the flour until the mixture becomes smooth and no dry spots remain.
5. Gradually pour in the heavy cream and chicken broth while whisking constantly. Cook for 5 minutes or until the sauce thickens.
6. Pour the hot cream sauce evenly over the potatoes.
7. Cover the baking dish with foil and bake for 50–60 minutes, or until the potatoes are tender when pierced with a knife.
8. Remove the foil, sprinkle mozzarella and parmesan over the top, and return to the oven for 10 minutes or until the cheese is lightly golden and bubbly.
9. Allow the dish to rest for 10 minutes before serving so the sauce can thicken.

Servings and timing

This recipe serves 8 people.
Prep time: 15 minutes
Cook time: 60–70 minutes
Total time: 1 hour 20–25 minutes

Variations

• Add vegetables such as thinly sliced carrots, sautéed mushrooms, or spinach layered between the potatoes.
• Swap cheeses to change the flavor profile: gouda, gruyere, brie, Monterey jack, or Colby jack work beautifully.
• Add a touch of heat by mixing a pinch of cayenne pepper or red pepper flakes into the cream sauce.
• Use sweet potatoes for a slightly sweet, rich variation.

Storage/Reheating

Store leftover scalloped potatoes in an airtight container or covered tightly in the refrigerator for up to 3 days.
Reheat covered in a 350°F (175°C) oven until heated through.
Freezing is not recommended, as the texture of the cream sauce may become watery upon thawing.

FAQs

Can I make scalloped potatoes ahead of time?

Yes. Assemble the dish, bake it covered for the initial 50–60 minutes, and refrigerate. Add the cheese and finish baking right before serving.

Why did my sauce separate?

This can happen if using lower-fat milk. Heavy cream is more stable for baking and prevents the sauce from breaking.

Can I use a different type of potato?

Yes, but Yukon gold works best for a creamy texture and consistent tenderness. Russet potatoes can be used but may break apart more easily.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but leaving the skins on works fine if preferred.

How thin should the potatoes be sliced?

Aim for slices about ⅛ inch thick to ensure even, tender results.

Can I use pre-shredded cheese?

It’s better to grate your own cheese. Pre-shredded varieties contain anti-caking agents that can create a gritty texture.

Should I keep the dish covered while baking?

Yes, keep it covered for the first 50–60 minutes to prevent the sauce from burning and ensure even cooking.

How do I know when the potatoes are done?

Pierce the potatoes with a sharp knife—if it slides through easily, they are tender.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well and keeps the dish vegetarian.

What can I serve with scalloped potatoes?

They pair wonderfully with roast chicken, grilled fish, baked salmon, meatloaf, lamb chops, or a simple green salad.

Conclusion

These scalloped potatoes are a rich, comforting side dish that elevates any meal. With silky layers of potatoes, a flavorful garlic-herb cream sauce, and a perfectly browned cheese topping, this recipe is both elegant and easy to prepare. It’s a reliable favorite for family dinners, celebrations, or any occasion where you want a warm and satisfying dish on the table.

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