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Home » Recipes » Side Dish Recipes

Updated: Jul 11, 2025 · Published: Feb 2, 2022 by Must Love Garlic · 2 Comments

Cheesy Asiago, Mozzarella, and Parmesan Scalloped Potatoes

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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 ⅛ 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 ⅓ of sliced potatoes in a single, slightly overlapping layer.
    • Top potatoes with half of cheese sauce. Repeat with another ⅓ potatoes and remaining cheese sauce.
    • Add last layer of potatoes and top with remaining ½ 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 9x13 casserole dish.
Scalloped Potatoes- Must Love Garlic

More Side Dish Recipes You Will Love:

  • 5-Cheese Baked Mac & Cheese
  • Easy Cheese Stuffed Garlic-Butter Crescent Rolls
  • Classic Potato Bread & Spicy Sausage Stuffing
  • Bacon & Goat Cheese Green Bean Casserole
  • Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe

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
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes 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
  • ½ cup Asiago shredded
  • ½ cup mozzarella shredded
  • ½ cup Parmesan shredded
  • 2 tablespoon salted butter
  • 1 tablespoon minced garlic about 2-3 cloves
  • 2 tablespoon all-purpose flour
  • ⅓ cup chicken broth
  • 1 cup cream half & half or whole milk
  • ½ teaspoon kosher salt
  • ⅛ teaspoon 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 ⅛ 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 ⅓ of sliced potatoes in a single, slightly overlapping layer. Top potatoes with half of cheese sauce. Repeat with another ⅓ potatoes and remaining cheese sauce. Add last layer of potatoes and top with remaining ½ 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 9x13 casserole dish.
  •  
 
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!

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Reader Interactions

Comments

    5 from 1 vote

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    Recipe Rating




  1. DebS says

    November 22, 2023 at 9:20 pm

    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!

    Reply
    • Must Love Garlic says

      November 23, 2023 at 1:46 am

      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.

      Reply

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