These Italian Scalloped Potatoes (Patate alla Savoiarda) are like a mix between classic scalloped potatoes and potatoes au gratin. They’re surprisingly easy to make, with layers of sliced potatoes, shredded cheese, and heavy cream. It’s a creamy, cheesy baked side dish that I know your family will love (mine sure did).
If I make anything with potatoes and cheese, you can bet that my family will be at the table stat. I always make extras of my Roasted Garlic Parmesan Potatoes and these Twice Baked Potatoes because I know everyone will be asking for seconds.
Italian Scalloped Potatoes (Patate alla Savoiarda)
If potatoes au gratin (without the breadcrumbs) and traditional scalloped potatoes had a baby, you’d get these Italian scalloped potatoes. Similar to these two classics, this side dish is made by layering thinly sliced potatoes in a baking dish with plenty of shredded cheese, simple seasonings, and heavy cream. The finished result is seriously creamy and cheesy.
Patate alla savoiarda originated in Piedmont, Italy, which borders France and Switzerland. All three European countries influenced this dish, as evidenced by the generous amount of cheese and heavy cream in each bite. I used a blend of Gruyère and Asiago cheese in my recipe, but these can easily be substituted for mozzarella, Fontina, or Emmental.
Ingredients and Substitutions
Italian-style scalloped potatoes are different from the Western version you might know and love. They aren’t baked with a white sauce, don’t call for any aromatics, and aren’t topped with breadcrumbs (like in potatoes au gratin). Cream and cheese are the stars to keep things simple.
- Potatoes – I used Yukon Gold, but Russet will also work.
- Butter – I used melted unsalted butter to grease the casserole dish. Feel free to use olive oil as a substitute.
- Cheese – I used a combination of Gruyère and Asiago. You could even add Parmesan or mozzarella if you like things extra cheesy. If you need a substitute, swap one cheese for Emmental, Fontina, or another cheese you like.
- Cream – Because they aren’t scalloped potatoes without the heavy cream.
- Chives – Technically optional, but a fantastic garnish for this side dish. Parsley works, too.
- Seasonings – It’s important to season each layer of potatoes with salt and pepper. This dish won’t be as flavorful without them.
How to Make Italian Scalloped Potatoes
Boil the potatoes: I start by boiling the sliced potatoes in a pot of boiling salted water for 5 minutes. I drain the water and rinse the potatoes under cold running water until they’re cool to the touch.
Assemble: Next, I lightly grease a casserole dish with butter and add a layer of sliced potatoes to the bottom. I top the potatoes with some of the Gruyère and Asiago cheese, then season them with salt and pepper.
Repeat: I repeat this layering process until I run out of potatoes and cheese.
Add the cream: I finish by pouring cream over the top of the potatoes, then season them once more with salt and pepper.
Bake: I bake the scalloped potatoes until the top has browned and the potatoes are fully cooked. I garnish them with chives, then serve the potatoes.
Chef Tip + Notes
The type of potatoes you use makes a difference in scalloped potatoes recipes. For patate alla savoiarda, I reached for the Yukon Gold potatoes. They’re naturally buttery and starchy, which helps thicken the cream sauce. Russet potatoes and red potatoes are also great choices, but I found that they don’t hold their shape as well.
- Slice with a mandoline: The mandoline is my best friend when it comes to thinly sliced potato recipes like this. It makes slicing the potatoes into thin, even slices so much easier.
- Parboil: Boil the sliced potatoes for 5 minutes to help them cook faster in the oven.
- Rest before serving: I always let scalloped potatoes rest for at least 20 minutes after baking. They tend to firm up and thicken as they cool, which makes cutting into and scooping the potatoes much less messy.
- Add more cheese: When I want things really cheesy, I’ll top the assembled potatoes with grated Parmesan cheese right before baking.
- Italian seasonings: You can season the potatoes with my Italian seasoning blend when you add the salt and pepper for extra Italian flavors.
Serving Suggestions
I make Italian scalloped potatoes pretty much anytime we’re having people over. They’re great around the holidays or for birthday parties. My family requests them for regular weekday dinners, too.
Simple classics pair extremely well with patate alla savoiarda. Roasted chicken or my Italian Beef Braciole are great options. I always like to have an Italian salad on the side for a hint of green, too.
Make-Ahead and Storage
Make-Ahead: You can prep these potatoes up to the point of baking, cover them, and refrigerate them overnight. They bake the next day perfectly.
How to Store: Store leftovers, covered, in the refrigerator for up to 4 days. They also freeze well for 3 months. Thaw them in the fridge overnight before reheating.
How to Reheat: The best way to reheat scalloped potatoes is in a 350ºF oven. You can also reheat individual portions in the microwave.
More Potato Recipes
- Roasted Red Potatoes
- Crispy Smashed Potatoes
- Classic Potatoes Anna
- Easy Domino Potatoes
- Roasted Italian Potatoes
Italian Scalloped Potatoes (Patate alla savoiarda)
Ingredients
- 6 peeled and thinly sliced medium to large sized Yukon Gold potatoes, about 3 pounds
- 4 ounces unsalted butter, melted
- 4 ounces gruyere, cut into small ½” inch cubes
- 4 ounces grated asiago cheese
- 1/2 cup heavy whipping cream
- thinly slices chives for garnish, optional
- salt and pepper to taste
Instructions
- Add the sliced potatoes to a pot of boiling salted water and cook for 5 minutes. Drain the potatoes and rinse under cold water just until cool to the touch.
- Next, in an 8×5 casserole dish, or a similar-sized dish, drizzle on some of the butter. Then add a layer of sliced potatoes and top off with some of the gruyere and asiago cheese. Season with salt and pepper.
- Repeat the process 3 to 4 more times until all the potatoes and cheese have been used.
- Drizzle some of the cream over the top of the potatoes, season with salt and pepper, add any leftover cheese, and bake on a middle rack at 375° for 35 to 40 minutes or until the top becomes browned and the potatoes are fully cooked. Garnish with optional sliced chives.
Italian Scalloped Potatoes Recipe