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Cheesy Scalloped Potatoes (No Flour Version)

A creamy and cheesy scalloped potato dish without using flour, perfect for a comforting side. Layers of tender potatoes baked in a rich cream sauce with a blend of cheeses create a bubbly golden crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 pounds potatoes Yukon Gold or Russet work best
  • 2.5 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Gruyère or Swiss optional but recommended
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon onion powder optional
  • 0.5 teaspoon paprika optional
  • Fresh thyme or parsley for garnish

Method
 

  1. Melt butter in a saucepan over medium heat.
  2. Add minced garlic; sauté for about 30 seconds until fragrant.
  3. Pour in the heavy cream.
  4. Add salt, pepper, paprika, and onion powder.
  5. Heat gently—do NOT boil.
  6. Stir until the mixture is warmed and aromatic.
  7. Grease a casserole dish with butter.
  8. Add a single, overlapping layer of potato slices.
  9. Sprinkle a mix of cheeses over the potatoes.
  10. Pour a small amount of the cream mixture on top.
  11. Repeat, building 3–4 layers.
  12. Finish with a generous amount of cheese on top for that irresistible bubbly golden crust.
  13. Preheat oven to 375°F (190°C).
  14. Cover the casserole dish with foil.
  15. Bake for 45–55 minutes, until potatoes are tender.
  16. Remove foil.
  17. Increase oven temperature to 425°F (220°C).
  18. Bake an additional 15–20 minutes until golden and bubbling.
  19. Let the dish rest for 10–15 minutes before serving so the sauce can thicken properly.

Notes

For extra flavor, consider adding a pinch of nutmeg to the cream sauce. Ensure potatoes are sliced thinly and evenly for uniform cooking.