When it comes to side dishes at holiday dinners, few command the same reverence as a big pile of creamy, cheesy, stick to your ribs delicious scalloped potatoes. Now I’m sure most of you have had scalloped potatoes before, but I know none of you have had these scalloped potatoes before. No offense to your Grandma, but three different cheeses, a generous helping of sour cream and a well planned mix of fresh herbs and spices make this scalloped potatoes recipe better than any you’ve had before. We guarantee it or your money back*!
*Just to be clear, there is no money changing hands here. This is more a figure of speech meant to express the gravity of the situation and reinforce the fact that this may be the best scalloped potatoes recipe of all time. Full disclosure, there is also a very small possibility that this is not the best scalloped potatoes recipe of all time. But either way, we’re sure you’ll love it. Enjoy everyone!
Pro Tip: Fresh herbs will make this dish shine even brighter, but nobody will complain if you use dried herbs.
- 2 tbsp avocado oil
- 1 (8 oz) block of cream cheese
- 1 (16 oz) container of sour cream
- 3 cups cheddar cheese shredded
- 2 cups mild gouda cheese shredded
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tbsp thyme leaves
- 1 tbsp rosemary, minced
- 5 cloves garlic, minced
- 5 large russet potatoes, peeled and sliced in ¼” rounds
- 2 medium yellow onions, sliced into thin wedges
- On a large stove burner, preheat your Stargazer Cast Iron skillet on low heat for 5-10 minutes before slowly turning up the heat to medium. Coat the inside of the skillet with avocado oil. Add the cream cheese, sour cream, 2 cups of the cheddar cheese, gouda cheese, heavy cream, salt, ground black pepper, paprika, thyme leaves, rosemary and garlic. Stir regularly until all the cheese is fully melted and the ingredients are thoroughly combined. Remove the skillet from the heat and pour the cheese sauce into a separate mixing bowl. Preheat your oven to 350°F.
- In the same skillet, carefully lay a layer of potato slices, slightly overlapping each other, until the entire bottom of the pan is covered. Sprinkle on about half of the onion slices in an even layer. Cover with half of the cheese sauce. Repeat these steps a second time. Top with the final cup of cheddar cheese in an even layer and cover the skillet with foil or a lid. Carefully move the skillet to the preheated oven. Bake covered at 350°F for 45 minutes.
- Remove the foil or lid and bake for an additional 40 minutes uncovered.
- Carefully remove the skillet from the oven and let stand for 15 minutes prior to serving.
Prep Time: 15 min
Cook Time: 1 hr 25 min