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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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 514 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Make the cheese blend. In another bowl combine the shredded mozzarella, asiago and gruyere cheeses, and mix together.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.
  • use about
  • ¼ teaspoon of dried thyme. Though, I think fresh thyme is far more fragrant! 
  • 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.
  • 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 Information

Calories 514kcal (26%) Carbohydrates 31g (10%) Protein 13g (26%) Fat 39g (60%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 119mg (40%) Sodium 694mg (29%) Potassium 745mg (21%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1489IU (30%) Vitamin C 10mg (11%) Calcium 298mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.