Creamy Parmesan Scalloped Potatoes with Mozzarella
Rich, layered scalloped potatoes featuring a luxurious cream sauce enriched with Parmesan and melted mozzarella cheese. Thinly sliced russet potatoes bake until fork-tender in a velvety roux-based sauce, creating the perfect comfort food side dish. The dual cheese combination adds depth and creates an irresistible golden top. Ideal for holiday dinners, family gatherings, or any meal that calls for an indulgent potato dish that goes beyond the ordinary.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 cup whipping cream
- ½ cup Parmesan cheese, grated, divided
- 1 cup mozzarella cheese, shredded, divided
- 2 pounds russet potatoes, peeled and sliced about 1/8 inch thick
- fresh chives, snipped(optional)
Instructions
- 1
Preheat oven to 325 degrees
- 2
Lightly spray a 2 quart casserole dish with cooking spray
- 3
Melt butter in a small saucepan over medium heat
- 4
Whisk in flour, salt and pepper
- 5
Add whipping cream and stir for about 2 minutes until it starts to thicken
- 6
Add 1/4 cup parmesan cheese to sauce
- 7
Arrange half of the potatoes in prepared casserole dish overlapping each other
- 8
Spread half of the sauce on top
- 9
Sprinkle with 1/2 cup mozzarella cheese
- 10
Repeat with another layer of potatoes and sauce
- 11
Top with remaining mozzarella cheese and remaining parmesan cheese
- 12
Cover with foil and bake for 40 minutes
- 13
Uncover and bake for 25-30 minutes more until potatoes are fork tender and top is starting to brown
- 14
Sprinkle with chives before serving
Tips
Use a mandoline or sharp knife to slice potatoes uniformly for even cooking
Let the dish rest 10-15 minutes after baking to help layers set before serving
Test doneness by inserting a knife through all layers - it should slide through easily
Good to Know
Refrigerate covered up to 3 days
Can be assembled 1 day ahead, cover and refrigerate, add 15 minutes to baking time
Serve hot as a side dish, let rest 10-15 minutes before cutting
Common Mistakes
Slice potatoes uniformly to avoid uneven cooking
Don't skip the roux step or sauce will be thin
Cover with foil initially to prevent over-browning
Substitutions
FAQ
Can I make this ahead of time?
Yes, assemble completely and refrigerate up to 24 hours. Add 15 minutes to the covered baking time if baking from cold.
What if my sauce seems too thick?
Gradually whisk in a little more cream while cooking. The sauce should coat a spoon but still pour easily over the potatoes.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 350 degree oven.