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Asiago and Herb Scalloped Potatoes Recipe

Avatar photoByPaula
Jump to Recipe· 4.6 from 78 reviews

If you’re craving rich, creamy, and irresistibly cheesy comfort food, then this Asiago and Herb Scalloped Potatoes Recipe is exactly what you need. I absolutely love how the subtle herb blend combines with the sharp Asiago cheese to elevate the humble potato into something stunningly flavorful. Trust me, once you try this, it might just become your new family favorite side dish.

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Why You’ll Love This Recipe

  • Creamy and Comforting: The blend of heavy cream and Asiago makes this dish luxuriously smooth and indulgent.
  • Perfect Herb Balance: Sage, thyme, and garlic powder boost the flavor without overpowering the potatoes.
  • Great Make-Ahead Dish: You can prep it early and bake later, saving you precious day-of time.
  • Family-Friendly Favorite: My family goes crazy for how cheesy and flavorful it is every time.
The image shows a white rectangular baking dish filled with a layered gratin. The top layer is golden brown and crispy, with browned bits of cheese and breadcrumbs covering thin slices of orange sweet potatoes and creamy white slices of regular potatoes, arranged vertically. Small green herb leaves are scattered on top for decoration. The baking dish rests on a white marbled surface with a few green herb leaves around it. The edges of the dish show slight browning and baked-on drips, adding texture to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Asiago and Herb Scalloped Potatoes, cheesy scalloped potato side dish, creamy herb potatoes, baked cheddar potato casserole, gourmet potato side recipe this …

Ingredients You’ll Need

Getting the right ingredients really makes all the difference here. The combo of sweet potatoes and Idaho potatoes adds a lovely depth, while Asiago cheese gives you that sharp, nutty kick. Make sure to grab freshly grated cheese for the best melt and flavor.

Flat lay of thinly sliced sweet potatoes with vibrant orange skin and smooth texture, neatly fanned out next to pale cream-colored Idaho potatoes with their delicate, translucent slices, a small pile of finely grated Asiago cheese with a soft, crumbly texture and pale yellow hue, a mound of freshly grated Parmigiano-Reggiano cheese showing off its sharp, crystalline texture in light cream tones, creamy white heavy cream in a small pool with subtle glossy reflections, scattered fine breadcrumbs in light golden tan, rustic dried sage leaves in muted green-gray, and sprigs of fresh thyme with tiny green leaves, all beautifully arranged and balanced to highlight color and texture contrasts, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Asiago and Herb Scalloped Potatoes, cheesy scalloped potato side dish, creamy herb potatoes, baked cheddar potato casserole, gourmet potato side recipe
  • Sweet Potatoes: Adds natural sweetness and a creamier texture, balancing the savory elements beautifully.
  • Idaho Potatoes: Classic starchy potato that holds up well when baked and absorbs flavors.
  • Heavy Cream: Creates that silky, rich sauce that clings to every potato slice.
  • Milk: Helps lighten the cream just enough so it’s not too heavy.
  • Salt: Essential for enhancing all the flavors.
  • Black Pepper: Adds mild heat and complexity.
  • Nutmeg: A pinch goes a long way to add warmth and subtle depth.
  • Asiago Cheese: The star cheese here—sharp, tangy, and perfect for melting.
  • Parmigiano-Reggiano Cheese: Boosts the cheesiness and adds an umami punch.
  • Breadcrumbs: Gives a crisp, golden topping that’s so satisfying.
  • Ground Sage: Earthy herb that pairs beautifully with potatoes and cheese.
  • Garlic Powder: Adds a gentle garlicky undertone without overwhelming the dish.
  • Ground Thyme: Slightly floral, rounding out the herb mix perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tweak this Asiago and Herb Scalloped Potatoes Recipe depending on what I have on hand or the occasion—it’s so flexible! You’ll find that a little customization can take it in a whole new direction.

  • Variation: Swap Yukon Gold potatoes for Idaho if you want a more buttery texture; I find it changes the creaminess just slightly but beautifully.
  • Variation: For a dairy-free twist, try using coconut milk and vegan cheese—though I have to admit, the Asiago flavor is hard to replace!
  • Variation: Add caramelized onions or sautéed mushrooms between layers for more savory depth—my family loves that extra umami burst.
  • Variation: Use fresh herbs like chopped rosemary or parsley if you prefer fresher notes instead of dried spices.

How to Make Asiago and Herb Scalloped Potatoes Recipe

Step 1: Prep Your Potatoes with Care

First things first—peeling and slicing can make or break your scalloped potatoes. I usually use a mandolin slicer to get those perfect thin slices (about 1/8 inch thick). It might feel a bit intimidating at first, but with a little caution, you’ll get beautifully even layers that cook evenly. If you don’t have a mandolin, a sharp knife and patience work fine—just try to keep your slices consistent.

Step 2: Make the Creamy Herb Sauce

Next, heat your heavy cream, milk, salt, pepper, and nutmeg gently on the stove until it just comes to a boil. Let it rest off the heat for about 5 minutes to infuse the flavors. This warm, spiced mixture coats the potatoes, so don’t skip this step—it’s where the magic starts.

Step 3: Mix Your Cheese and Herb Topping

In a separate bowl, combine freshly grated Asiago, parmigiano-reggiano, breadcrumbs, ground sage, garlic powder, and thyme. The breadcrumbs add a wonderful crunch to the top layer, while the herbs bring an aromatic lift. Using freshly grated cheese here makes a big difference; pre-shredded often contains anti-caking agents that don’t melt as nicely.

Step 4: Layer with Love

Gently toss your potatoes in the warm cream mixture, ensuring every slice gets a coat of that rich sauce. When layering in your baking dish, I like to separate the sweet potatoes on one side and the regular on the other, just for visual appeal—it looks stunning! Sprinkle half the cheese-and-herb mixture on the first layer, then repeat with the rest of the potatoes and topping. Pour any leftover cream evenly on top before baking.

Step 5: Bake to Perfection

Bake at 400 degrees Fahrenheit for about an hour. After 60 minutes, check the tenderness by poking a potato slice with a knife—it should slide in easily. Keep an eye on the top crust; if it’s browning too quickly, cover loosely with foil to prevent burning. Once done, let it cool for a few minutes—it helps the dish set and makes it easier to serve.

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Pro Tips for Making Asiago and Herb Scalloped Potatoes Recipe

  • Mandolin Safety First: I always use a guard or a cut-resistant glove—those blades are wicked sharp but totally worth it for even slices.
  • Don’t Skip the Rest Time: Letting the cream mixture sit off the heat allows the nutmeg and pepper to infuse, adding extra flavor depth.
  • Layer Visuals Matter: Try arranging sweet and regular potatoes side by side for an inviting look that guests always comment on.
  • Watch Your Browning: Cover with foil if the topping darkens too soon to keep a beautiful golden crust, not burnt.

How to Serve Asiago and Herb Scalloped Potatoes Recipe

The dish in a white rectangular baking dish shows two main layers: the bottom creamy white sauce with a smooth texture, and on top, thin circular slices of orange and white vegetables arranged in rows. The top layer is covered with a golden-brown crispy breadcrumb and cheese crust with some slightly toasted edges, and small green herb leaves are scattered for garnish. A portion is missing from one corner revealing the creamy sauce underneath and the layers inside. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Asiago and Herb Scalloped Potatoes, cheesy scalloped potato side dish, creamy herb potatoes, baked cheddar potato casserole, gourmet potato side recipe

Garnishes

I like to finish mine with a sprinkle of fresh chopped parsley or chives for a pop of color and fresh herb flavor that brightens the dish. Some cracked black pepper on top right before serving also amps up the aroma—plus it looks gorgeous.

Side Dishes

This recipe pairs beautifully with roasted chicken, grilled steak, or even a simple green salad with tangy vinaigrette. When I made it for a holiday dinner, the rich potatoes balanced out a zesty cranberry-glazed ham perfectly.

Creative Ways to Present

For special occasions, I sometimes assemble the scalloped potatoes in individual ramekins for personalized portions. It’s fancy yet homey and impresses guests every time! Adding a small dollop of crème fraîche on top right out of the oven also adds a lovely tangy richness.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. Each time I’ve reheated it, the potatoes remain creamy and delicious, making for an easy next-day meal or side.

Freezing

I’ve frozen this recipe a couple of times with great success—just cool it completely, cover tightly, and freeze. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven until warm throughout, about 30 minutes at 350°F.

Reheating

To keep that crispy topping when reheating, I recommend using the oven or toaster oven rather than the microwave. Cover loosely with foil to warm the interior and remove the foil near the end for a crisp crust finish.

FAQs

  1. Can I use all one type of potato for this Asiago and Herb Scalloped Potatoes Recipe?

    Absolutely! I like mixing sweet potatoes with Idaho for texture and flavor contrast, but you can totally use just one kind. Yukon Golds or Russets work great too—just make sure the slices are even thickness for uniform baking.

  2. What’s the difference between Asiago and Parmesan in this recipe?

    Asiago delivers a sharper, nuttier flavor compared to Parmesan, which adds a salty, umami-rich layer. Using both gives the dish complexity that a single cheese might lack, so I suggest sticking to this combo if you can.

  3. Can I make this recipe vegan or dairy-free?

    You can try subbing the cream with plant-based milk like oat or coconut milk and using vegan cheeses and breadcrumbs. Just keep in mind the flavor and texture will differ from the original, but it can still be a tasty alternative.

  4. How thin should I slice the potatoes?

    I recommend about 1/8 inch thickness, or thinner if you can—you want them thin enough to cook through in an hour and soak up the creamy sauce, but not too thin that they fall apart.

  5. Can I prepare this recipe in advance?

    Yes! You can assemble it a few hours ahead, keep it covered at room temperature, and then bake when ready. It also reheats wonderfully if made earlier in the day.

Final Thoughts

This Asiago and Herb Scalloped Potatoes Recipe really holds a special place in my heart. It’s that buttery, cheesy, herby goodness that feels like a warm hug on a plate. Once you make it, I’m confident you’ll want to keep this recipe in your regular rotation for family dinners and holidays alike. So grab those potatoes, get your cheese ready, and dive into making one of the coziest, most satisfying side dishes ever. You won’t regret it!

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Asiago and Herb Scalloped Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 78 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Asiago Scalloped Potatoes recipe combines thinly sliced sweet and Idaho potatoes baked in a rich mixture of cream, milk, and aromatic spices, layered with a savory blend of Asiago and parmigiano-reggiano cheeses and topped with fine breadcrumbs for a delightful crispy crust. Perfect as a comforting side dish, it marries creamy textures with a cheesy, herb-infused topping that will elevate any meal.

Ingredients

Potatoes

  • 1 pound sweet potatoes, peeled and thinly sliced
  • 1 pound Idaho potatoes, peeled and thinly sliced

Dairy and Liquids

  • 1 1/4 cups heavy cream
  • 1/2 cup milk
  • 1 cup freshly grated Asiago cheese
  • 1/2 cup freshly grated parmigiano-reggiano cheese

Spices and Seasonings

  • 1/2 teaspoon salt
  • 1/2 teaspoon McCormick black pepper
  • 1/4 teaspoon McCormick ground nutmeg
  • 1/2 teaspoon McCormick ground sage
  • 1/2 teaspoon McCormick garlic powder
  • 1/4 teaspoon McCormick ground thyme

Other

  • 1 cup fine breadcrumbs

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick spray to ensure the potatoes won’t stick during baking.
  2. Slice Potatoes: Peel and thinly slice both the sweet potatoes and Idaho potatoes to about 1/8 inch thickness, using a mandolin slicer for uniformity and even cooking. Place the sliced potatoes in a large mixing bowl.
  3. Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, milk, salt, black pepper, and ground nutmeg. Bring the mixture to a boil, then remove from heat and let it steep for 5 minutes to infuse the flavors.
  4. Mix Cheese and Breadcrumbs: In a separate bowl, combine the freshly grated Asiago cheese, parmigiano-reggiano cheese, fine breadcrumbs, ground sage, garlic powder, and ground thyme. Stir well to distribute the seasoning evenly.
  5. Assemble the Dish: Pour the cream mixture over the sliced potatoes and gently toss to coat every slice thoroughly. In the prepared baking dish, layer half of the potatoes, arranging white potatoes on one side and sweet potatoes on the other if desired. Sprinkle half of the cheese and breadcrumb mixture evenly over the first layer. Repeat with the remaining potatoes and then top with the rest of the cheese and breadcrumb mixture. Pour any remaining cream mixture evenly over the assembled layers.
  6. Bake: Place the baking dish in the preheated oven and bake for 1 hour. After 1 hour, check tenderness by piercing the potatoes with a fork. If the topping browns too quickly, cover loosely with foil to prevent burning and continue baking until tender.
  7. Rest and Serve: Remove the scalloped potatoes from the oven and allow them to rest for a few minutes to let the flavors meld and the dish to settle before serving.
  8. Make Ahead and Reheat: This dish can be prepared a few hours ahead and kept covered at room temperature. Reheat in the oven right before serving for best results.

Notes

  • Using a mandolin slicer helps achieve even potato slices for uniform cooking.
  • If the top browns too quickly during baking, cover with foil to prevent burning.
  • You can prepare this dish a few hours in advance and reheat to serve without compromising taste or texture.
  • Layering sweet and white potatoes side by side offers a visually appealing presentation.
  • Ensure the cream mixture coats the potatoes well for a rich and creamy texture.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 70mg
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Hey there, I’m Pau, the foodie behind PiesByPau.com! I’m here to make cooking cool, fun, and seriously delicious for everyone. From easy weeknight meals to sweet treats, I’ve got you covered—so grab your apron and let’s get cooking!

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