Scalloped potatoes are a rich, creamy dish perfect for elevating your holiday table or family dinners. The thinly sliced Yukon Gold potatoes are bathed in a flavorful infusion of garlic, shallot, and peppercorns steeped in heavy cream and milk. Topped with a generous layer of Parmesan, they bake to golden perfection, with a crispy top and a luxuriously creamy interior. This dish is a timeless classic, bringing together simplicity and indulgence in every bite. Whether paired with a holiday roast or served as a comforting side at any meal, scalloped potatoes are sure to impress with their creamy texture and savory flavor. A must-try for lovers of comfort food!
Full Recipe:
Ingredients:
- 1 shallot, peeled, quartered
- 4 cloves garlic, peeled, smashed
- 2 cups heavy cream
- 2 cups whole milk
- 1 tsp whole black peppercorns
- 1 tbsp unsalted butter
- 2.5 lb medium Yukon Gold potatoes, washed
- 1 tbsp kosher salt
- 1.5 oz Parmesan, finely shredded (about ¾ cup), divided
- 2 tbsp finely sliced chives
Directions:
- In a large pot, combine shallot, garlic, cream, milk, and peppercorns. Simmer over medium-high heat, then remove from heat, cover, and let steep for 30 minutes.
- Preheat the oven to 350°F (175°C) and grease a 13″x9″ baking dish with butter. Slice potatoes into 1/8″ thick slices.
- Strain the cream mixture and discard solids. Stir in salt, add sliced potatoes, and cook until just tender, about 3-4 minutes.
- Layer half the potatoes in the prepared dish, top with half the Parmesan. Add the remaining potatoes and cream, then top with the rest of the Parmesan.
- Bake for 40-50 minutes until golden brown. Let cool slightly before topping with chives and serving.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 8
Scalloped potatoes are a beloved, time-honored dish that many people associate with comfort, family gatherings, and the holiday season. The name “scalloped” comes from the method of layering thin slices of potatoes in a dish, typically covered in a creamy sauce and baked until golden brown. This dish has its roots in European cuisine, specifically in French and British traditions, but over time it has evolved into a popular side dish around the world, particularly in the United States and Canada. Its versatility, rich flavor, and ease of preparation make it a go-to recipe for many home cooks.
The Appeal of Scalloped Potatoes
What makes scalloped potatoes so appealing is the combination of flavors and textures. The Yukon Gold potatoes, known for their buttery taste and perfect starch content, form the base of this dish. When thinly sliced, they become tender and creamy as they bake, absorbing the flavors of the infused cream sauce. Unlike mashed potatoes or baked potatoes, scalloped potatoes provide layers of texture—soft and creamy on the inside, with a deliciously crispy and golden top layer.
The sauce, made from a mixture of heavy cream, milk, and aromatics like garlic and shallots, adds a depth of flavor that elevates the dish beyond ordinary potato recipes. The garlic and shallots are gently simmered with the cream to infuse it with a rich, savory flavor, creating a luxurious base for the potatoes. Black peppercorns also add a subtle spice, balancing the richness of the cream. For an extra burst of umami, finely shredded Parmesan is layered throughout, adding a savory sharpness that complements the mild potatoes.
This dish is simple yet sophisticated enough to be a staple at family dinners, holiday feasts, and potlucks alike. It’s a side that pleases both kids and adults, making it a popular choice for Thanksgiving, Christmas, Easter, and other festive occasions. The best part is that scalloped potatoes pair beautifully with a wide variety of main dishes, from roast beef and chicken to baked ham and salmon.
Scalloped Potatoes vs. Other Potato Dishes
A common question people ask is how scalloped potatoes differ from similar dishes like potatoes au gratin or dauphinoise potatoes. While these dishes share some similarities, they each have distinct characteristics.
Potatoes au gratin is often confused with scalloped potatoes, but there’s a key difference: cheese. Traditional scalloped potatoes do not include cheese as a central ingredient, whereas potatoes au gratin usually have a generous amount of cheese, often Gruyère or cheddar, melted over the top and throughout the layers. The cheese adds a creamier texture and a richer flavor, but it also makes the dish a bit heavier.
Dauphinoise potatoes, on the other hand, originate from France and are similar to scalloped potatoes, but they often use thinner slices of potatoes and are baked in a mixture of cream and sometimes cheese. Dauphinoise potatoes tend to have a more refined texture and can include more herbs and garlic, giving them a distinctive French flair.
In comparison, scalloped potatoes are relatively simple, relying on the infusion of garlic, shallots, and black pepper to flavor the cream. This makes them an excellent choice if you’re looking for a lighter, more delicate side dish that still offers plenty of richness.
Variations and Customizations
One of the reasons scalloped potatoes have become such a household favorite is the ease with which you can customize the recipe. Though the basic version is delicious on its own, there are countless variations to suit different tastes, dietary preferences, or even what you have in your pantry.
For a cheesier version, you can easily turn this dish into a variation of potatoes au gratin by adding cheddar, Gruyère, or even mozzarella between the layers of potatoes. This will make the dish extra gooey and give it a deeper flavor profile.
If you prefer a lighter version or want to incorporate vegetables, you can add thin slices of vegetables like zucchini, carrots, or even sweet potatoes into the layers of scalloped potatoes. These veggies will add color, texture, and nutritional value, making the dish more vibrant and health-conscious.
For those who enjoy a bit of spice, adding a pinch of cayenne pepper or red pepper flakes to the cream mixture will give the dish a subtle kick. You can also swap out the Parmesan for a spicier cheese like pepper jack to add some heat.
Herbs are another great way to introduce new flavors into this classic dish. Rosemary, thyme, or parsley work particularly well, adding a fresh and aromatic quality to the dish. You can also sprinkle finely chopped chives or green onions on top for a burst of color and flavor.
Nutritional Considerations
Scalloped potatoes may not be a low-calorie dish, but they are certainly filling and nutritious. Potatoes themselves are a good source of vitamins C and B6, potassium, and fiber. Yukon Gold potatoes, in particular, are known for their high levels of antioxidants, which can support heart health and reduce inflammation.
The creamy sauce, while rich, provides calcium and other essential nutrients from the dairy. If you’re looking to make the dish a bit lighter, you can substitute the heavy cream with half-and-half or even whole milk, though this will slightly affect the creaminess of the final result.
For those with dietary restrictions, scalloped potatoes can be adapted easily. To make it gluten-free, ensure that no flour or roux is used as a thickening agent (as is common in some variations). You can also make a vegan version by using plant-based milk and cream, such as almond milk or coconut cream, and substituting the Parmesan with a vegan cheese or nutritional yeast.
Tips for Perfect Scalloped Potatoes
Although the recipe itself is straightforward, a few tips can help you achieve the best results every time:
- Slice the potatoes evenly: To ensure the potatoes cook evenly, it’s important to slice them as uniformly as possible. A mandoline slicer can be very helpful for this, but a sharp knife and a steady hand will also do the trick. Aim for slices that are about 1/8-inch thick.
- Par-cook the potatoes: One of the secrets to the creamiest scalloped potatoes is par-cooking the potato slices in the cream mixture before baking. This allows the potatoes to start softening and absorbs some of the moisture from the cream, ensuring a silky, smooth texture.
- Use the right potatoes: Yukon Gold potatoes are ideal for scalloped potatoes because of their creamy, buttery flavor and slightly lower starch content compared to russets. While russet potatoes can be used, they tend to become grainier after baking and don’t hold their shape as well.
- Let the dish rest before serving: After baking, allow the scalloped potatoes to cool for a few minutes before serving. This helps the sauce thicken and the flavors to meld, making the dish easier to serve and even more delicious.
Conclusion:
Scalloped potatoes are more than just a side dish—they’re a comforting, versatile, and crowd-pleasing addition to any meal. Whether you’re serving them for a holiday feast, a family dinner, or just because you’re craving something rich and satisfying, scalloped potatoes are sure to hit the spot. Their creamy layers, infused with garlic, shallots, and just the right amount of Parmesan, offer a perfect balance of simplicity and indulgence. With endless customization options, this dish can be adapted to suit any occasion or dietary need. No matter how you make them, scalloped potatoes are bound to become a favorite at your table.
