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scalloped potatoes in a cast iron skillet

Asiago Scalloped Potatoes

  • Author: Brooke
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x


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
  • 2 teaspoon salt
  • 1 teaspoon ground sage
  • 1 teaspoon ground nutmeg
  • 1 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


  1. 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.
  2. Add the minced garlic and cook until fragrant, stirring continuously.
  3. Sprinkle on the salt, sage, nutmeg and black pepper, and cook for one minute, stirring continuously.  Transfer the onion mixture to a large bowl.
  4. Grate the Asiago and Romano cheese and mix them together in a bowl.
  5. 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.
  6. Drain the spuds and dump them into the large bowl with the onion mixture.  Mix well with your hands.
  7. 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.
  8. Preheat the oven to 425 F.
  9. 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.
  10. 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.
  11. Sprinkle on the fresh thyme leaves for added flavor 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