Go Back
Homemade Cheesy Scalloped Potato Casserole recipe photo

Cheesy Scalloped Potato Casserole

This Cheesy Scalloped Potato Casserole is a creamy, cheesy, and comforting side dish that’s perfect for any meal or holiday gathering.
Prep Time25 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Casserole, Cheesy, Comforting, Easy, Potato
Servings: 6 servings

Ingredients

  • 4 large russet potatoes thinly sliced
  • 2 cups shredded cheddar cheese sharp and flavorful
  • 1 cup shredded mozzarella cheese for that gooey melt
  • 1 medium onion finely chopped
  • 2 cups heavy cream creates the rich, velvety sauce
  • 1 cup chicken broth enhances flavor and moisture
  • 3 tablespoons butter for sautéing and richness
  • 3 cloves garlic minced
  • 1 teaspoon salt to season perfectly
  • 1/2 teaspoon black pepper adds subtle heat
  • 1/2 teaspoon paprika for a smoky warmth
  • 1/4 teaspoon nutmeg a hint of warmth and complexity
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  • Start by washing and peeling your russet potatoes. Using a sharp knife or mandoline slicer, thinly slice the potatoes about 1/8 inch thick. Finely chop the onion and mince the garlic cloves.
  • In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.
  • Pour the heavy cream and chicken broth into the skillet with the onions and garlic. Stir in salt, black pepper, paprika, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Remove from heat once it’s warmed through and the flavors have melded.
  • Preheat your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish. Arrange a layer of sliced potatoes on the bottom, slightly overlapping. Sprinkle a portion of the shredded cheddar and mozzarella over the potatoes. Repeat layering with the remaining potatoes and cheeses, finishing with a cheese layer on top.
  • Slowly pour the creamy sauce evenly over the layered potatoes and cheese, allowing it to seep through the layers. Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
  • After 60 minutes, remove the foil and continue baking uncovered for an additional 20-25 minutes. This will let the top cheese layer bubble and brown to a perfect golden finish.
  • Once out of the oven, let the casserole rest for 10 minutes to set. Sprinkle the chopped fresh parsley over the top for a burst of color and fresh flavor. Serve warm and enjoy!

Equipment

  • Sharp knife and cutting board
  • Mandoline Slicer (optional)
  • Large skillet
  • Mixing bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Aluminum foil

Notes

  • For a lighter sauce, substitute heavy cream with half-and-half or whole milk mixed with cornstarch.
  • Use low-sodium chicken broth to reduce salt content without sacrificing flavor.
  • Assemble the casserole a day ahead and refrigerate for convenience.
  • Cover with foil during baking to prevent burning and ensure even cooking.
  • Let the casserole rest after baking to set for easier serving.
QR Code linking back to recipe