[This post with scalloped potatoes is sponsored by McCormick! I’m excited to continue my partnership with them this season to bring you standout holiday dishes.]
Are you ready for the best Asiago scalloped potatoes?
These are unreal — creamy, sharp, and deeply flavorful. I first mentioned Asiago potatoes months ago and since then I’ve made them constantly in two versions: one with Idaho (white) potatoes and one with sweet potatoes. We’ve been obsessed.
These scalloped potatoes are not soggy — the sauce is rich and sharp from Asiago and the topping becomes delightfully crunchy. I’m absolutely in love with how they turn out.
Today I’m partnering with McCormick again to share this recipe in time for Thanksgiving or Friendsgiving. I love putting a twist on a classic side, and this is always a huge hit. Because our household is divided on potatoes, I decided to make both kinds in one pan.
Eddie is a huge sweet potato fan—he loves them all the time—while my preference sometimes leans toward white potatoes. Growing up I loved white potatoes in every form: mashed, baked, scalloped. So combining both was the perfect compromise: two potato styles in one beautiful, cheesy casserole.
The flavor is elevated with McCormick staples I use daily—garlic powder and black pepper—plus ground sage and ground thyme for aromatic depth. Those herbs pair beautifully with Asiago and make the whole dish fragrant and complex.
Tips for success: slice the sweet potatoes slightly thinner than the white potatoes so they cook at the same rate. Make sure most slices are submerged in the cream-Asiago mixture so they soften evenly. Test tenderness before serving while the oven is still hot — that ensures perfectly cooked potatoes.
These feel modern and exciting — not your everyday scalloped potatoes. They’re full of flavor and can be made a few hours ahead and reheated right before serving, which makes them great for holidays.
Asiago Scalloped Potatoes
Asiago Scalloped Potatoes
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Ingredients
- 1 pound sweet potatoes peeled and thinly sliced
- 1 pound Idaho potatoes peeled and thinly sliced
- 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
- 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
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Preheat the oven to 400°F and spray a 9×13-inch baking dish with nonstick spray.
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Peel and slice the potatoes. A mandolin is helpful to get even slices about 1/8 inch thick. Place the slices in a large bowl.
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In a saucepan over medium heat, warm the heavy cream, milk, salt, pepper and nutmeg. Bring to a boil, then remove from heat and let sit for 5 minutes.
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In another bowl, combine the Asiago, Parmigiano-Reggiano, breadcrumbs, ground sage, garlic powder and ground thyme.
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Pour the warm cream mixture over the potatoes and toss gently to coat. Arrange half the potatoes in the baking dish (white on one side, sweet on the other, if you like). Sprinkle half the cheese-breadcrumb mixture over them, layer the remaining potatoes, then top with the rest of the cheese-breadcrumbs. Pour any remaining cream evenly over the top.
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Bake for about 1 hour. Test the potatoes for tenderness; if the top browns too quickly, cover loosely with foil. Let the dish rest a few minutes before serving.
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These can be made a few hours ahead and kept covered at room temperature. Reheat before serving.
Notes
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Trust me — you’ll want this dish on your holiday table.