Introduction

Scalloped potatoes are a comforting and indulgent side dish featuring tender, thinly sliced potatoes baked in a creamy sauce with melted cheese and crispy bacon. This classic recipe is perfect for family dinners or holiday meals, offering layers of rich flavors and satisfying textures.

A round dish shows a baked casserole with a golden brown top layer of melted cheese that is bubbly and slightly crispy in spots. Underneath the cheese layer, there are visible chunks of dark red cooked meat scattered throughout, along with some green herbs sprinkled on top for color. The cheese has browned in uneven patches, giving a textured look to the surface. The edges of the casserole dish are just visible, with a thin, creamy layer hiding slightly underneath the cheese. The dish is placed on a white marbled surface with a white cloth nearby and some silver forks in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds Yukon Gold potatoes, thinly sliced
¼ cup (½ stick / 57 g) unsalted butter, thinly sliced
4 sprigs fresh thyme, divided
2 teaspoons garlic, minced
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 ½ cups (270 g / 10 ounces) Gruyere cheese, shredded, divided
1 pound thick-cut bacon, cooked and roughly chopped
1 ½ cups (298 g) heavy whipping cream

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Slice the potatoes using a mandolin to about ⅛-inch thickness, keeping each slice intact. It’s easiest to slice them onto a cutting board and set aside.
Step 3: Place the thin slices of butter evenly in the bottom of a 12-inch cast-iron skillet.
Step 4: Carefully stack and layer the potato slices over the butter, maintaining their shape as much as possible.
Step 5: Strip the leaves from 2 of the thyme sprigs and sprinkle them evenly over the potatoes. Reserve the remaining thyme for garnish.
Step 6: Sprinkle the minced garlic, kosher salt, ground black pepper, 2 cups of shredded Gruyere cheese, and the chopped bacon evenly over the potato layers.
Step 7: Pour the heavy whipping cream evenly over the entire dish.
Step 8: Cover the skillet tightly with aluminum foil and bake for 35 minutes.
Step 9: Remove the foil, sprinkle the remaining ½ cup of Gruyere cheese on top, and return the skillet to the oven.
Step 10: Bake uncovered for an additional 30–40 minutes, or until the potatoes are tender and the top is golden brown.
Step 11: Remove from the oven, garnish with the remaining fresh thyme leaves, and serve immediately.

Tips & Variations

Use a mandoline slicer for even potato slices to ensure consistent cooking.
Swap Gruyere for sharp cheddar or fontina for a different flavor profile.
For a vegetarian version, omit the bacon and add sautéed mushrooms or caramelized onions.
Make sure to cover the dish during the first baking phase to keep the potatoes moist and creamy.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain the creamy texture. Avoid microwaving to prevent the cream from separating.

How to Serve

The image shows a round pizza on a white plate with melted golden cheese covering the top layer, which is dotted with browned, crispy bits and sprinkled with small pieces of reddish-brown cooked meat. The cheese layer has a slightly bubbly and uneven texture, with herbs scattered throughout adding green touches. The pizza crust is thin and lightly browned around the edges, holding the toppings well. The plate rests on a white marbled surface, with some silver forks and knives visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a few hours in advance and keep it covered in the refrigerator until ready to bake. Just add extra baking time if baking from cold.

What potatoes work best for scalloped potatoes?

Yukon Gold potatoes are ideal because of their creamy texture and ability to hold their shape well during baking. Russets can be used but may result in a slightly fluffier texture.