Creamy Parmesan Scalloped Potatoes

Creamy Parmesan Scalloped Potatoes

These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup whipping cream can also use half and half
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 2 pounds russet potatoes peeled and sliced about 1/8 inch thick
  • Snipped fresh chives for garnish


  1. Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
  2. Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
  3. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

These make such a great side dish! They go perfect with ham, rib, or steak!

These look oh yummy!

- Miami Food Network -

What kind of potatoes are best for scalloped potatoes?

Usually Russet Potatoes or Yukon Golds Russets have the most starch and make the creamiest sauce, but Yukons tend to hold their shape a little better.

Do scalloped potatoes freeze well?


If you plan to freeze the scalloped potatoes, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may want to thaw them in the refrigerator or bake them frozen.

Leave a comment

Please note, comments must be approved before they are published