5 from 162 votes
The BEST Scalloped Potatoes
The BEST Scalloped Potatoes recipe layers thinly sliced russet potatoes with a blend of mozzarella, asiago, and gruyere cheeses, shallots, thyme, and a creamy nutmeg-infused sauce. Butter dotted throughout enhances richness, and the top is finished with parmesan cheese before baking. The dish offers tender, richly flavored potatoes with a silky textured cream and multiple aromatic cheeses for complexity.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
6
servings
Calories:
514 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds russet potato peeled and thinly sliced
- 2 tablespoon butter cut into small pieces
- ⅓ cup mozzarella cheese shredded
- ⅓ cup Asiago cheese shredded
- ⅓ cup gruyere cheese shredded
- ¼ cup Parmesan Cheese freshly grated
- 1 shallot finely diced, large
- 1 teaspoon thyme chopped fresh leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups heavy cream
- ¼ teaspoon nutmeg grated
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.
Cup of Yum
Notes
- To achieve a thicker sauce, create a roux with butter and flour before adding cream.
- Fresh thyme provides a more fragrant flavor than dried; if using dried, use about ¼ teaspoon.
- Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months; reheat by microwave or oven.
- If you lack an oven-safe pan, after simmering, transfer the potato mixture to a 13x9 inch baking dish for oven baking.
Nutrition Information
Calories
514kcal
(26%)
Carbohydrates
31g
(10%)
Protein
13g
(26%)
Fat
39g
(60%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.2g
(10%)
Cholesterol
119mg
(40%)
Sodium
694mg
(29%)
Potassium
745mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1489IU
(30%)
Vitamin C
10mg
(11%)
Calcium
298mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 514
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 13g | 26% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 119mg | 40% |
| Sodium | 694mg | 29% |
| Potassium | 745mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.