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This post was originally published on November 16, 2017.
Asiago scalloped potatoes are a potato and cheese lover’s dream come true. What’s the secret to a fail-proof scalloped potato recipe?
Thin potatoes and a unique cooking method using both the stove top and the oven. Since this side dish is more a labor of love, we like to keep it for special holidays like Easter, Thanksgiving and Christmas. The hardest part is waiting for this side dish to cook!
What are the best potatoes to use?
Use a starchy potato. Some popular ones to use are:
- Russet: since they are the starchiest, the cream will naturally thicken during cooking.
- Yukon Gold: they have a buttery flavor and a creamy texture. They also hold their shape the best.
- Yellow: since Yukon golds are a type of yellow potato, either one can be used and have similar results.
What’s the difference between scalloped potatoes and potatoes au gratin?
These two dishes are very similar, and in many American households, the words are used interchangeably. Since there are so many different variations of both recipes, it’s easy to get them confused.
- Scalloped use thinly sliced potatoes and are always cooked in a creamy sauce with infused garlic and herbs and is traditionally made without cheese.
- Au Gratin also use very thinly sliced potatoes, can be cooked in a creamy sauce, are always made with cheese, and can have a crunchy bread topping.
Can you make this in advance?
You most certainly can! Make, bake, and let it cool to room temperature, then cover tightly. This can be refrigerated for up to three days before you reheat it. When you are ready to serve, reheat in a 350 F oven for 30 minutes or until it is warmed all the way through.
Can you freeze this recipe?
Unfortunately, homemade versions of this recipe don’t freeze well. The cooked sliced spuds and the cream sauce aren’t the same after freezing, thawing, and reheating.
What is the best way to store leftovers?
If you have any leftovers, cover them so no air can get at it and refrigerate for up to 5 days.
What do you serve with this recipe?
Since this side dish is rich and creamy and so comforting, it really can be served with almost any main dish. It can be seen on holiday tables along side other popular holiday meats like glazed ham, crown roast, and leg of lamb.
How to Make
Gather the ingredients. Chop the onion, mince the garlic, and grate the two cheeses.
In a large cast iron skillet, melt the butter over medium high heat. Saute the onion until soft, then add the garlic and cook until fragrant. Add the spices and cook for a minute to make the spices bloom. Transfer the onion mixture to a large bowl.
Using a food processor, mandolin, or box grater, slice the washed and peeled spuds a consistent thickness, roughly 1/8 inch. Submerge the slices in a bowl of cold water to prevent them from changing color.
Drain them in a colander, making sure all the water is gone. This will also remove the surface starch from the potato.
Add the sliced potatoes to the onion mixture.
Mix gently with your hands so each slice has some onion mixture on it.
In the same cast iron skillet, melt the butter and remove from the heat. Carefully place the sliced vegetables in the skillet.
Pour the heavy cream and the chicken stock all over the vegetables.
Preheat the oven to 425 F. Add one bay leaf in the center of the skillet. Cover with a large lid, foil, or a small baking sheet. Bring to a boil then simmer for 10 minutes.
Remove the lid, and sprinkle on the two cheeses, Asiago and Romano. Put the cast iron skillet in the oven for 20 to 23 minutes or until the top is golden brown.
Garnish with some fresh thyme leaves and let this sit for 10 minutes on a wire rack. Once cooled, carefully remove the bay leaf from the center. Since cast iron retains heat really well, this side dish should stay warm for an hour.
- Want a different cheese? Try a good melting cheese, like gouda, fontina, or gruyere.
- Don’t want any cheese? Traditional this recipe is made with cream and no cheese, so you’ll be fine.
- Don’t want to use heavy cream? Make a roux with butter and flour, then add whole milk and chicken stock.
- Use a starchy potato. It will help the cream thicken up.
- Use a cast iron skillet. It’s guaranteed to cook it all the way through.
- Use two cheeses. It makes the flavor profile more complex.
- Want to prep ahead of time? Soak sliced potatoes in cold water with a little vinegar or lemon juice to help them from turning brown. Place them in the fridge for 12 to 24 hours. Drain well.
Love this asiago scalloped potato recipe? You’ll want to check out these other holiday worthy potato sides.
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Asiago scalloped potatoes is an easy, cheesy side dish recipe you can be proud to serve your family for a holiday dinner or brunch. This homemade classic starts off on the stove top and is finished in the oven thanks to an old fashioned cast iron skillet. Made with heavy cream, onions and garlic this recipe tastes wonderful with ham. It’s simple, traditional and is best served hot for a truly unforgettable side dish.
- 4 tablespoons butter (reserve half)
- 2 1/2 cups yellow onion, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 7 medium yellow potatoes, washed, peeled sliced 1/8 inch
- 1 cup low-sodium chicken stock
- 1 cup heavy whipping cream
- 1 bay leaf
- 1 cup Asiago cheese, grated
- 1 cup Romano cheese, grated
- 1/2 teaspoon of fresh thyme leaves, for garnish
- Melt 2 tablespoons of butter in a large cast iron skillet over medium high heat. Add the chopped onion and saute until soft, roughly 5 minutes.
- Add the minced garlic and cook until fragrant, stirring continuously.
- Sprinkle on the salt, sage, nutmeg and black pepper, and cook for one minute, stirring continuously. Transfer the onion mixture to a large bowl.
- Grate the Asiago and Romano cheese and mix them together in a bowl.
- Wash and peel the spuds, then cut them in 1/8 inch slices with a mandolin, box grater, or food processor. Submerge the sliced potatoes in a large bowl of water to keep them from turning color.
- Drain the spuds and dump them into the large bowl with the onion mixture. Mix well with your hands.
- Melt two tablespoons of butter in a large cast iron skillet over medium high heat. Remove from the heat and carefully layer the slices into the skillet.
- Preheat the oven to 425 F.
- Pour the heavy cream and chicken broth into the skillet, then add one bay leaf. Cover with a large lid. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes.
- Take off the lid and sprinkle on the cheese. Put the skillet in the oven and cook for 20 to 23 minutes or until the cheese is golden brown on top.
- Sprinkle on the fresh thyme leaves and let it cool for 10 minutes on a wire rack before serving. This allows the dish to finish setting. Carefully remove the bay leaf from the center. This dish keeps warm for up to an hour in the cast iron skillet.
- Help the cream thicken up by using a starchy potato.
- When you use a cast iron skillet, it’s guaranteed to cook the spuds all the way through.
- Want a more complex flavor profile? Use two cheeses.
- To help them from turning brown, soak sliced potatoes in cold water with a little vinegar or lemon juice then place them in the fridge for 12 to 24 hours. Drain well before using.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: how to make scalloped potatoes from scratch, scalloped potatoes with cheese, best scalloped potatoes