Scalloped potatoes with heavy cream and parmesan cheese

The Best Scalloped Potatoes are easier to make than you might think! This cheesy scalloped potato recipe has a classic creamy sauce and is topped off with extra cheese to make this total comfort food. 

As kids, we didn’t realize scalloped potatoes could be made from actual potatoes. We thought these just came from a box! Boy, were we wrong! While scalloped potatoes may seem complicated and time consuming, making you want to reach for the store-bought variety, nothing could be further from the truth. Scalloped potatoes are simple to make, and so delicious and satisfying. These potatoes are savory, cheesy, and hearty. They make a great side dish for almost any dinner, and are so tasty, you might even want to make them to eat on their own!

Slicing Potatoes for Cheesy Scalloped Potatoes:

The easiest and most uniform way to slice potatoes is with a mandoline. If you don’t have one, you can use a slicing blade attachment on a food processor. If you don’t have either of those tools, you can always use a regular chef’s knife. Slice your potatoes in half, lengthwise, to create a flat, stable surface for cutting. Then simply use your knife (the sharper the better) to cut the potatoes as thinly as you can.

Potato Varieties:

The best scalloped potatoes are made with Russet potatoes. You can also use red or yukon gold potatoes, but the starch content is different for these and will produce a slightly different result. Smaller sized potatoes are also a little bit harder to work with since they are smaller than Russet potatoes.

Cheese Options: 

While we tend to prefer a sharp cheese, giving the dish more flavor, you can instead swap out the Parmesan for a milder cheese if you prefer. The cream in this recipe balances the Parmesan really nicely.

Pro Tip:

The baking time on scalloped potatoes ultimately depends on how thinly you were able to slice your potatoes. The estimate of 1 hour provided in the recipe is only an estimate. If you cut your potatoes on the thicker side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole may be done after only 40 minutes. Please adjust the cooking time accordingly.

Slow Cooker Instructions: 

Interested in using the slow cooker to make these scalloped potatoes? We made an entire post just for slow cooker scalloped potatoes!

Make Ahead Instructions

Need to make your scalloped potatoes ahead of time? No problem! Slice your potatoes and combine them with your other ingredients and place into your prepared baking pan. Instead of baking, cover and refrigerate for up to 24 hours. When ready to bake, remove the covering and give the potatoes a quick toss. Top with shredded cheddar cheese (if using), and bake.

Storage and Reheating Instructions: 

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat a large portion, do so in an oven preheated to 350 degrees Fahrenheit, until warmed through. To reheat a single serving, place in the microwave for 30 second increments until warmed through. 

If you like this recipe, you may be interested in these other delicious potato recipes:

• The Creamiest Mashed Potatoes
• Steakhouse Style Garlic Mashed Potatoes
• Easy Roasted Parmesan Pesto Potatoes
• Honey Roasted Smashed Potatoes

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

The Best Scalloped Potatoes are easier to make than you might think! This cheesy scalloped potato recipe has a classic creamy sauce and is topped off with extra cheese to make this total comfort food. 

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 4 large russet potatoes peeled
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 cloves minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×9 or 2-quart baking dish.

• Use a mandoline, sharp knife, or food processor to thinly slice your potatoes. Transfer all of the slices into a large mixing bowl.

• Pour heavy cream over the potatoes and sprinkle with parmesan cheese. Add in garlic, salt, nutmeg, and pepper. Toss together until cheese and seasonings are evenly dispersed.

• Spread out into the prepared baking dish. Sprinkle cheddar cheese on top.

• Bake in the preheated oven for about 1 hour, until potatoes are tender. Serve hot.

Notes

PRO TIP: The baking time on scalloped potatoes ultimately depends on how thinly you were able to slice your potatoes. The estimate of 1 hour provided in the recipe is only an estimate. If you cut your potatoes on the thicker side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole may be done after only 40 minutes. Please adjust the cooking time accordingly.

Calories: 325kcal | Carbohydrates: 27g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 402mg | Potassium: 641mg | Fiber: 1g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 8.7mg | Calcium: 206mg | Iron: 1.4mg