This post may contain affiliate links. See disclosure for details.
Scalloped Potatoes & Au Gratin: The Best of Both Cheesy Worlds
I used to think scalloped potatoes and potatoes au gratin were the same thing—just fancy names for a cheesy potato bake. But it turns out, there’s a subtle difference! Here’s the breakdown:
- Scalloped Potatoes: Thinly sliced potatoes baked in a creamy sauce, usually made with milk or cream, and topped with cheese (sometimes).
- Potatoes au Gratin: Similar to scalloped potatoes, but with the addition of breadcrumbs on top for extra crunch and typically made with a cheese sauce.
My recipe? It’s a delicious blend of both! Think of it as a gluten-free hybrid:
- Cheese? Absolutely.
- Breadcrumbs? Nope (because my husband, Peter, is gluten-intolerant).
- Roux-thickened cheese sauce? Yes, please!
This dish combines the rich, creamy sauce of au gratin with the simplicity of scalloped potatoes—and the result is pure, cheesy decadence.
Why This Recipe is a Winner
What I love about this version is the way the potatoes turn out fluffy on the inside with a crispy, golden cheese crust on top. I use a mix of Parmesan and cheddar for maximum flavor, and the roux (equal parts butter and flour) gives the cheese sauce that perfect, velvety texture.
Plus, there’s a little twist: layers of caramelized shallots nestled between the potatoes. They add a hint of sweetness that complements the savory cheese sauce beautifully. Each bite is rich, gooey, and packed with flavor.
How to Serve and Garnish
To add a pop of color and a touch of herbaceousness, I like to sprinkle fresh thyme on top. It makes the dish look extra inviting and adds just the right amount of freshness.
I bake these in a 10” x 7” casserole dish, but if you’re feeling fancy or want individual portions, you can use ramekins for a more elegant presentation.
A Decadent Twist on a Classic Dish
Whether you call it scalloped potatoes, au gratin, or a blend of both, this dish is a celebration of potato perfection. It’s the ultimate side for holiday feasts, dinner parties, or whenever you’re craving something a little indulgent.
And let’s be honest: potatoes + cheese = happiness.
Scalloped Potatoes with Crispy Cheese Crust
Ingredients
- 8 cups russet potatoes, around 3 lbs, thinly sliced, ⅛ inch slices
- 4 cups shallots, thinly sliced
- ¼ cup avocado oil, or any neutral cooking oil
- ¼ cup unsalted butter, plus more for greasing pan
- ¼ all purpose flour
- 2 ½ cups whole milk
- 1 cup parmesan cheese, grated
- 1 cup cheddar cheese, plus ¾ cup for topping, grated
- 1 tsp kosher salt
- ½ tsp black pepper
- thyme for garnish, optional
Instructions
- Preheat oven at 400 degrees.
- In a large skillet, on medium low heat, add cooking oil and fry shallots so they are nice and caramelized, around 15-30 minutes. Remove shallots from skillet.
- In the same skillet, on medium heat, make your roux by adding butter and let it melt, then add flour and whisk for 30 seconds.
- Then add milk, cheese, salt and pepper and whisk for a minute until the sauce thickens.
- In a buttered casserole dish, add caramelized shallots to the bottom of the dish.
- You can either create flat layers of potatoes in your casserole dish (around 4 layers) or you can do rows where they are stacked upright, leaning on top of each other. The latter is my preferred method.
- Pour cheese sauce over potatoes. If doing the flay layers, you will apply cheese sauce on top of each layer. If doing stacked upright then you will just pour the cheese sauce all over the potatoes and with a rubber spatula, spread cheese sauce evenly.
- Bake for 45 minutes at 400 degrees.
- Remove from oven and let it rest for at least 15 minutes before cutting into it.
- Garnish with thyme (optional).
Nutrition
Equipment
- medium casserole dish, around 10"x7"
Did you make this recipe? Give it a star rating below!