[This recipe for scalloped potatoes is sponsored by McCormick. I’m excited to continue my partnership with them this season to share a standout holiday side.]
Ready for the best asiago scalloped potatoes?
These are unreal — rich, sharp, and comforting. I first mentioned asiago potatoes in March and have been refining the recipe all year. I make two versions: one with Idaho (white) potatoes and one with sweet potatoes. Both are so good, and lately I combine them in a single pan so everyone wins.
These scalloped potatoes aren’t soupy — they’re creamy with a bold asiago flavor and a crunchy, golden topping. They’re perfect for Thanksgiving, Friendsgiving, or any dinner where you want a comforting, elevated side.
I’m partnering with McCormick to share this recipe ahead of the holidays. I used their garlic powder and black pepper — staples in my kitchen — and their ground sage and ground thyme, which really lift the flavor and aroma of the dish.
I know households often have different potato preferences. In mine, Eddie loves sweet potatoes obsessively, while my tastes shift between white and sweet. Combining both in one dish gives everyone exactly what they want: two variations, one pan, twice the deliciousness.
Tips: slice sweet potatoes slightly thinner than white potatoes, so both soften evenly. Make sure most slices are submerged in the creamy asiago mixture for proper cooking, and test tenderness before serving while the oven is still on. These simple steps ensure tender, deeply flavored potatoes with a crunchy topping.
These potatoes feel modern and special — not your run-of-the-mill scalloped potatoes. You can even prepare them a few hours ahead, cover at room temperature, and reheat before serving, which is helpful on busy holiday days.
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 black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup freshly grated Asiago cheese
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup fine breadcrumbs
- 1/2 teaspoon ground sage
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground thyme
Instructions
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Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
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Peel and thinly slice the potatoes. A mandolin yields uniform slices; aim for about 1/8 inch thick (slightly thinner for sweet potatoes). Place the slices in a large bowl.
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In a saucepan over medium heat, warm the cream, milk, salt, pepper, and nutmeg. Bring to a simmer, then remove from heat and let sit for 5 minutes.
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In a separate bowl, combine the Asiago, Parmigiano-Reggiano, breadcrumbs, ground sage, garlic powder, and ground thyme.
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Pour the cream mixture over the potato slices and toss gently so each piece is coated. Arrange half the slices in the baking dish (white potatoes on one side, sweet on the other, if you like). Sprinkle half the cheese-and-breadcrumb mixture over the layer. Add the remaining potatoes, then top with the remaining mixture. Pour any leftover cream evenly over the top.
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Bake for about 1 hour. Test for tenderness; if the topping browns too quickly, tent with foil. Let the casserole rest a few minutes before serving.
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Make ahead: you can assemble the dish a few hours before, keep it covered at room temperature, and reheat before serving.
Notes
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Trust me — these are worth making. They’re flavorful, crowd-pleasing, and the combination of asiago, sage, and thyme makes them stand out from the usual scalloped potatoes. Enjoy!