Description
A cozy, creamy scalloped potatoes side dish layered with cheddar, mozzarella, and Parmesan for a rich, melty finish. Perfect for holidays, family dinners, or any time you want a little extra comfort on the table.
Ingredients
Units
Scale
- 1 cup freshly grated cheddar cheese (100 g)
- 1 cup freshly grated Parmesan cheese (90 g)
- 1 cup freshly grated Mozzarella (110 g)
- 4 medium Russet or Yukon Gold potatoes, thinly sliced (about 900 g)
- 1 tablespoon butter (14 g)
- 1 clove garlic, minced
- 1 cup heavy cream (240 ml)
- Salt and pepper to taste
Instructions
- For these Scalloped Potatoes, preheat your oven to 350°F (175°C) and let it warm up for about 5 minutes. Melt the butter in a saucepan over medium-low heat. Add the garlic and let it soften. Pour in the heavy cream and season lightly with salt and pepper. Don’t let the mixture boil.
- Stir in ¾ of each cheese — cheddar, Parmesan, and mozzarella. No melting or boiling needed; the warmth is enough to blend the flavors.
- LGrease your casserole dish with a bit of butter. Layer the potato slices, adding spoonfuls of the warm cheese mixture between each layer. Build as many layers as your dish allows.
- Add the remaining cheese on top, cover with foil, and bake for 40 minutes. Remove the foil and bake for 25 minutes or until golden and tender.
- Let the dish rest for 10 minutes before serving so the layers settle beautifully.
Notes
Freshly grated cheese melts better.
Mandoline gives perfect slices.
Resting helps the sauce thicken.
These nutrition values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 150 g
- Calories: 435
- Sugar: 3 g
- Sodium: 355 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg