Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes

Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes

Are you a crispy cheese person or a gooey cheese person? Either way, I’ve got you covered with these Asiago, Mozzarella, and Parmesan Scalloped Potatoes. Tender red potatoes drowned in a 3 cheese sauce, covered in a crispy cheese topping. The perfect side dish for all of your extra cheesy potato needs.

  • Servings– 4 (makes a 9 inch round baking dish)
  • Total Time– 1 hour 30 minutes
Up-close cheesy scalloped potatoes with crispy topping.

Scalloped Potatoes Ingredients:

  • Red Potatoes– red potatoes are great for pan frying and scalloping. Leave the skin on for a bit of extra fiber and color.
  • Cheese– grated Asiago, mozzarella, and Parmesan.
  • Butter– salted or unsalted.
  • Minced Garlic
  • Flour– this will be used to make a light roux for your cheese sauce.
  • Chicken Broth
  • Cream– I tend to use half & half. It’s creamier than whole milk but has less calories and fat than heavy cream.
  • Salt & Pepper
  • Nutmeg– nutmeg is a great spice for creamy, cheesy dishes. A little can go a long way in enhancing the flavors.

Substitutions & Variations:

  • Instead of red potatoes, Yukon Gold can be used.
  • Try different cheese pairings. For a sharper flavor, try a blend of white and sharp cheddar cheese.
Scalloped Potatoes- Must Love Garlic

Equipment Needed:

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How to Make Scalloped Potatoes:

  • Prepare Potatoes– rinse potatoes with water and pat dry. Using a mandoline slicer, carefully slice potatoes to a thickness of 1/8 inch. Set slices aside.
  • Make Cheese Sauce- Grate and mix all cheeses in a mixing bowl. Melt butter in a large pot over medium-low heat. Add garlic and cook 1-2 minutes until fragrant. Sprinkle flour over garlic and butter and whisk until a smooth and light in color paste forms. Slowly whisk in chicken broth until smooth. Whisk in cream, ground nutmeg, kosher salt, and pepper. Continue whisking for a few minutes until mixture has thickened slightly. The consistency should be like a thin gravy. Remove pot from heat, and fold in 1 cup of grated cheese, a handful at a time.
  • Construct & BakePreheat oven to 375F. Meanwhile, grease an oven safe 9 inch baking dish with butter. Cover bottom of baking dish with 1/3 of sliced potatoes in a single, slightly overlapping layer. Top potatoes with half of cheese sauce. Repeat with another 1/3 potatoes and remaining cheese sauce. Add last layer of potatoes and top with remaining 1/2 cup grated cheese. Cover with foil and bake 60-90 minutes until potatoes are tender. For an extra crispy cheese topping, pop dish under the broiler for a minute or two. Keep an eye on it so it doesn’t burn. Sprinkle with a bit of fresh parsley and fresh cracked pepper.

Scalloped Potatoes Leftovers:

  • When stored properly in an airtight container, scalloped potatoes will last up to 4 days in the refrigerator.
  • To reheat potatoes, transfer to an oven safe baking dish and cover with foil. Bake at 375F for 15-20 minutes until warmed through.
Scalloped Potatoes- Must Love Garlic

Tips & Recipe Notes:

  • Do not let flour and butter mixture brown. If it does start to brown, start over on a lower heat setting.
  • This recipe can be doubled and baked in a 9×13 casserole dish.

More Side Dish Recipes You Will Love:

Scalloped Potatoes- Must Love Garlic

Asiago, Mozzarella, and Parmesan Scalloped Potatoes

Tender red potatoes drowned in a 3 cheese sauce, covered in a crispy cheese topping. The perfect side dish for all of your cheesy potato needs.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Side Dish
Cuisine American, Southern
Servings 4

Equipment

  • Mandoline Slicer
  • Cheese Grater
  • Mixing Bowl
  • Large Pot
  • 9 in Round Baking Dish

Ingredients
  

  • 1.5 lb red potatoes or Yukon gold
  • 1/2 cup Asiago shredded
  • 1/2 cup mozzarella shredded
  • 1/2 cup Parmesan shredded
  • 2 tbsp salted butter
  • 1 tbsp minced garlic about 2-3 cloves
  • 2 tbsp all-purpose flour
  • 1/3 cup chicken broth
  • 1 cup cream half & half or whole milk
  • 1/2 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • Fresh cracked pepper
  • Fresh parsley for garnish

Instructions
 

  • Prepare Potatoes- rinse potatoes with water and pat dry. Using a mandoline slicer, carefully slice potatoes to a thickness of 1/8 inch. Set slices aside.
  • Make Cheese Sauce– Grate and mix all cheeses in a mixing bowl. Melt butter in a large pot over medium-low heat. Add garlic and cook 1-2 minutes until fragrant. Sprinkle flour over garlic and butter and whisk until a light in color paste forms. Slowly whisk in chicken broth until smooth. Whisk in cream, ground nutmeg, kosher salt, and a few cracks of pepper. Continue whisking for a few minutes until mixture has thickened slightly. The consistency should be like a thin-medium gravy. (If flour & cream mixture doesn't start to thicken after 2 minutes, turn heat up slightly an continue whisking.) Once thickened, remove pot from heat and fold in 1 cup of grated cheese, a handful at a time. Taste and add more salt if needed.
  • Construct & Bake– Preheat oven to 375F. Meanwhile, grease an oven safe 9 inch round baking dish with butter. Cover bottom of baking dish with 1/3 of sliced potatoes in a single, slightly overlapping layer. Top potatoes with half of cheese sauce. Repeat with another 1/3 potatoes and remaining cheese sauce. Add last layer of potatoes and top with remaining 1/2 cup grated cheese. Cover with foil and bake 60-90 minutes until potatoes are tender. For an extra crispy cheese topping, pop dish under the broiler for a minute or two. Keep an eye on it so it doesn't burn. Sprinkle with a bit of fresh parsley and fresh cracked pepper.

Notes

    • If you don’t have a broiler, uncover potatoes about 20 minutes before removing from the oven to brown the top cheese layer.
    • This recipe can be doubled and baked in a 9×13 casserole dish.
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Keyword asiago, au gratin potatoes, cheesy potatoes, easy, holiday side dish, mozzarella, parmesan, potato recipe, scalloped potatoes, thanksgiving side dish

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