Scalloped potatoes is a delicious side dish consisting of layered thinly sliced potatoes, butter, and cheese. These go perfect with a Roast Spatchcock Chicken Recipe with Lemon and Herbs or even a Florentine Steak.
If you’ve ever wondered how to make this, then you’ve come to the right place. Similar to that of its more fatty counterpart potatoes dauphinoise, they have no cream in them which makes them a little healthier to eat.
In fact, you could make them as healthy as you want. Try replacing the small pads of butter I put in between each layer with olive oil or even coconut oil if you are really looking to keep anything unhealthy down.
What Are They
Scalloped potatoes are a delicious potato casserole dish where layers of thinly sliced potatoes are cooked with butter, cream, or milk and then baked until done. This recipe uses butter which I feel gives the perfect combination of crispiness on top and creaminess towards the bottom of the pan.
Why Are They Called Scalloped Potatoes
It’s incredibly hard to find the origin of scalloped potatoes but what I did find was that there is an old English word, “collops”, which means meat slices. Collops are also related to the French word, escalope. The word Collops over time came to mean slices, which were usually pretty thick. In the city of Yorkshire, there was a dish called “collops” which were thick slices of potatoes that were cooked until brown.
Ingredients can vary depending on what you have available but here is that I used.
Russet Potatoes – These are simple to find potatoes that should be peeled before being used in this recipe.
Butter – While an American version of scalloped potatoes may be loaded with cream, I used the more traditional version which uses loads of butter instead.
Cheese – A thick coating of shredded parmesan cheese on the bottom of the pan and top of the pan will help add tons of flavor to this recipe.
Other cheeses that would be delicious in this recipe:
How To Make The Best Scalloped Potatoes
Preheat the oven to 400°.
Peel and thinly slice your potatoes.
Place 1/3 of the cut-up butter along with 1/3 of the cheese in the bottom of the cast iron skillet or casserole dish.
Starting from the outside working in, evenly layer on the potatoes.
Season the layer with salt and pepper and then evenly add on 1/3 of the cut-up butter and cheese over top of the potatoes.
Make 2 more layers finishing with the butter and cheese.
Bake in the oven at 400° for 50 to 60 minutes or until the potatoes are golden brown on top and cooked throughout.
Make Them Ahead
To make this scalloped potatoes recipe ahead of time simply go through all of the steps but only cook it for 35 to 40 minutes. When it comes to the day of wanting to serve it, add about 3 more tablespoons of chopped butter to the top. Cover with foil and bake for 15 minutes covered and then uncover and bake for another 15 minutes to get perfectly cooked scalloped potatoes.
What Can I Serve Them With
There are plenty of main dish entrees that would go amazing with these scalloped potatoes and here are a few.
- Brined Smoked Turkey Recipe
- Rotisserie Chicken Bravas
- Grilled Lobster Tails with Honey Butter
- Whole Roast Chicken
Recipe Chef Notes + Tips
How To Reheat: Add a 1/3 cup of chicken stock, 3 tablespoons of butter, or a 1/3 cup of cream to the top of the potatoes, cover in foil and cook for 25 minutes on 375°.
Storing and Freezing: Store these scalloped potatoes covered in plastic wrap and keep in the refrigerator for up to 6 days. These will also freeze well but I suggest removing them from the pan and keep in a covered plastic container for up to 3 months.
You can also use Yukon or red potatoes for this recipe.
You can also sub out the butter for a traditional cream-based sauce.
In addition to using different cheeses, you could also add garlic, onions, and herbs to the mixture to help enhance the flavors of the recipe.
Keep the peeled sliced potatoes in a large bowl of cold water to keep from turning brown.
More Amazing Size Dishes
Scalloped Potatoes Recipe with Parmesan Cheese
- 6 peeled and thinly sliced russet potatoes
- 1 1/2 cups of finely grated Parmesan cheese
- 12 tablespoons of unsalted butter cut into small chunks
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 400°.
- Once the potatoes are sliced overlap them in a 10" cast iron skillet around the outside working your way to the center, kind of like fanning them.
- Next, add on 1/3 cup of cheese,4 tablespoons of cut-up butter and then season with salt and pepper.
- Add 2 more layers just like the bottom one but finish the top layer with a 1/2 cup of the shredded parmesan cheese instead of a 1/3 cup like the other layers.
- Bake in the oven for 50 to 60 minutes or until the potatoes are golden brown on top and cooked throughout.
- Serve hot!
- How To Reheat: Add a 1/3 cup of chicken stock, 3 tablespoons of butter, or a 1/3 cup of cream to the top of the potatoes, cover in foil and cook for 25 minutes on 375°.
- Storing and Freezing: Store these scalloped potatoes covered in plastic wrap and keep in the refrigerator for up to 6 days. These will also freeze well but I suggest removing them from the pan and keep in a covered plastic container for up to 3 months.
- You can also use Yukon potatoes or red potatoes for this recipe.
- You can also sub out the butter for a traditional cream based sauce.
- Keep the peeled sliced potatoes in a large bowl of cold water to keep from turning brown.