Extra Creamy Scalloped Potato Casserole is an all time classic and one I think compliments most roasts and probably most anything. Creamy and tender potatoes inside with a golden cheesy crunchy crust on top. This casserole actually helps me get dinner to the table faster.
I used Idaho potatoes, it’s the kind of potatoes I keep in my pantry. You can use any potato with this recipe as long as you slice them very thin – into scalloped potatoes.
First, I place a layer of scalloped potatoes in my baking dish, scattering them loosely ( no need to place them in an orderly fashion). Then top the first layer with some seasonings, butter and Parmesan cheese. Next, the second layer of scalloped potatoes goes on top followed by diced onions, half-and-half, butter and milk. Then I smothered it with shredded cheddar cheese, Parmesan cheese and breadcrumbs and bake until the top is golden and crispy.
The cheddar and Parmesan cheeses, gives this casserole its subtle flavors, while the milk and light cream creates the extra creaminess. It’s SO creamy- yep! The potatoes become irresistible!
This scalloped potato casserole is very quick and easy, placing all the ingredients together in two layers and let it bake under an hour. It so happens to be one of my family’s favorite casserole dishes. We make this one often.
All the teens in this house raved! Not even a crumb was left behind. I can tell you that this is not a low calorie recipe, but one that your family and friends will definitely enjoy!
Extra Creamy Scalloped Potato Casserole
- 3 pounds Idaho Baking Potatoes – peeled, sliced thinly
- 1 small yellow onion -diced
- 3 Tbsp. salted butter- divided
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 2 cups half & half cream
- 1/2 cup low fat ( 2%) milk
- 3 Tbsp. plain breadcrumbs – divided
- 1/2 cup grated Parmigiana cheese- divided
- 3/4 cup shredded mild Cheddar cheese
- fresh black pepper
Preheat oven to 350 degrees.
Grease with butter on bottom and sides (12 x 8) of baking dish. Dust and coat the baking dish with plain bread crumbs (about 2 tablespoons). Layer half the scalloped potatoes into the prepared baking dish.
Scatter over the potatoes with the cayenne pepper, salt, garlic powder, 2 tablespoon of butter, and 1/4 cup of parmigiano cheese.
Next, cover with the remaining potatoes. Scatter diced onions on top. Gently pour over them with half and half cream and then with the milk. Liquid should almost be leveled with the potatoes.
Scatter on top with the remaining 1 tablespoon chopped butter, and the remaining 1/4 cup of parmigiano cheese. Then scatter with cheddar cheese and remaining 1 tablespoon of bread crumbs. Add additional 1/4 teaspoon of salt and some fresh cracked pepper, to taste.
Bake uncovered for 40 to 50 minutes. Edges should be bubbly. Remove from oven and set aside for 10 minutes before serving. The potatoes will slowly absorb the liquid cream as it cools down.
Serves 6 to 8