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

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 & Bake
    • Preheat 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

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.

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.
Scalloped Potatoes- Must Love Garlic

More Side Dish Recipes You Will Love:

If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!

Close up of Asiago, Mozzarella, and Parmesan, Scalloped Potatoes with with fresh herbs and crispy edges in a cast iron pan.

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.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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
Tried this recipe?Let me know how it was!


2 thoughts on “Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes”

  • 5 stars
    Made this last year for Thanksgiving and it was delicious! Making it again this year but I can’t remember if I baked it ahead of time and then reheated or baked it the day of. What is best? Thank you!

    • Thank you so much, Deb! I think the cheese has a slightly better texture if baked the day of, but it can definitely be made ahead if needed! To reheat, cover with foil & bake at 350F for 30 mins or so until heated through, then pop under the broiler for a few mins to brown the top.

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