If you’re on the hunt for a side dish that delivers creaminess, cheesy goodness, and just the right amount of cozy comfort, you’ve got to try my Asiago and Parmesan Scalloped Potatoes Recipe. Trust me, this isn’t your basic scalloped potato — it’s got that perfect combo of Asiago’s punchy flavor and the classic nutty touch of Parmesan, all baked together in a luscious, velvety sauce. If you love cheesy potatoes but want a step-up in flavor, stick with me — I’ll share everything so you can nail this fan-freaking-tastic dish in your kitchen.
Why You’ll Love This Recipe
- Cheesy Duo Magic: Asiago and Parmesan melt into a rich, flavorful sauce you won’t find in basic scalloped potatoes.
- Perfect Texture Balance: Thinly sliced sweet and Idaho potatoes bake tender with a golden, crispy breadcrumb topping.
- Simple Yet Elegant: Great for weeknight dinners or impressing guests without complicated steps or fancy equipment.
- Make-Ahead Friendly: You can prep this a few hours in advance and still get that fresh-from-the-oven taste.
Ingredients & Why They Work
This recipe shines because each ingredient plays a role in creating creamy, cheesy layers with just the right seasoning. The combo of sweet potatoes and Idaho potatoes adds a subtle sweetness balanced by earthiness. Using both Asiago and Parmigiano-Reggiano cheeses means you get melting power with a rich depth of flavor. I always recommend fresh-grated cheeses here — it makes all the difference!
- Sweet potatoes: Their natural sweetness adds a lovely contrast and creamy texture when baked thin.
- Idaho potatoes: They hold their shape well but still become tender, balancing out the softer sweet potatoes.
- Heavy cream: Creates a rich sauce that coats each slice perfectly without being too runny.
- Milk: Thins out the cream slightly, keeping the sauce smooth and manageable.
- Asiago cheese: Adds a sharp, nutty flavor and beautiful melt to this scalloped potato dish.
- Parmigiano-Reggiano cheese: Offers salty, savory notes that elevate the whole dish with a delicious umami kick.
- Breadcrumbs: For that irresistible crispy topping contrast against tender potatoes below.
- Seasonings (salt, black pepper, nutmeg, sage, garlic powder, thyme): These herbs and spices enrich the flavors with warmth and subtle complexity.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One thing I love about this Asiago and Parmesan Scalloped Potatoes Recipe is how easy it is to tweak to your taste or pantry. I like adding a sprinkle of fresh rosemary or swapping sweet potatoes for yukon golds depending on the season. Don’t be shy about adjusting cheese or spice levels — this dish tends to handle bold flavors beautifully.
- Variation: When I’m feeling adventurous, I add a pinch of smoked paprika to the breadcrumb mix for a subtle depth that surprises guests.
- Dairy-Free Swap: I once tried it with cashew cream and nutritional yeast – it was tasty, but honestly nothing beats the real Asiago and Parmesan duo.
- Seasonal Twist: Roasted garlic mashed into the cream sauce takes it next level in the winter months.
- Make it Vegan: Use vegan cheese alternatives and plant-based milk to recreate that creamy texture.
Step-by-Step: How I Make Asiago and Parmesan Scalloped Potatoes Recipe
Step 1: Prep Your Potatoes Like a Pro
Start by peeling and slicing both the sweet potatoes and Idaho potatoes very thin—about 1/8 inch thick. I love using a mandolin here; it saves so much time and ensures even cooking. Just be careful and go slow, especially if you’re new to it. I like laying out half the potatoes on one side of the dish and the other half on the other side—it makes a pretty visual and you’ll taste the difference in texture.
Step 2: Make That Creamy, Flavor-Packed Sauce
In a saucepan, combine the heavy cream, milk, salt, pepper, and a pinch of nutmeg. Heat gently until it comes just to a boil—don’t let it scorch or it’ll change the flavor. Then, take it off the heat and let it rest for five minutes; this helps the flavors meld together beautifully while you work on the layers.
Step 3: Cheese, Seasoning, and Breadcrumb Mix
In a separate bowl, toss together the freshly grated Asiago and Parmesan with the breadcrumbs and seasoning blend — the sage, garlic powder, and thyme. This combo is key because it creates that golden, crispy crust that brings everything together.
Step 4: Build Your Layers
Pour the warm cream mixture over the potatoes, tossing gently to coat each slice—this can be a little tricky, but patience is rewarded. Then arrange half the potatoes in your prepared baking dish, sprinkle half the breadcrumb-cheese topping over them, layer the rest of the potatoes on top, and finish with the remaining crumb mixture. If you have any cream left, pour it evenly over everything—this ensures the potatoes cook through evenly and stay creamy.
Step 5: Bake to Golden Perfection
Bake at 400°F for about an hour. Around that 50-minute mark, start checking to make sure the potatoes are tender by poking with a fork. If your breadcrumbs brown too fast, tent the dish loosely with foil to avoid burning. Once done, let it rest for a few minutes before serving—this helps the sauce thicken just right and makes serving a breeze.
Pro Tips for Making Asiago and Parmesan Scalloped Potatoes Recipe
- Mandolin Safety & Consistency: Taking time to slice evenly means your potatoes cook through at the same rate, avoiding mushy spots or undercooked bites.
- Toast Breadcrumbs Separately: I sometimes lightly toast breadcrumbs before mixing with cheese for an extra crunchy and flavorful topping.
- Let It Rest Before Serving: Patience pays off; letting the dish sit a bit helps everything set so you get clean slices and rich flavor.
- Prevent Overbrowning: If edges brown too fast, tent loosely with foil to keep your scalloped potatoes pretty brown, not burnt.
How to Serve Asiago and Parmesan Scalloped Potatoes Recipe
Garnishes
I usually top my scalloped potatoes with a sprinkle of chopped fresh parsley or chives—adds a fresh, colorful contrast that wakes up the rich flavors. Sometimes I even add a few crispy shallots on top for a bit of crunch and punch, especially when serving for guests.
Side Dishes
This dish pairs beautifully with roasted chicken or pork tenderloin. I love balancing the richness with a crisp green salad or steamed green beans tossed in lemon and olive oil. It also works great alongside a simple grilled steak for a hearty, satisfying meal.
Creative Ways to Present
For holiday dinners, I like to serve these scalloped potatoes in individual ramekins for a charming presentation. You can also layer the sweet and Idaho potatoes in alternating patterns to create a striped effect that looks elegant but feels homey. A light dusting of smoked paprika on top before baking adds a festive touch.
Make Ahead and Storage
Storing Leftovers
I store leftover scalloped potatoes in an airtight container in the fridge up to 3 days. When I reheat, I cover the dish to keep moisture in, so the potatoes stay creamy and don’t dry out.
Freezing
You can freeze this recipe, but I recommend doing so before baking. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge and then bake as usual.
Reheating
Reheat leftovers covered with foil in a 350°F oven for 20–25 minutes, or microwave individual portions covered to retain moisture. I avoid reheating uncovered to keep the topping from drying out.
FAQs
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Can I use other types of potatoes in this Asiago and Parmesan Scalloped Potatoes Recipe?
Absolutely! While the mix of sweet potatoes and Idaho potatoes offers a nice balance of flavors and textures, you can substitute with Yukon golds or red potatoes. Just make sure to slice evenly and keep an eye on baking time, as different potatoes may cook faster or slower.
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Is it okay to prepare this recipe ahead of time?
Yes! You can assemble the scalloped potatoes a few hours before baking and keep them covered at room temperature. Baking right before serving gives the best texture, but it’s a great way to save time on busy days or when hosting.
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How do I prevent the topping from burning?
If you notice the breadcrumb and cheese topping browning too quickly, loosely cover the dish with aluminum foil during the last part of baking. This protects the topping from burning while allowing the potatoes to continue cooking through.
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Can I make this recipe dairy-free or vegan?
While the classic flavor relies on Asiago, Parmesan, cream, and milk, you can make a delicious dairy-free version by substituting with plant-based milks, creamy cashew or coconut alternatives, and dairy-free cheese substitutes. The texture might vary slightly, but it’s a satisfying option.
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Should I peel the potatoes before slicing?
I recommend peeling both sweet and Idaho potatoes for the creamiest, smoothest texture. Leaving the skins on adds a rustic feel but can interrupt the velvety layers some people prefer in scalloped potatoes.
Final Thoughts
Honestly, this Asiago and Parmesan Scalloped Potatoes Recipe holds a special place in my heart because it’s simple to make yet feels so indulgent every time. Whether you’re cooking for your family on a regular weeknight or bringing it as a show-stopping side for a holiday meal, it always gets rave reviews. I hope you give it a try—you’ll enjoy the way the creamy, cheesy layers melt in your mouth and the crispy crust that keeps you coming back for more. Just like sharing a good secret with a friend, this recipe is one you’ll want to make again and again.
PrintAsiago and Parmesan Scalloped Potatoes Recipe
This Asiago Scalloped Potatoes recipe layers thinly sliced sweet and Idaho potatoes with a rich mixture of heavy cream, milk, and warm spices, all topped with a flavorful blend of Asiago and parmigiano-reggiano cheeses combined with fine breadcrumbs. Baked until golden brown and tender, this dish offers a creamy, cheesy side perfect for dinner parties or holiday meals.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 1 pound sweet potatoes peeled and thinly sliced
- 1 pound Idaho potatoes peeled and thinly sliced
Dairy and Cream Mixture
- 1 1/4 cups heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick black pepper
- 1/4 teaspoon McCormick ground nutmeg
Cheese and Breadcrumb Topping
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1 cup fine breadcrumbs
- 1/2 teaspoon McCormick ground sage
- 1/2 teaspoon McCormick garlic powder
- 1/4 teaspoon McCormick ground thyme
Instructions
- Preheat and prepare dish: Preheat the oven to 400 degrees F and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Slice potatoes: Peel both sweet and Idaho potatoes then slice them very thinly, about 1/8 inch thick or a little less, ideally using a mandolin for uniform thickness. Place all sliced potatoes in a large bowl.
- Make cream mixture: In a saucepan over medium heat, combine heavy cream, milk, salt, black pepper, and ground nutmeg. Bring the mixture to a boil, then remove from heat and let it sit for 5 minutes to meld flavors.
- Prepare cheese breadcrumb mix: In a separate bowl, combine freshly grated Asiago cheese, grated parmigiano-reggiano, fine breadcrumbs, ground sage, garlic powder, and ground thyme. Stir until evenly mixed.
- Layer potatoes and toppings: Pour the warm cream mixture over the sliced potatoes and gently toss until every slice is coated evenly. In the prepared baking dish, arrange half of the potatoes, optionally placing sweet and white potatoes on separate sides. Sprinkle half of the cheese breadcrumb mixture over this layer. Add the remaining potatoes on top and then the rest of the cheese breadcrumb topping. Pour any remaining milk and cream mixture evenly over the assembled layers.
- Bake: Bake the dish in the preheated oven for 1 hour. Check tenderness by piercing the potatoes with a knife. If the breadcrumb topping browns too quickly, cover the dish loosely with foil to prevent burning. Let the dish rest a few minutes after baking to allow it to settle before serving.
- Make ahead and reheat: This dish can be made a few hours ahead of time and kept covered at room temperature. Reheat right before serving for best results.
Notes
- Using a mandolin slicer ensures uniform potato slices that cook evenly.
- If breadcrumbs brown too fast, cover with foil partway through baking to avoid burning.
- You can substitute the McCormick spices with equivalent generic versions if unavailable.
- Make ahead and reheat gently to retain creaminess and texture.
- To make this dish gluten free, use gluten free breadcrumbs instead of regular fine breadcrumbs.
