Thursday, August 11, 2011

Spicy Scalloped Potatoes

To be American is to love potatoes.  I am part American and I love potatoes.  I cook potatoes quite often and I never get tired of eating them.   I love my potatoes mashed, baked, boiled, and even broiled, but my favorite method would be scalloped and then baked.  This scalloped potato dish is one that will bring the warm and fuzzies to your tummy.

Beautifully scalloped potatoes that have been dredged in a spicy cream mixture and layered with parmesan cheese, then baked until the top is golden and bubbly is comfort food in it's truest form.

Scalloped potatoes was not a dish that I grew up eating, but one that I discovered as I started looking for different ways to prepare potatoes.  Although this dish will take a few extra steps to make, it is definitely worth the time and effort.  Enjoy!

Begin by peeling potatoes 

To ensure slices are uniformed, using a mandolin will be ideal.  Slice potatoes to 1/8 inch thickness

Place potatoes in a deep bowl with cold water to prevent browning. 

Begin to prepare the cream mixture.  Using good quality cream and parmesan is key to this dish.

Chop your fresh herbs.  If you have dry herbs you can certainly use them, however fresh herbs really add to the flavor profile of any potato dish! (Do not use the entire sprig of rosemary, only 4-5 leaves as rosemary is a very strong herb so a little bit goes a long way!)

Chop all herbs together

Finely chop garlic 

Add spices and herbs to the cream and simmer on the stove until the cream is warm, about 5 minutes.

Begin layering potatoes

Remove cream from stove top and add a little bit of mixture to first layer

Now sprinkle some parmesan cheese

Continue to layer until all potatoes have been used up

Dash some paprika or cayenne pepper on the top layer for color

Add the rest of parmesan cheese

Bake for 55 minutes at 375 degrees.  Broil for 2 minutes for the top to get nice and golden

Scalloped Potatoes
8 servings 


  • 2 lbs russet potatoes (about 5 potatoes)
  • 1 1/2 cups heavy cream
  • 1/2 - 3/4 cup parmesan cheese
  • 3 cloves garlic
  • 2 sprigs thyme
  • 2 sprigs dill
  • 2 sprigs parsley 
  • 4-5 leaves of rosemary (not the entire sprig)
  • 1/2 teaspoon cayenne pepper (you can add more if you like it really spicy)
  • 1/2 teaspoon black pepper
  • 1/2 tsp garlic powder 
  • dash of salt 


  1. Peel and slice potatoes.  You can slice these by hand or use a mandolin which is the easiest way to get uniformed slices. Slice the potatoes to 1/8 inch thickness.  Place potatoes in a bowl with cold water to prevent from browning. 
  2. Prepare the cream mixture by heating milk on low heat and adding chopped herbs, salt, garlic powder, chopped garlic, cayenne pepper, and black pepper.  Let it simmer until for 5 minutes on low heat. 
  3. Butter a casserole dish and begin to layer potatoes.  Pour a little milk over the first layer and then sprinkle some parmesan cheese.  Continue to layer until your milk mixture and potatoes have been used up. 
  4. Sprinkle a little paprika or cayenne pepper on the top layer then add rest of parmesan cheese. 
  5. Bake at 375 degrees for 55 minutes.  Insert a toothpick into the center of the dish to make sure potatoes have cooked all the way through.  If the top is not brown enough, turn broiler on for 2 minutes to get a golden brown crust.  Keep and eye on it since the broiler works quickly and can burn your potato dish easily!

I took this picture the next day after refrigerating the left overs.  It's easier to see the layers when the dish is cold.  Enjoy!



  1. YUMMM!!! May God bless you for real! For the religious holidays last week, I made three trays of the recipe for scalloped potatoes! I modified it a bit to add more spice and chili peppers. And I used spicy oregano! it was AMAZING and everyone loved them! I directed them to your website for the recipe! thank you ♥ AND I am loving the recipes for the dill potatoes! THANK YOU!! :)

  2. I made these yesterday and they were a hit. They looked really fancy and everyone was in awe but the steps were fairly easy. Thank you Alica!

  3. I am going to borrow on your recipe and attempt my own spicey scalloped potatoes tonight to go with BBQ pork ribs. I love your website and layout; the pictures tell the tale perfectly. I salute the inner-gourmet. Keep up the good work.

  4. I was trying to plan my Christmas menu and I wanted a great recipe for scalloped potatoes. And i knew that you would have it. Can't wait to try it!


  5. Making these today and I have the same mandolin!!!