Give your holiday scalloped potatoes a creamy, tangy twist with Scalloped Potatoes with Goat Cheese. Thinly-sliced Yukon golds are layered with goat cheese and earthily flavored with garlic and rosemary, they’re easy to prepare and made without any heavy cream.
They have all the flavor and presentation of traditional Scalloped Potatoes, but with a slight deviation with the delightfully unexpected goat cheese addition.
Serve as a standalone side with any special dinner, or alongside your entire holiday spread.
5 Star Review
“My new favorite side dish recipe! I’ll be dreaming about this until I make it again!”
— Jennifer —
How to Make Scalloped Potatoes with Goat Cheese
This recipe is easy because you don’t have to make a separate béchamel sauce, and the results are irresistibly velvety.
Plus did we mention GOAT CHEESE?!
Layers of heaven, here we come!
Slice the potatoes ultra-thin. Part of what makes these quick scalloped potatoes is how thinly the potatoes are sliced.
- Goat Cheese. While you may have tried scalloped potatoes without cheese, the goat cheese adds the creamy decadence and mouthfeel that these potatoes demand, along with a subtle tang that makes the recipe taste far more interesting. (If you love goat cheese, serve these Fig Goat Cheese Appetizer Bites as an appetizer.)
- Parmesan Cheese. Salty, cheesy, and wonderful when paired with the goat cheese…and just about everything else.
- Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
- Garlic and Rosemary. Two other big flavor boosters. They give the potatoes the much-needed freshness that other from-scratch scalloped potatoes recipes often lack.
- Slice your potatoes.
- Place the potatoes in a large bowl and add olive oil and spices. Toss to coat.
- Spread a portion of the potato slices in the bottom of the casserole dish.
- Scatter with goat cheese. Repeat the steps, making layers.
- Pour milk over the top of the dish, then finish it off with Parmesan cheese.
- Baked scalloped potatoes covered at 400 degrees F for 30 minutes, then uncover and bake 15 minutes more, until bubbly and golden. Top with rosemary, and serve hot. ENJOY!
- To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
- To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.
What to Serve with Scalloped Potatoes with Goat Cheese
The Best Mandoline
This mandoline easily slices fruits and vegetables with four different adjustable thicknesses. It’s dishwasher safe too!
Your company will be oo-ing and ahh-ing with every bite of these cheesy, creamy gourmet twist on scalloped potatoes.
Frequently Asked Questions
While goat cheese is my recommendation, if you or someone in your family are opposed and not to be persuaded otherwise, dice cream cheese and dot it between the layers of potato slices instead.
The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
Yes! This is a great side dish to make for a crowd. The scalloped potatoes would bake in a 3-quart casserole dish; adjust baking time as needed.
Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
Spread 1/3 of the potato slices in the bottom of the prepared dish.
Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, the remaining goat cheese, and finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese.
Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve ho
- *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
- TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
- TO MAKE FOR A CROWD: This recipe can be doubled and baked in a 3-quart casserole dish. You may need to adjust the baking time.
- TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
- TO FREEZE: Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving: 1of 6Calories: 244kcalCarbohydrates: 22gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mgPotassium: 520mgFiber: 3gSugar: 2gVitamin A: 322IUVitamin C: 23mgCalcium: 113mgIron: 1mg
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