5 from 15 votes
Creamy Scalloped Potatoes
Creamy Scalloped Potatoes feature thinly sliced potatoes baked in a rich sauce made from butter, sautéed onion and garlic, flour, milk, cream, and broth, seasoned with thyme, paprika, salt, and pepper. Topped with a combination of mozzarella, cheddar, and Parmesan cheeses, this casserole delivers tender, cheesy layers with a subtly spiced creamy texture. It suits comforting side dishes for meals where a rich potato dish is desired.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
12
servings as a side dish
Calories:
336 kcal
Course:
Side Dish, Main Course
Cuisine:
American
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 veggie broth for vegetarian
- 1/2 teaspoon thyme
- 1/2 teaspoon ground paprika smoked or regular
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon salt or to taste
- 3-4 pounds potato or Russets peeled and sliced into 1/8-inch - 1/4-inch rounds, Yukon gold variety
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a 9 x 13-inch baking dish with cooking oil spray or butter and set aside.
Cup of Yum
Make the creamy sauce
- Place a medium cast iron skillet or saucepan over medium-high heat. Once the skillet is hot, add the butter and melt it.
- Add onion and garlic and sauté until just the garlic is fragrant, and onion is soft.
- Whisk in flour and cook for 2 minutes, stirring continuously.
- Reduce heat to low, slowly and gradually whisk in 1 cup of chicken broth until fully combined.
- Again, gradually, without rushing, stir in milk and cream, until fully combined. Stir in dried thyme, paprika, salt, and pepper.
- With the heat on low, let the sauce gently simmer (NOT boil) for 2-3 minutes, until it starts to thicken. Remove from heat and set aside.
- Pour half of the cream sauce over the potatoes, and top with 1 cup of mozzarella cheese, distribute evenly.
Assemble the casserole
- Arrange the remaining potatoes and pour the remaining cream sauce on top. Sprinkle the remaining cheddar cheese and Parmesan cheese on top if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Until the potatoes are just tender and the sauce is bubbly.
- Remove foil and continue to cook for another 20-30 minutes, or until the potatoes are fully done and the top is a golden-brown color.
- Before removing from the oven, broil for a few minutes to brown the cheese on top. Watch to not burn it.
- Garnish with chopped parsley or chopped green onions. Serve warm.
Nutrition Information
Calories
336kcal
(17%)
Carbohydrates
19g
(6%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
67mg
(22%)
Sodium
517mg
(22%)
Potassium
597mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
990IU
(20%)
Vitamin C
14.7mg
(16%)
Calcium
340mg
(34%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 12 servings as a side dish
Amount Per Serving
Calories 336
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 517mg | 22% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 340mg | 34% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.