Scalloped Potato Recipe

Creamy Scalloped Potatoes: A Holiday Treat Inspired by Charlie Trotter

Hey everyone, and welcome back to my kitchen! Today, we’re diving into a recipe that’s perfect for adding a touch of elegance and comfort to your holiday table. This scalloped potato recipe, inspired by the legendary chef Charlie Trotter, is a delightful alternative to mashed potatoes and sure to impress your guests.

While mashed potatoes are a classic holiday side dish, scalloped potatoes offer a unique textural experience. Thinly sliced potatoes are layered with a creamy sauce, creating a rich and decadent dish that’s both creamy and satisfying.

Now, before we get started, I want to address a quick substitution. This recipe calls for my garlic-shallot puree. It’s a flavorful ingredient I often have prepped in my fridge, but don’t worry! Feel free to use 4 cloves of fresh garlic, minced, instead.

Alright, let’s get cooking!

Scalloped Potatoes Recipe: A Labor of Love

While scalloped potatoes may take a bit more time and patience to prepare compared to mashed potatoes, the rich, complex flavors and luxurious texture are well worth the effort.


  • For extra crispy edges: During the last 5 minutes of baking, remove the foil and switch your oven to broil. Keep a close eye on the potatoes to prevent burning.
  • Make-ahead tip: You can assemble the scalloped potatoes up to a day in advance. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, preheat the oven to 375°F (190°C) and bake for 1-1.5 hours, or until heated through and bubbly.
  • For a visual guide on making these delicious scalloped potatoes, be sure to check out my video below. You’ll see the entire process, from slicing the potatoes to enjoying the finished dish.

🎬 Watch How to Make This Recipe

Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!

Beyond the Recipe

These scalloped potatoes are perfect as a stand-alone side dish or served alongside other holiday favorites. They pair wonderfully with roast chicken, and I highly recommend trying them with my roast chicken recipe for a truly unforgettable holiday meal.

Remember, although scalloped potatoes require a bit more time than mashed potatoes, the rewarding flavors and elegant presentation make them a worthwhile addition to your holiday table. So, grab your ingredients, preheat your oven, and get ready to create this delightful dish! And if you have any questions or suggestions, feel free to leave a comment below.

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Scalloped Potato Recipe

Recipe by Jason Hill –
These scalloped stacked potatoes, inspired by one of the great American chefs Charlie Trotter, are a nice alternative to mashed potatoes for your Thanksgiving dinner. They're also great served alongside my roast chicken. Hope you enjoy it!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Side Dish
Cuisine American
Servings 4


  • 8 Yukon gold potatoes
  • 1 quart heavy cream
  • 4 ounces Parmesan cheese
  • 2 tablespoons garlic-shallot puree or crushed garlic
  • Handful of fresh thyme leaves
  • Salt and fresh cracked pepper


  • Square up potatoes and cut into very thin slices.
  • Add sliced potatoes to a bowl of heavy cream seasoned with the garlic puree.
  • In a casserole dish, layer sliced potatoes on parchment paper or foil that’s been greased with melted butter.
  • Top each layer with melted butter, fresh thyme leaves, grated Parmesan, a pinch of salt and fresh cracked pepper. Continue layering until you reach the top.
  • Fold parchment paper over the potatoes, wrap in foil, and weigh down with two oven-safe bricks or cans of beans.
  • Bake at 475 F for 1 1/2 hours. Let rest for 30 minutes, then refrigerate four hours or overnight.
  • Remove bricks and open up. Remove potatoes from paper, and cut stack into squares.
  • Heat frying pan on medium high heat with 1 tablespoon of oil, and carefully brown all sides of the potato stacks. Serve topped with fresh chives or thyme leaves.
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Keyword potatoes, vegetables, vegetarian
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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

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