Creamy Parmesan Scalloped Potatoes Recipe

Creamy Parmesan Scalloped Potatoes Recipe

How To Make Creamy Parmesan Scalloped Potatoes

Your new favorite side dish is here with this scalloped potatoes recipe. This creamy dish has mozzarella and parmesan cheeses giving it a lot of flavor.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 2tbspbutter
  • 2tbspall purpose flour
  • 1tspsalt
  • ½tspfreshly ground black pepper
  • 2cupwhipping cream,or half and half
  • ½cupparmesan cheese,grated and divided
  • 1cupmozzarella cheese,shredded and divided
  • 2lbsrusset potatoes,peeled and sliced about ⅛-in thick
  • fresh chives,snipped for garnish

Instructions

  1. Preheat oven to 325 degrees F. Lightly spray a 2 quart casserole dish with cooking spray and set aside.

  2. 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 ¼ cup parmesan cheese.

  3. Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by half a cup mozzarella cheese.

  4. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.

  5. Cover with foil and bake for 40 minutes. Uncover and bake for 25 to 30 minutes more until the potatoes are fork tender and the top is starting to brown.

  6. Sprinkle with chives before serving.

Nutrition

  • Calories: 582.28kcal
  • Fat: 42.49g
  • Saturated Fat: 26.66g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 12.22g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 33.26g
  • Fiber: 2.08g
  • Sugar: 3.84g
  • Protein: 19.08g
  • Cholesterol: 145.58mg
  • Sodium: 683.92mg
  • Calcium: 472.88mg
  • Potassium: 758.16mg
  • Iron: 1.65mg
  • Vitamin A: 365.68µg
  • Vitamin C: 9.10mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments