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scalloped potatoes casserole

Scalloped Potatoes with Heavy Cream

This creamy scalloped potatoes with a crispy crust is layered with thinly sliced Yukon potatoes and baked with a heavy cream, parmesan and cheddar cheese sauce.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
resting time 20 mins
Total Time 1 hr 50 mins
Course Appetizer
Cuisine American
Servings 8 people
Calories 438 kcal


  • 1 casserole pan 12 by 9" or 9 by 9" dish 2 quart dish
  • Mandoline slicer
  • small sauce pan


For the roux

  • 1 ½ tablespons butter
  • 2 tablespoons flour
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • ½ cup parmesan cheese, grated
  • ¾ cup cheddar cheese, grated
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon ground pepper

For the scalloped potatoes

  • 3 pounds yukon potatoes, washed and peeled about 6-8 potatoes
  • ¼ cup parmesan cheese, grated for the topping
  • ¼ cup cheddar cheese, grated for the topping
  • butter or oil to grease casserole dish


  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 2 quart casserole dish with butter or oil.
  • Make the roux. Melt the butter in a small saucepan over medium heat. Once it’s sizzling, add the flour and stir with a fork to make a paste, then cook for another minute.
  • Slowly whisk in the heavy cream, until all of the roux is incorporated, then add the thyme, garlic, salt and pepper, and bring to a light simmer, about 3 minutes.
  • Once the cream mixture is simmering, stir in ½ cup of parmesan and ¾ cup of cheddar, so it melts into the cream and is smooth, about 30 seconds. Remove pan from heat.
  • Use a mandoline, sharp knife, or food processor to thinly slice your potatoes to 1/16 inch thickness (about the thickness of a nickel). Transfer all of the slices into a large mixing bowl.
  • Layer the sliced potatoes in the dish in an even layer, then top with some of the cheese sauce.
  • Repeat with three more layers of potatoes and cheese sauce.
  • Sprinkle the remaining ¼ cup of parmesan and ¼ cup of cheddar on top.
  • Bake in the preheated oven for 65 to 75 minutes uncovered, until potatoes are tender with a nice crusty top.
  • Let it cool for at least 20 minutes before slicing and serving.


*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
  • Baking time may vary depending on how thin your potatoes are. If potatoes are on the thicker side, add 15-20 minutes longer. Cooking times may vary, adjust accordingly.
  • To prevent an overly dark crust, cover the casserole dish with foil after 45 minutes of cooking. 
  • Making a roux with the heavy cream creates a thicker sauce to help keep the potatoes together. From my testing, simply adding the cream and cheese to the dish and baking may prevent the cheese and heavy cream from mixing together, leaving a greasy and watery texture.
  • To reheat To reheat leftovers, simply rebake in the oven at 350 for 35-45 min. Or use a toaster oven for individual slices. 


Serving: 8servingsCalories: 438kcalCarbohydrates: 34gProtein: 12gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 707mgPotassium: 802mgFiber: 4gSugar: 3gVitamin A: 1112IUVitamin C: 35mgCalcium: 275mgIron: 2mg
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