Cheesy Scalloped Potatoes – THE BEST potatoes EVER! Everything cooks in the same pan – easy cleanup! Only 5 ingredients! Potatoes, heavy cream, garlic, parsley, and mozzarella cheese. I could have made a meal out of these potatoes. I’m still thinking about them! SO good! An easy side dish that is ready in 30 minutes.
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Pin This RecipeI am in LOVE with these Cheesy Scalloped Potatoes! I could have made a meal out of these potatoes. They are ridiculously good! They are also ridiculously easy to make! Just dump everything in the pan and bake. It couldn’t get any easier!
The key to getting these potatoes super creamy and delicious is stirring the potatoes every 10 minutes while they are baking. It helps the potatoes cook 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. Any cheese you prefer will work wonderfully in this recipe. YUM!
To ensure the potatoes cook evenly, I used a hand-held mandoline slicer to slice the potatoes. It is great! It only takes a minute and you have evenly sliced potatoes that are nice and thin. The perfect tool for this dish and it is only about $15.
These potatoes are a favorite at our house. They go with everything – chicken, pork, steak. You name it, these cheesy potatoes go with it. Here are a few of our favorite recipes from the blog that go great with this potato casserole:
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Cheesy Scalloped Potatoes
Equipment:
Ingredients:
- 2 lb Yukon gold potatoes, peeled and thinly sliced
- 3 cups heavy whipping cream
- 1 Tbsp dried parsley
- 2 garlic cloves, minced
- 1½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat oven to 400ºF. Lightly spray a 9×13-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.
Steph
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I have not made these potatoes yet, but I certainly plan too! I just wanted to thank you for consistently providing wonderful recipes to us. I always know when it comes from the Steph, at plainchicken.com that I am in for a treat!
Thank you, Sherrie! I’m thrilled you are enjoying the recipes!
Hi Steph,
I have been following you for a while and love your recipes. Just wanted to let you know we had a Plain Chicken Easter. I fixed your scalloped potatoes, broccoli salad and coconut pecan chess pie. It was enjoyed by all. Thanks for all the great recipes.
OMG! Sounds delicious!
I usually make a white sauce out of milk. I will have to try your way and use cream. It's easier and I bet it tastes just as good.
Pretty much identical to my recipe, except mine has bacon in it as well. Yours however manages to look a whole lot prettier than mine does when it's done. lol