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A baking dish full of cheesy scalloped potatoes topped with cilantro.

Cheesy Scalloped Potatoes

Prep Time: 20 minutes
Cook Time: 50 minutes
20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings
Yields: 8 servings
Calories: 283kcal
Author: Shinee
This family favorite cheesy scalloped potatoes are famous for its creamy richness and delicate cheesy layers. Excellent make-ahead side dish for a crowd!
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Ingredients

  • 3-4 medium russet potatoes Note 1
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic about 3 cloves Note 2
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon ground black pepper
  • 1 cup (240 ml) milk Note 3
  • ½ cup loosely packed cilantro chopped Note 4
  • 4 oz (120 g) mozzarella cheese grated Note 5
  • 4 oz (120 g) Havarti cheese grated

Equipment

Instructions

  • Preheat the oven to 400°F (200°C). Spray at least 2-inch deep large casserole dish with cooking spray.
  • Cut the potatoes into 1/8-inch thin slices. (TIP: Use a mandoline slicer for even slices.)
    3-4 medium russet potatoes
  • In a medium bowl, whisk together ½ cup of heavy cream, flour, garlic, salt, and pepper until well combined. Then stir in the remaining heavy cream, milk and cilantro.
    2 tablespoons all-purpose flour, 1 tablespoon minced garlic, 1 ½ teaspoon salt, 1 ½ teaspoon ground black pepper, 1 cup heavy cream, 1 cup milk, ½ cup loosely packed cilantro
  • Arrange half of the potatoes in prepared baking dish. Then pour half of the cream mixture over the potatoes and sprinkle half of each cheeses in even layer.
    4 oz mozzarella cheese, 4 oz Havarti cheese
  • Layer the remaining potato slices, pour the remaining cream mixture and sprinkle the cheeses.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake another 20 minutes, or until the potatoes are fork-tender. If desired, broil for about 2 minutes for beautiful golden color.
  • Rest for 10-15 minutes before serving.

Notes

Note 1: Choose starchy potatoes like russets or Idaho potatoes. But all-purpose potatoes, like Yukon gold works great too! You'll need about 2 lbs of potatoes, washed and peeled (or just scrubbed well).
Note 2: I highly recommend grating freshly peeled garlic right before using for the best punch of flavor!
Note 3: Any type of milk works. For richer result, use whole or 2% milk.
Note 4: Cilantro might sound like a bizarre addition in scalloped potatoes, but you just have to trust me on this one, it’s delicious. But you may skip it too.
Note 5: Creamy buttery havarti cheese and melty mozzarella run the show here. Both cheeses melt beautifully and add nice creaminess to the dish. Plus, combination of 2 different cheeses adds more flavor.
Make-Ahead Tip:
Scalloped potatoes are perfect make-ahead side dish for different occasions. And you can take one of two routes:
- Prep ahead and bake later: You can assemble the casserole, cover and refrigerate for up to 1 day. Then bake it right before serving.
- Bake-ahead and reheat: You can also bake it a day in advance. And when ready to serve, reheat it in the oven at 400°F for about 30 minutes.
Storing Tip:
Refrigerate leftover scalloped potatoes in an airtight container for up to 3 days. Scalloped potatoes don't freeze well.

Nutrition

Servings: 1 serving
Calories: 283kcal
Carbohydrates: 19g
Protein: 10g
Fat: 19g
Sugar: 3g
Sodium: 656mg