The BEST Scalloped Potatoes
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!
Servings: 6 servings
Equipment
- Staub Cast Iron Fry Pan The perfect oven-safe pan for scalloped potatoes!
- Mandoline A great tool for evenly sliced potatoes.
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 2 tablespoon butter cut into small pieces
- ⅓ cup shredded mozzarella cheese
- ⅓ cup shredded asiago cheese
- ⅓ 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.
- Make the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
- 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.
- 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.
- 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.
- 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.
Video
Notes
- 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.
- 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