These scalloped potatoes hold a special place in my heart. They’ve been a staple at my family’s table for as long as I can remember. My mom’s recipe was always the highlight of holiday meals, nestled beside green beans and our Thanksgiving turkey. I’ve made a few small tweaks over the years, but the essence remains the same: rich, comforting, and deliciously cheesy!
Potatoes: The star of the show – you can never go wrong if spuds are on the menu. Shallots: Using a mandolin can help slice them thinly. Otherwise, a knife never fails! Pepper: Grind the black pepper in a grinder for the best flavor and texture. Fresh thyme: Opt for fresh thyme over dried if you can. If you can only get your hands on dried thyme, give it a sniff before using. Dried thyme can often smell slightly moldy, affecting the flavor. Other ingredients: You’ll also need garlic, all-purpose flour, milk, whipping cream, Gruyère cheese, parmesan cheese, and sea salt.
Having consistent, thin slices will mean your scalloped potatoes are tender and cook at the same rate. So, first things first, let’s talk about how thick scalloped potatoes should be. You’re aiming for ⅛ to ¼ inch thick slices. There are two ways to do this.
Add bacon or ham: Add some diced ham or crumbles of bacon between the layers for smoky, meaty scalloped potatoes. Add some greens: Chopped kale or baby spinach add a pop of color and nutrition. They’ll wilt right in! Add pesto: A spoonful of pesto adds a herby twist that pairs well with the creamy sauce. Cheese swap: If you want to use up whatever cheese is in the fridge or play with the flavors, add some sharp cheddar cheese, smoked gouda, or fontina. Paprika: A sprinkle of smoked paprika will add a subtle kick of flavor. Add sweet potatoes: Mix in sliced sweet potatoes of some natural sweetness. Gluten free: Swap the all-purpose flour for a gluten-free variation.
They go wonderfully alongside a meaty main dish such as bourbon steak, baked chicken breast, or even a heartier fish dish like my lemon garlic lingcod recipe. Pair your meal with a salad, like romaine hearts and croutons tossed in my easy Caesar dressing, and you’ve got a meal to remember!
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