The key to getting these Cheesy Scalloped Potatoes super creamy and delicious is stirring the potatoes every 10 minutes while they are baking. It helps the potatoes cook evenly and get nice and creamy. I topped the potatoes with some mozzarella cheese. I'm going to try these Cheesy Scalloped Potatoes with some gouda next time. YUM!
*I used a hand-held mandoline slicer to slice the potatoes. It is great! Only takes a minute and you have evenly sliced potatoes that are nice and thin. Perfect tool for this dish and it is only about $15.**
Cheesy Scalloped Potatoes
adapted from One-Dish Wonders
serves 8 to 10
- 2 lb Yukon gold potatoes, peeled and thinly sliced
- 3 cups heavy whipping cream
- 1 Tbsp dried parsley
- 2 garlic cloves, minced
- 1-1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Layer potatoes in prepared pan.
Stir together heavy cream, parsley, garlic, salt and pepper. Pour over potatoes.
Bake for 30 minutes, stirring every 10 minutes. Sprinkle with cheese and bake an additional 15 minutes, or until golden brown and bubbly.