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Golden Cheesy Scalloped Potatoes

These golden cheesy scalloped potatoes are a comforting side dish featuring thinly sliced Yukon gold potatoes layered with a creamy blend of heavy cream and tangy goat cheese. Caramelized onions, garlic, and fresh chives add depth and brightness to the rich sauce, making it a perfect accompaniment to roasted meats or a standout vegetarian plate.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon gold potatoes thinly sliced (about 1/8-inch thick)
  • 4 cups heavy cream
  • 2 cups smooth goat cheese
  • 2 large onions thinly sliced
  • 2 cloves garlic minced
  • 1/2 cup chives finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter cubed
  • Salt and pepper to taste

Equipment

  • Mandoline or sharp knife
  • Large bowl
  • Large skillet
  • Ovenproof dish

Method
 

  1. Preheat your oven to 350°F. Prepare all ingredients before starting the assembly.
  2. In a large bowl, combine 4 cups of heavy cream with 2 cups of smooth goat cheese. Whisk until the mixture is relatively smooth, then season generously with salt and pepper. Stir in 1/2 cup of finely chopped chives.
  3. Using a mandoline or a very sharp knife, slice 2 pounds of Yukon gold potatoes into 1/8-inch slices. Rinse the slices in cold water to remove excess starch and pat them dry thoroughly.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and 2 minced garlic cloves. Cook slowly for about 10 minutes until the onions are caramelized and sweet, seasoning with salt and pepper as needed.
  5. Butter an ovenproof dish. Begin layering by arranging the potato slices in slightly overlapping rows. Sprinkle some of the caramelized onions over the potatoes and pour a portion of the cream and goat cheese mixture on top. Repeat the layering process until all the potato slices and onions are used, finishing with a final layer of the cream mixture.
  6. Dot the top with 2 tablespoons of cubed butter. Place the dish in the preheated oven and bake for about 60 minutes, or until the top is bubbling and has developed a golden crust. Check doneness by ensuring a knife slides easily through the tender potatoes.
  7. Remove the dish from the oven and let it rest for 10-15 minutes before serving.

Notes

For a variation on the classic recipe, try substituting Gruyère or sharp cheddar for the goat cheese if you prefer a milder flavor. Adding herbs such as thyme or rosemary can provide a different aroma, while crispy bacon bits or sautéed mushrooms can add texture and depth. It is essential to slice the potatoes very thinly for uniform cooking, so using a mandoline is highly recommended. This dish can be made ahead and reheated in the oven, though it is best enjoyed fresh when the crust is perfectly golden and bubbling.