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

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.

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 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.

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! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!

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

  

1x2x3x

• 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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