Scalloped Potato

These stacked potatoes take some time to prepare, but they make a great presentation!

Thanksgiving is almost here, and this scalloped potato recipe —inspired by one of the great American chefs Charlie Trotter — are a nice alternative to mashed potatoes for your Thanksgiving dinner.

Although this recipe calls for my garlic-shallot puree, you can also use fresh cloves of garlic as a substitute.

Scalloped potatoes take some time and patience to prepare, but the finished product is worth it. Top them with freshly chopped chives for a beautiful presentation.

They’re also great served alongside my roast chicken!

The scalloped potatoes are quite hearty, so you can easily serve larger portions to your vegetarian guests for a hearty main dish.

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 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
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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