18 Creamy Scalloped Potatoes Delicious Recipes

Mmm, there’s nothing quite like the comforting embrace of creamy scalloped potatoes to warm up your dinner table. Whether you’re craving a cozy side dish for family gatherings or looking to impress at your next potluck, our roundup of 18 delicious recipes promises to deliver layers of cheesy, creamy goodness. Dive in and discover your next favorite way to enjoy this timeless comfort food classic!

Classic Creamy Scalloped Potatoes

Everyone needs a reliable scalloped potatoes recipe—this one’s creamy, comforting, and foolproof.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick for even cooking)
• 3 cups heavy cream (for that rich, velvety texture we love)
• 1 cup grated Gruyère cheese (sharp and nutty, it’s my top pick)
• 2 cloves garlic, minced (fresh is best, no substitutes)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/4 tsp nutmeg (a pinch elevates the cream sauce)
• 2 tbsp unsalted butter (for greasing the dish, no skimping)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish generously.
2. Layer half the potato slices in the dish, slightly overlapping. Sprinkle with half the garlic, salt, pepper, and nutmeg.
3. Pour half the heavy cream over the potatoes, ensuring even coverage.
4. Repeat with remaining potatoes, garlic, seasonings, and cream.
5. Sprinkle Gruyère evenly on top. Cover with foil, bake for 45 minutes.
6. Remove foil, bake another 15-20 minutes until golden and bubbly.
7. Let rest 10 minutes before serving—this helps the sauce thicken.

Best served warm, these potatoes boast a creamy interior with a crispy, cheesy top. Try pairing with roasted meats or as a standalone comfort dish.

Garlic Parmesan Scalloped Potatoes

Scalloped potatoes get a luxurious upgrade with garlic and Parmesan. This version is creamy, cheesy, and packed with flavor. Perfect for any occasion, it’s a side dish that steals the show.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (they hold their shape better)
• 1 cup heavy cream (for that rich, velvety texture)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 2 tbsp unsalted butter (I always go for unsalted to control the seasoning)
• 1 tsp salt (adjust to your liking, but don’t skimp)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Butter a 9×13 inch baking dish. This prevents sticking and adds flavor.
3. Layer half the potato slices in the dish. Overlapping slightly is key for even layers.
4. Sprinkle half the garlic, salt, and pepper over the potatoes. Distribute evenly for consistent flavor.
5. Pour half the heavy cream over the potatoes. It should seep through the layers.
6. Repeat the layers with the remaining potatoes, garlic, salt, pepper, and cream.
7. Top with grated Parmesan cheese. The more, the merrier, in my opinion.
8. Cover with foil and bake for 45 minutes. This steams the potatoes to tenderness.
9. Remove foil and bake for another 15 minutes. The top should be golden and bubbly.
10. Let rest for 5 minutes before serving. This allows the cream to thicken slightly.

Last but not least, these potatoes are irresistibly creamy with a crispy, cheesy top. Serve them alongside a juicy roast or as a standalone dish for vegetarians.

Cheesy Scalloped Potatoes with Ham

Fancy a comforting dish that combines creamy, cheesy goodness with the savory depth of ham? This cheesy scalloped potatoes with ham is a crowd-pleaser, perfect for any gathering or a cozy night in.

Ingredients

– 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is unbeatable)
– 1 cup diced ham (I love using leftover holiday ham for this)
– 2 cups heavy cream (for that rich, velvety sauce)
– 1 1/2 cups shredded sharp cheddar cheese (extra sharp gives a nice bite)
– 1/4 cup grated Parmesan cheese (adds a salty, nutty flavor)
– 2 cloves garlic, minced (fresh is best here)
– 1 tsp salt (I prefer sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground makes a difference)
– 1/2 tsp dried thyme (rubs between fingers to release oils)
– 1 tbsp unsalted butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the sliced potatoes, diced ham, minced garlic, salt, pepper, and thyme. Toss gently to mix.
3. Layer half of the potato and ham mixture in the prepared baking dish. Sprinkle with half of the cheddar and Parmesan cheeses.
4. Repeat the layers with the remaining potato mixture and cheeses.
5. Pour the heavy cream evenly over the top, ensuring it seeps down into the layers.
6. Cover the dish with aluminum foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Ready to dig in? The potatoes should be tender, enveloped in a creamy, cheesy sauce with pockets of salty ham. Serve it alongside a crisp green salad for a balanced meal.

Scalloped Potatoes with Caramelized Onions

Bold flavors and creamy textures define this dish. Perfect for cozy dinners or holiday feasts.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (they hold shape better)
• 2 large yellow onions, thinly sliced (sweetness is key)
• 3 cups heavy cream (for that rich, velvety sauce)
• 1 cup grated Gruyère cheese (melts like a dream)
• 2 tbsp unsalted butter (I always use European-style for deeper flavor)
• 1 tsp salt (adjust based on your cheese’s saltiness)
• 1/2 tsp black pepper (freshly ground, please)
• 1/4 tsp nutmeg (just a hint, it’s magical)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 baking dish.
2. In a large skillet over medium heat, melt butter. Add onions, cook until golden, about 20 minutes. Stir occasionally.
3. Layer half the potatoes in the dish. Top with all onions, then remaining potatoes.
4. In a saucepan, heat cream, salt, pepper, and nutmeg until simmering. Pour over potatoes.
5. Sprinkle Gruyère evenly on top. Cover with foil, bake for 45 minutes.
6. Remove foil, bake until golden and bubbly, about 15 more minutes. Let rest 10 minutes before serving.

Unbelievably creamy with a slight crunch on top. Serve with a crisp green salad to cut through the richness.

Herbed Scalloped Potatoes

Oven-baked herbed scalloped potatoes are a creamy, comforting side dish that pairs perfectly with any main. This version is layered with fresh herbs for a fragrant twist.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (they hold shape better)
• 2 cups heavy cream (for richness)
• 1 cup whole milk (balances the cream)
• 3 garlic cloves, minced (fresh is key)
• 1 tbsp fresh thyme leaves (or rosemary if you prefer)
• 1 tsp salt (I like sea salt for its texture)
• 1/2 tsp black pepper (freshly ground)
• 1/2 cup grated Parmesan cheese (adds a nice crust)
• 2 tbsp unsalted butter, cubed (for dotting the top)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. Layer half the potato slices in the dish, overlapping slightly.
3. Sprinkle half the garlic, thyme, salt, and pepper over the potatoes.
4. Repeat with remaining potatoes and seasonings.
5. Pour heavy cream and milk evenly over the potatoes.
6. Top with Parmesan cheese and dot with butter cubes.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake another 30 minutes until golden and bubbly.
9. Let rest for 10 minutes before serving to set the layers.

Expect creamy potatoes with a herby aroma and a golden, cheesy top. Serve alongside roasted meats or as a hearty vegetarian option with a crisp salad.

Scalloped Potatoes with Gruyere Cheese

Unbelievably creamy and rich, this dish turns simple ingredients into a decadent side. Perfect for holidays or a cozy night in.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (I find a mandoline slicer ensures even cooking)
• 1.5 cups heavy cream (go for the good stuff, it makes a difference)
• 1 cup grated Gruyere cheese (plus a little extra for that golden top)
• 2 garlic cloves, minced (fresh is best here)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/4 tsp nutmeg (a pinch elevates the creaminess)

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key for even cooking.
2. In a saucepan, combine heavy cream, garlic, salt, pepper, and nutmeg. Heat over medium until just simmering. Tip: Stir constantly to prevent scorching.
3. Layer half the potato slices in a greased baking dish. Pour half the cream mixture over them, then sprinkle half the Gruyere.
4. Repeat with remaining potatoes, cream, and cheese. Tip: Press down lightly to ensure the cream seeps through all layers.
5. Cover with foil and bake for 45 minutes. Then, remove foil and bake another 15 minutes until bubbly and golden. Tip: Let it rest 10 minutes before serving for easier slicing.

The result is a dish with layers of tender potatoes enveloped in a velvety, cheesy sauce. Try serving it alongside a crisp green salad to cut through the richness.

Bacon and Cheddar Scalloped Potatoes

Unbelievably creamy and rich, this dish combines the smoky flavor of bacon with the sharpness of cheddar in a way that’s hard to resist.

Ingredients

• 2 lbs Yukon Gold potatoes, sliced 1/8″ thick – their buttery texture is perfect here.
• 6 strips thick-cut bacon, chopped – go for a smoky variety for extra depth.
• 1.5 cups sharp cheddar cheese, shredded – freshly grated melts smoother.
• 1 cup heavy cream – it’s all about richness.
• 1/2 cup whole milk – adds just the right lightness.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 tbsp unsalted butter – for greasing the dish.
• 1 tsp salt – fine sea salt distributes evenly.
• 1/2 tsp black pepper – freshly ground packs a punch.

Instructions

1. Preheat oven to 375°F. Butter a 9×13″ baking dish generously.
2. In a skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on paper towels.
3. Layer half the potato slices in the dish. Sprinkle with half the bacon, garlic, salt, pepper, and cheese.
4. Repeat with remaining potatoes, bacon, garlic, salt, pepper, and cheese.
5. Whisk together cream and milk. Pour evenly over the potatoes.
6. Cover with foil. Bake for 45 minutes. Tip: The foil keeps the top from browning too quickly.
7. Remove foil. Bake another 20 minutes until top is golden and potatoes are tender when pierced.
8. Let stand 10 minutes before serving. Tip: This rest time lets the sauce thicken.
9. Serve hot. Tip: A sprinkle of fresh chives adds color and freshness.

Yummy layers of tender potatoes, crispy bacon, and melted cheese make every bite a delight. Try serving with a crisp green salad to balance the richness.

Scalloped Potatoes with Mushrooms

Deliciously creamy and hearty, this dish combines tender potatoes with earthy mushrooms for a comforting side or main. Perfect for gatherings or a cozy night in.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (they hold shape better)
• 1 cup heavy cream (for that rich, velvety texture)
• 1/2 cup whole milk (I find it balances the creaminess)
• 1 cup grated Gruyère cheese (sharp and nutty works best)
• 1/2 lb cremini mushrooms, sliced (adds a deep flavor)
• 2 tbsp unsalted butter (always my choice for sautéing)
• 1 tbsp extra virgin olive oil (for a hint of fruitiness)
• 2 garlic cloves, minced (fresh is key here)
• 1 tsp fresh thyme leaves (dried just doesn’t compare)
• 1/2 tsp salt (adjust as needed, but start here)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. In a large skillet, heat olive oil and butter over medium heat until butter melts.
3. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t crowd the pan for even browning.
4. Stir in garlic and thyme, cook for 1 minute until fragrant. Remove from heat.
5. Layer half the potatoes in the baking dish, overlapping slightly. Sprinkle with half the salt and pepper.
6. Spread all the mushroom mixture over the potatoes. Top with half the Gruyère.
7. Repeat with remaining potatoes, salt, pepper, and Gruyère.
8. Whisk together cream and milk, pour evenly over the potatoes. Tip: Press down lightly to submerge potatoes.
9. Cover with foil, bake for 45 minutes. Tip: Foil prevents excessive browning.
10. Remove foil, bake another 15 minutes until top is golden and bubbly.
11. Let stand 10 minutes before serving. This allows the sauce to thicken.

The potatoes emerge tender with a creamy, cheesy sauce, while mushrooms add umami depth. Try serving with a crisp green salad to cut through the richness.

Light Scalloped Potatoes with Spinach

Great for a cozy night in, this dish combines creamy potatoes with fresh spinach for a lighter twist on a classic.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is perfect here)
• 1 cup fresh spinach, tightly packed (I like to chop it roughly for easier eating)
• 1 cup low-fat milk (whole milk works too, but I opt for low-fat to keep it light)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (I find this amount perfectly seasons the dish)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add spinach, sauté until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to retain its vibrant color.
3. Layer half the potato slices in a greased baking dish. Top with the sautéed spinach.
4. Repeat with the remaining potatoes. Tip: Overlapping slices slightly ensures a creamy texture.
5. Whisk together milk, Parmesan, garlic powder, salt, and pepper. Pour over the potatoes.
6. Cover with foil and bake for 45 minutes. Tip: Removing the foil for the last 10 minutes gives a golden top.
7. Let stand for 5 minutes before serving. This allows the sauce to thicken.

Light yet satisfying, these scalloped potatoes offer a creamy texture with a hint of garlic. Serve alongside grilled chicken for a complete meal.

Scalloped Potatoes with Thyme and Cream

Just in time for cozy dinners, this scalloped potatoes recipe is a creamy, herby delight. Perfect for sharing, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (I love their buttery texture)
• 1 1/2 cups heavy cream (go for the good stuff)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is brighter)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 2 tbsp unsalted butter, room temp (for greasing the dish)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish thoroughly to prevent sticking.
2. Layer half the potato slices in the dish, overlapping slightly. Sprinkle half the garlic, thyme, salt, and pepper over them.
3. Pour half the cream over the first layer, ensuring it seeps between the slices.
4. Repeat the layering with the remaining potatoes, garlic, thyme, salt, pepper, and cream.
5. Sprinkle the Parmesan evenly over the top layer for a golden crust.
6. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 20 minutes until bubbly and golden.
7. Let it sit for 10 minutes before serving to allow the cream to thicken slightly.

Unbelievably creamy with a hint of thyme, these potatoes are a dream. Serve alongside a crisp salad for contrast or as is for pure comfort.

Scalloped Potatoes with Leeks

Zesty and comforting, this dish combines creamy potatoes with the mild onion flavor of leeks. Perfect for a cozy dinner, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is ideal)
• 2 large leeks, white and light green parts only, sliced (rinse well to remove grit)
• 2 cups heavy cream (for richness, though half-and-half works in a pinch)
• 1 cup grated Gruyère cheese (sharp cheddar is a fine substitute)
• 2 tbsp unsalted butter (I always use European-style for its flavor)
• 1 tsp salt (adjust based on your cheese’s saltiness)
• 1/2 tsp black pepper (freshly ground, if possible)
• 1/4 tsp nutmeg (a pinch elevates the cream sauce)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Layer half the potato slices in the dish, then half the leeks. Repeat.
3. In a saucepan, heat cream, salt, pepper, and nutmeg over medium heat until just simmering. Tip: Stir constantly to prevent scorching.
4. Pour cream mixture over potatoes and leeks. Dot with butter.
5. Sprinkle Gruyère evenly on top. Tip: Cover with foil for the first 30 minutes to prevent over-browning.
6. Bake for 45 minutes, then remove foil and bake another 15 minutes until golden and bubbly. Tip: Let rest 10 minutes before serving for easier slicing.

Juicy and rich, these scalloped potatoes have a velvety texture with a slight crunch from the leeks. Serve alongside roasted chicken or as a standalone vegetarian main with a crisp salad.

Scalloped Potatoes with Blue Cheese

Unbelievably creamy and rich, this dish turns simple ingredients into a decadent side. Perfect for when you need comfort food with a gourmet twist.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (they hold shape better)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup crumbled blue cheese (go for a bold, tangy variety)
• 2 tbsp unsalted butter (I always use European-style for richer flavor)
• 1 tsp salt (fine sea salt distributes evenly)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1 small garlic clove, minced (a little goes a long way)

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish with 1 tbsp butter.
2. Layer half the potato slices in the dish, overlapping slightly. Sprinkle with half the salt, pepper, and garlic.
3. Dot with 1 tbsp butter and half the blue cheese. Pour half the cream evenly over top.
4. Repeat layers with remaining potatoes, seasonings, butter, blue cheese, and cream.
5. Cover with foil and bake for 45 minutes. Tip: Foil prevents excessive browning.
6. Remove foil and bake another 15 minutes until top is golden and potatoes are tender when pierced with a fork.
7. Let stand 10 minutes before serving. Tip: Resting allows cream to thicken.

Serve this dish alongside a crisp green salad to cut through the richness. The potatoes should be tender with a slight bite, and the blue cheese adds a sharp contrast to the creamy sauce.

Scalloped Potatoes with Rosemary

Kitchens often smell like home when scalloped potatoes are in the oven. This version, with rosemary, is a cozy classic with a fragrant twist.

Ingredients

– 2 lbs Yukon Gold potatoes, thinly sliced (I leave the skins on for texture)
– 1 cup heavy cream (go for the good stuff, it makes a difference)
– 1/2 cup whole milk
– 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
– 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
– 1 tsp salt (I like sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground, please)
– 1/2 cup grated Parmesan cheese (the real deal, not the powdered kind)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish lightly.
2. Layer half the potato slices in the dish, slightly overlapping. Sprinkle with half the rosemary, salt, and pepper.
3. Repeat with the remaining potatoes and seasonings.
4. In a small saucepan, heat the cream, milk, and butter over medium heat until the butter melts. Do not boil.
5. Pour the cream mixture over the potatoes, ensuring it seeps between the layers.
6. Cover with foil and bake for 45 minutes. Tip: The foil keeps the top from browning too quickly.
7. Remove the foil, sprinkle with Parmesan, and bake uncovered for another 15-20 minutes until golden and bubbly. Tip: The cheese should be melted and slightly crispy at the edges.
8. Let stand for 5 minutes before serving. Tip: This rest time lets the sauce thicken slightly.

Layers of tender potatoes and creamy sauce make this dish a comfort food winner. Serve it alongside a crisp green salad or as a hearty side to roasted meats.

Scalloped Potatoes with Smoked Gouda

Unbelievably creamy and rich, this dish turns simple ingredients into a decadent side. Smoked Gouda adds a depth of flavor that’s hard to resist.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (I find a mandoline slicer gets them perfectly even)
• 2 cups heavy cream (for that unbeatable richness)
• 1 1/2 cups smoked Gouda, shredded (the smokier, the better in my book)
• 3 garlic cloves, minced (fresh is key here)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper, freshly ground
• 1 tbsp unsalted butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish to prevent sticking.
2. Layer half the potato slices in the dish, slightly overlapping. Sprinkle half the garlic, salt, and pepper over them.
3. Pour 1 cup of heavy cream evenly over the first layer. Top with half the smoked Gouda.
4. Repeat the layers with the remaining potatoes, garlic, salt, pepper, cream, and Gouda.
5. Cover with foil and bake for 45 minutes. Tip: The foil keeps the cream from drying out too quickly.
6. Remove the foil and bake for another 20-25 minutes, until the top is golden and bubbly. Tip: Let it sit for 10 minutes before serving to set properly.
7. For a crispier top, broil for the last 2-3 minutes. Watch closely to avoid burning. Tip: This step is optional but adds a nice texture contrast.

Just out of the oven, the potatoes are tender with a creamy, smoky sauce. Serve alongside a crisp green salad to cut through the richness.

Scalloped Potatoes with Dijon Mustard

You’ll love how the creamy texture of these scalloped potatoes pairs with the tangy kick of Dijon mustard. Perfect for a cozy dinner or a special occasion.

Ingredients

– 2 lbs Yukon Gold potatoes, thinly sliced (I find they hold their shape better)
– 1 cup heavy cream (for that rich, velvety sauce)
– 1/2 cup whole milk (adds lightness to the creaminess)
– 2 tbsp Dijon mustard (the star ingredient, don’t skimp)
– 1 tsp salt (I like sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground is best)
– 1 cup grated Gruyère cheese (melts beautifully)
– 2 tbsp unsalted butter (for greasing the dish)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish to prevent sticking.
2. In a large bowl, whisk together heavy cream, milk, Dijon mustard, salt, and pepper until smooth.
3. Layer half of the potato slices in the prepared dish, slightly overlapping. Pour half of the cream mixture over them.
4. Sprinkle half of the Gruyère cheese over the first layer. Tip: Even distribution ensures every bite is cheesy.
5. Repeat the layering with remaining potatoes, cream mixture, and cheese.
6. Cover the dish with foil and bake for 45 minutes. Tip: This steams the potatoes, making them tender.
7. Remove the foil and bake for another 20 minutes, or until the top is golden and bubbly. Tip: Watch closely to avoid over-browning.
8. Let the dish rest for 10 minutes before serving. This allows the sauce to thicken.

Unbelievable how the Dijon mustard elevates the dish with its sharpness. The potatoes are tender, the sauce is creamy, and the cheese adds a nice crust. Try serving it with a crisp green salad for contrast.

Scalloped Potatoes with Sweet Potatoes

Delightfully creamy and rich, this twist on classic scalloped potatoes incorporates sweet potatoes for a colorful, flavorful dish.

Ingredients

• 2 large russet potatoes, thinly sliced (I like them about 1/8 inch thick for even cooking)
• 1 large sweet potato, thinly sliced (keep the slices uniform to ensure they cook at the same rate)
• 2 cups heavy cream (for that indulgent texture we all love)
• 1 cup grated Gruyère cheese (sharp and nutty, it melts beautifully)
• 1/2 cup grated Parmesan cheese (adds a nice salty crunch on top)
• 2 cloves garlic, minced (fresh is best here for maximum flavor)
• 1 tbsp unsalted butter (for greasing the dish, extra virgin olive oil works too)
• 1 tsp salt (I find this amount perfectly seasons the dish)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/4 tsp nutmeg (a little goes a long way in enhancing the sweetness)

Instructions

1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the sliced russet and sweet potatoes, heavy cream, garlic, salt, pepper, and nutmeg. Toss gently to coat.
3. Layer the potato mixture in the prepared dish, alternating between russet and sweet potatoes for a marbled effect.
4. Sprinkle the Gruyère and Parmesan cheeses evenly over the top. Tip: For extra browning, place the dish under the broiler for the last 2 minutes of baking.
5. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving. This allows the cream to thicken slightly for perfect slicing.

Absolutely irresistible, the creamy layers of potato with a hint of sweetness from the sweet potatoes make this dish a standout. Serve it alongside a crisp green salad to cut through the richness.

Scalloped Potatoes with Kale

Forget the usual side dishes; this scalloped potatoes with kale brings a hearty twist to your table. Layers of creamy potatoes and earthy kale bake into a comforting dish.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is perfect here)
• 1 bunch kale, stems removed and leaves chopped (I like the slight bitterness it adds)
• 2 cups heavy cream (go for the good stuff)
• 1 cup grated Gruyère cheese (sharpness cuts through the cream)
• 2 cloves garlic, minced (fresh is non-negotiable)
• 1 tbsp unsalted butter (for greasing the dish)
• 1 tsp salt (adjust based on your cheese’s saltiness)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/4 tsp nutmeg (a pinch elevates the flavors)

Instructions

1. Preheat your oven to 375°F. Butter a 9×13 inch baking dish generously.
2. Layer half the potato slices at the bottom of the dish. Sprinkle half the kale, garlic, salt, pepper, and nutmeg over them.
3. Repeat with the remaining potatoes and kale mixture. Pour heavy cream evenly over the top.
4. Sprinkle Gruyère cheese on top. Cover with foil and bake for 45 minutes.
5. Remove foil and bake for another 15 minutes until the top is golden and bubbly.
6. Let it sit for 10 minutes before serving to allow the layers to set.

Perfectly creamy potatoes meet the slight crunch of kale in every bite. Serve it as a main with a crisp salad or alongside roasted meats for a fuller meal.

Scalloped Potatoes with Truffle Oil

Scalloped potatoes get a luxurious upgrade with truffle oil, transforming a classic comfort dish into something special. Simple ingredients shine when layered with care.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (their buttery texture is perfect here)
• 1 cup heavy cream (for richness, no substitutes)
• 1/2 cup whole milk (adds lightness to the cream)
• 2 tbsp truffle oil (a little goes a long way)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 cup grated Gruyère cheese (melts beautifully)
• 1/4 cup grated Parmesan cheese (for a salty, nutty crust)

Instructions

1. Preheat oven to 375°F. A steady temperature ensures even cooking.
2. In a bowl, mix heavy cream, milk, truffle oil, salt, and pepper. Taste as you go—balance is key.
3. Layer half the potato slices in a greased baking dish. Overlapping slightly is fine.
4. Pour half the cream mixture over the potatoes. Drizzle evenly for full coverage.
5. Sprinkle half the Gruyère and Parmesan over the top. Cheese should cover the potatoes lightly.
6. Repeat layers with remaining potatoes, cream mixture, and cheeses. Patience here pays off.
7. Cover with foil and bake for 45 minutes. This steams the potatoes to tenderness.
8. Remove foil and bake another 15 minutes until golden and bubbly. Watch for that perfect crust.
9. Let stand 10 minutes before serving. This helps layers set for clean cuts.

Velvety potatoes meet earthy truffle in each bite, with a crisp cheese top. Serve alongside a crisp green salad to cut through the richness.

Conclusion

Mouthwatering and comforting, these 18 creamy scalloped potatoes recipes are a treasure trove for any home cook looking to add a delicious twist to their meals. Whether you’re after classic flavors or something with a modern twist, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the potato love!

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