Italian Scalloped Potatoes
Creamy, cheesy, and infused with aromatic Italian herbs, this Italian Scalloped Potatoes recipe elevates a classic comfort food to gourmet status. Layers of thinly sliced Russet or Yukon Gold potatoes are bathed in a rich Parmesan cream sauce spiked with fresh rosemary, oregano, and garlic, then crowned with oozy mozzarella. Perfectly baked until golden and bubbling, this dish offers a hearty blend of savory flavors and velvety textures that will delight your taste buds. Ideal as a crowd-pleasing side dish for holiday gatherings or an indulgent treat for family dinners, these Italian-inspired scalloped potatoes are as easy to prepare as they are impressive to serve. Ready in just under 90 minutes, this recipe guarantees a flavorful, unforgettable addition to your table.
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Recipe Information
Ingredients
- 4 medium Russet or Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or a mandoline slicer.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes, whisking continuously, to remove the raw flour taste.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture until it thickens slightly, about 3-5 minutes.
Stir in the Parmesan cheese, dried oregano, chopped rosemary, salt, and pepper. Remove the sauce from heat and set aside.
Arrange one-third of the sliced potatoes in an even layer in the greased baking dish. Pour one-third of the cream sauce over the potatoes, spreading it out evenly.
Sprinkle one-third of the shredded mozzarella cheese over the sauce.
Repeat the layering process two more times with the remaining potatoes, sauce, and mozzarella cheese, ensuring the top layer is fully covered with cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to rest for 10 minutes before serving to let the layers set. Enjoy your Italian Scalloped Potatoes!
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 30.4 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2399 mg | 185% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3366 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
