Italian Scalloped Potatoes (Patate alla savoiarda)
These Italian Scalloped Potatoes are a simple baked side with layers of creamy, cheesy potatoes that everyone will love.
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 8x5 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.
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.
Make-Ahead: You can prep these potatoes up to the point of baking, cover them, and keep them in the refrigerator 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.
Nutrition
Calories: 486kcalCarbohydrates: 31gProtein: 17gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 455mgPotassium: 772mgFiber: 4gSugar: 2gVitamin A: 1094IUVitamin C: 34mgCalcium: 453mgIron: 2mg