With fall in full swing here in 2025, I have been cooking at home most evenings, and this scalloped potato dish is on frequent rotation. I call these stacked scallop potatoes because, during layering in the pan, I flip them upright so the cheese and cream can settle between the layers, which adds an extra crisp to the dish; otherwise, typically only the top layer gets crispy. Either way, this is a tasty fall dish and goes well with grilled or roasted meats, and keeps well as leftovers. I usually send my Mom home with a container or two for leftovers.
Ingredients
8 – 12 Yukon Gold Potatoes
1 pound cheese – gruyere, sharp cheddar, or other as preferred.
1 sliced onion
1 pint heavy cream
1 – 2 sticks of butter – I prefer Kerry Gold unsalted
Sweet paprika
Malden sea salt
Coursely ground pepper
Preparation
This dish requires a good mandoline for slicing the potatoes and onions, and it makes quick work of the task. I use a Jumbo Japanese-made Benriner, which is cheap and works great!
Ingredients and Prep
Use the mandoline to thinly slice the potatoes to about 1/8th of an inch. The thinner the slice, the crispier the potatoes.
My good buddy Jim Morgan on the mandoline. I prefer to lightly season the slices before layering them in the dish for maximum coverage.
Layer the potatoes in the dish with a slight overlap.
After an initial layer, I add very thinly sliced onions and begin layering with the grated cheese.
As you near completion of adding in the layers, I tilt the layers up by hand so they are as vertical as possible. As they tilt upwards, continue to add more potatoes and onions to the vertical layers.
Jim is working the layers.
This is a pretty good representation of how it should look. In reality, this is simply a preference, and these will turn out great regardless of the vertical stacking.
Continue until the pan is full and top with more grated cheese and finish with paprika.
It should look something like this…
Pour the pint of heavy cream over the potatoes, letting it seep into the potato cracks.
Now cover with foil and convection-bake for 40-45 minutes, until all layers of the potatoes are fork-soft. I often will remove the foil and let it bake for another 15 minutes. Underbaking will result in tough potatoes, and the cheese and cream will not fully set into the potatoes. If they are underdone, fire them up again for 15 minutes.
Here are some examples of how they should look when done. I prefer a nice, crisp top layer.
Plating and serving.
These make great leftovers for Mom and can be served with nearly anything.
