Scalloped Potatoes

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Scalloped potatoes are one of the best potato side dishes to serve up – everyone loves them! Thinly sliced potatoes are layered with a creamy, cheesy, herb-infused sauce, and then baked until beautifully golden. It’s a classic recipe and much easier to make than you might think!

Scalloped potatoes in a pan.
Photo: Gayle McLeod

My Favorite Scalloped Potatoes Recipe Here’s Why

While I love creamy mashed potatoes and crispy roasted potatoes, this dish will make you forget about everything else on the table. It’s extra indulgent with layers of cream and cheese nestled between the potato slices, creating a delicious blend that’s part scalloped potatoes, part au gratin. But no matter what you call it, it’s a recipe I love to make for special occasions and holidays because it strikes the perfect balance between dinner-party elegance and cozy comfort food. Here’s what else you’ll love about it:

  • The 4-cheese blend is the real wow factor. Sure, you could use just one or two cheeses, but this blend adds incredible depth, bringing together nutty, tangy, sweet, and salty notes from each cheese.
  • It gets devoured every time. And that’s exactly why I love making it. Nothing makes me happier than seeing friends and family savor every bite and going back for seconds (and thirds). 
  • You can make it ahead of time! Scalloped potatoes are a must-make recipe for holiday dinners like Thanksgiving, Christmas, or Easter, and it’s always reassuring to know you can prep it a day in advance and simply reheat it (I’ve got tips for that below).
Ingredients for scalloped potatoes.

Scalloped Potatoes Ingredients

  • Russet potatoes: Starchy potatoes are ideal for this recipe as they’re more likely to maintain their stack-like structure and absorb all the creaminess without getting too soft. 
  • Butter: A few dollops below and above the potato slice layers will intensify the creaminess.
  • Cheeses: I’m using a 4-cheese blend of mozzarella, asiago, gruyere, and parmesan cheese, but see below for substitutions if you’d like to switch it up. Just make sure to buy fresh cheese and not pre-grated. Pre-grated cheese usually has anti-caking agents mixed in and does not melt as well.
  • Shallot mixture: A mix of shallots, fresh thyme, salt, and black pepper adds a fresh and earthy flavor to the potatoes. 
  • Heavy cream and nutmeg: The heavy cream gives this recipe an ultra-creamy touch, while the nutmeg ties all the warm and rich flavors together.

Find the printable recipe with measurements below.

Cheese Substitutions

If you’re unable to find any of the cheeses I use in this recipe, here are a few alternatives you can use:

  • Mozzarella → Provolone
  • Asiago → Manchego or Parmigiano Reggiano
  • Gruyère → Emmental, Comté or Raclette
  • Parmigiano Reggiano → Pecorino Romano or Grana Padano

How To Make Scalloped Potatoes

Make the shallot seasoning and cheese blend. Combine the diced shallot, chopped thyme, salt, and black pepper in a small bowl. Then, mix the shredded mozzarella, asiago, and gruyere cheese in a separate bowl.

Mixing shallot mixture in a bowl.
Mixing cheese blend in a bowl.

Layer all the ingredients. Add half of the butter to a large oven-safe skillet on medium-high heat. Spread half of the potato slices onto the skillet, sprinkle half of the shallot mixture over the potatoes, then half of the three cheese blend. Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture. Lastly, pour the heavy whipping cream on top and sprinkle the nutmeg.

Layering scalloped potatoes in a pan.

Simmer and add more cheese. Let the potatoes simmer for 5 minutes until the sauce is nice and bubbly. Then, dot the potatoes with the remaining butter pieces, sprinkle the remaining three cheese blend, and top with the parmesan cheese.

Adding cheese onto scalloped potatoes.

Bake it. Transfer the skillet to the oven and bake for 25 to 30 minutes at 425°F (220ªC), until lightly golden on top. Let it rest for 5 to 10 minutes before serving. This will help you achieve that perfect creamy, silky texture without being too watery. And if you’d like, you can garnish with fresh thyme before serving.

A white pan with scalloped potatoes.

Cooking Tips

  • Use an oven-safe saute pan. You’ll be transferring this recipe straight from the stovetop to the oven for a faster cooking time.
  • Use a mandolin. It’s the fastest way to slice up all the potatoes and achieve perfectly thin 1/8-inch slices.
  • Don’t use half and half or milk. Otherwise, you could end up with a separated, watery texture since there is no flour or roux in this recipe (which keeps this recipe gluten-free).
  • To make a larger batch. You can add all the ingredients to a larger 9×13-inch baking dish, and pop it in the oven for about an hour. I haven’t tested this myself, but several readers have mentioned that they did this with successful results!

Make This Ahead Of Time

Can scalloped potatoes be made ahead of time? The answer is yes! If you’re prepping for holiday dinners, know that this can easily be made a few days in advance. Just follow the baking instructions, then let it cool down to room temperature. Cover and store the scalloped potatoes in the fridge. 

When you’re ready to reheat, remove it from the fridge 30 minutes beforehand to let it warm up. Then, bake it in the oven at 350°F (175ªC) until it’s warmed through. I recommend reheating it covered, though, you could uncover it towards the end if you’d like it crispier on top.

Scooping into scalloped potatoes.

What To Serve With Scalloped Potatoes

More Potato Side Dishes

If you make this scalloped potatoes recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A white pan with scalloped potatoes.

The BEST Scalloped Potatoes

5 from 46 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This scalloped potatoes recipe will have everyone going back for seconds! It's creamy, cheesy, and an easy side dish to make for the holidays. Watch the video below to see how I make this in my kitchen!

Video

Equipment

Ingredients 
 

  • 2 pounds russet potatoes, peeled and thinly sliced
  • 2 tablespoon butter, cut into small pieces
  • cup shredded mozzarella cheese
  • cup shredded asiago cheese
  • cup shredded gruyere cheese
  • ¼ cup freshly grated parmesan cheese
  • 1 large shallot, finely diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups heavy cream
  • ¼ teaspoon grated nutmeg

Instructions 

  • Make the shallot mixture. Position a rack in the upper third of your oven and preheat the oven to 425°F (220°C). In a small bowl, combine the diced shallot, chopped thyme, salt and black pepper. Give it a stir and set it aside.
    A bowl of shallot mixture.
  • Make the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
    A cheese blend in a bowl.
  • Prep the first layers. Add half of the butter to a large oven-safe skillet on medium-high heat. Add half of the potato slices, spreading them out. Sprinkle ⅔ of the shallot mixture over the potatoes and then half of the three cheese blend.
    Layering scalloped potato ingredients in a pan.
  • Add more layers and simmer. Arrange the remaining potato slices on top and sprinkle with the remaining shallot mixture. Pour the cream on top and add the nutmeg. Simmer for 5 minutes on the stove.
    Finish layered scalloped potato.
  • Sprinkle the rest of the cheese. Dot the potatoes with the remaining butter pieces. Then sprinkle the remaining three cheese blend and top with the parmesan cheese.
    Simmered scalloped potatoes in a pan.
  • Bake. Transfer the skillet to the oven and bake until golden, about 25 to 30 minutes. Let rest 5 minutes before serving and garnish with a thyme sprig.
    A pan with baked scalloped potatoes.

Lisa’s Tips

  • If you don’t have an oven-safe pan, after simmering on the stove you can slide the mixture into a 13×9 oven-safe baking dish.
  • If you want to use a waxier potato, I’d use less heavy cream and create a roux with the butter, some flour (like arrowroot or cornstarch if you’re gluten-free), and the cream first.
  • If you’d like to use dried thyme, use about ¼ teaspoon of dried thyme. Though, I think fresh thyme is far more fragrant! 
  • Leftovers can be stored in the fridge for up to 4 days and frozen in the freezer for up to 3 months. When you’re ready to eat, you can reheat a small portion in the microwave or a larger batch in the oven.
  • Recipe adapted from Food Network.

Nutrition

Calories: 514kcal | Carbohydrates: 31g | Protein: 13g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 694mg | Potassium: 745mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1489IU | Vitamin C: 10mg | Calcium: 298mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes, Scalloped Potatoes Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published April 2020, but updated with new photos and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 46 votes (4 ratings without comment)

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