Scalloped potatoes are a classic, indulgent side dish. Thinly sliced potatoes are layered with a creamy sauce, then baked til golden brown. It’s rich, cheesy, and super flavorful. There’s no doubt your guests will be coming back for seconds on this one.
When it comes to holidays or special dinners, a side of potatoes seems to always make it onto the menu. Sometimes I’ll enjoy creamy mashed potatoes or garlic roasted potatoes. But, it never hurts to kick it up a notch and hop on the cheesy potato bandwagon. Enter these cheesy scalloped potatoes.
This dish is creamy, flavorful, and melt-in-your-mouth good. Not only does this recipe bring a sort of dinner-party elegance to your table, but it also brings home-y comfort food vibes. So if you’re looking for the next dish to wow your crowd, don’t look past this recipe. It’s always a winner.
Scalloped Potatoes Ingredients
- Russet potatoes: Starchy potatoes are ideal for this recipe. You want them to hold their stack-like structure and be able to absorb all the creaminess at the same time.
- Butter: A few dollops of this below and above the potato slice layers will intensify the creaminess.
- Cheese: A four-cheese blend adds delicious layered flavor. I’m using mozzarella, asiago, gruyere, and parmesan cheese, but see below for substitutions.
- Shallots, Fresh Thyme, Salt and Pepper: This shallot mixture is a seasoning for the potatoes, adding fresh and earthy flavors.
- Heavy Cream: The heart of our indulgent and creamy sauce that gets absorbed by the potatoes.
- Nutmeg: I’m using just 1/ 4 teaspoon to tie in together all the warm and rich flavors.
Going back to the cheese ingredients, I know a few of you will ask if there are any alternatives. So below I’ve provided a few substitutions.
- Mozzarella → Provolone
- Asiago → Manchego or Parmigiano Reggiano
- Gruyere → Emmental, Comté or Raclette
- Parmigiano Reggiano → Pecorino Romano or Grana Padano
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.
How To Make Scalloped Potatoes
Scalloped potatoes can take a bit of time, but trust me. The end result is totally worth it. First, position a rack in the upper third of your oven and preheat to 425 degrees Fahrenheit.
- Make the shallot seasoning. In a small bowl, combined the diced shallot, chopped thyme, salt and pepper. Give it a stir and set aside.
- Mix the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheese, and mix together.
- Butter it up. Add half of the butter to a large oven-safe skillet on medium-high heat.
- Begin layering. 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.
- Add the cream. Pour the heavy whipping cream and add the nutmeg.
- Simmer. Simmer for 5 minutes on the stove. It should be nice and bubbly.
- Top with cheese. Dot the potatoes with the remaining butter pieces, sprinkle the remaining three cheese blend, and top with the parmesan cheese.
- Bake. Transfer the skillet to the oven and bake until golden, about 25-30 minutes. Let it rest for about 5-10 minutes before serving and garnish with a fresh thyme sprig.
A Few Extra Tips
Here’s a few tips to take note of before baking.
- Slice your potatoes into thin, even slices. Using a mandolin will be your best friend to achieve perfect 1/8 inch slices.
- Use an oven-safe saute pan. You’ll be transferring this recipe straight from the stovetop to the oven for a faster cook time.
- Don’t use half and half or milk. The heavy cream is important. Otherwise, you could end up with a separated, watery texture given that there’s no flour or roux in this recipe (but yay that it’s gluten-free).
- Let the scallop potatoes rest. Once you’ve taken the skillet out of the oven, let it cool for about 5 minutes before serving. This will help you achieve that perfect creamy, silky texture without being too watery.
Scalloped Potatoes Recipe Video
Want to see how I layer and cook this recipe? Watch the video below!
Make This Ahead Of Time
If you’re wondering if scalloped potatoes can be made ahead of time, the answer is yes! Just follow the baking instructions, then let it cool down to room temperature. Cover and store the scalloped potatoes in the fridge for up to 4 days.
When you’re ready to re-heat, remove it from the fridge 30 minutes beforehand to let it warm up. Bake it in the oven at 350 degrees Fahrenheit until it’s warmed through.
More Classic Potato Recipes
If you’re looking for other ways to use your potatoes, here’s a few easy side dishes to whip up.
- Garlic Herb Roasted Potatoes
- The Best Mashed Potatoes
- Roasted Sweet Potatoes (Perfectly Seasoned)
- Baked Sweet Potato
- Classic Potato Salad
The BEST Scalloped Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoon butter, cut into small pieces
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded gruyere cheese
- 1/4 cup freshly grated parmesan cheese
- 1 large shallot, finely diced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 1/4 teaspoon grated nutmeg
- Position a rack in the upper third of your oven and preheat to 425 degrees fahrenheit.
- In a small bowl, combine the diced shallot, chopped thyme, salt and pepper. Give it a stir and set it aside.
- In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
- 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 2/3 of the shallot mixture over the potatoes and then half of the three cheese blend.
- 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.
- Dot the potatoes with the remaining butter pieces. Then sprinkle the remaining three cheese blend and top with the parmesan cheese.
- Transfer the skillet to the oven and bake until golden, about 25-30 minutes. Let rest 5 minutes before serving and garnish with a thyme sprig.
- If you don't have an oven-safe pan, after simmering on the stove you can slide the mixture into a 13x9 oven-safe baking dish.
- Recipe adapted from Food Network.