Asiago and Nutmeg Scalloped Potatoes Recipe

If you’re craving a side dish that feels both elegant and comforting, you’re in for a treat with this Asiago and Nutmeg Scalloped Potatoes Recipe. Imagine thinly sliced sweet and Idaho potatoes bathed in a creamy, nutmeg-kissed sauce, layered with sharp Asiago and Parmigiano-Reggiano cheeses, and finished with a savory breadcrumb crust that’s baked to golden perfection. It’s one of those recipes that turns everyday potatoes into something truly special—a guaranteed crowd-pleaser at any dinner table!

Ingredients & Why They Work

This Asiago and Nutmeg Scalloped Potatoes Recipe uses ingredients that complement each other not just in flavor but in texture and aroma. The sweet potatoes offer natural sweetness and a smooth texture, balancing the hearty, earthy Idaho potatoes. The cheeses bring savory depth, while nutmeg adds that unexpected cozy spice that warms the whole dish.

• Sweet Potatoes: Adds a natural sweetness that pairs beautifully with the nutmeg and Asiago’s tang.
• Idaho Potatoes: Classic choice for scalloped potatoes because of their creamy texture when baked.
• Heavy Cream: Creates a luxuriously rich base that thickens and soaks into the potatoes perfectly.
• Milk: Lightens the cream for perfect consistency—too thick and it can be overwhelming.
• Asiago Cheese: The star here; it delivers a sharp, nutty flavor that enhances every bite.
• Parmigiano-Reggiano Cheese: Adds sharpness and a salty kick to enrich the layers.
• Nutmeg: Provides warmth and depth without overpowering the other flavors.
• Breadcrumbs: For that irresistible golden crust that adds texture and contrast.
• Herbs & Spices (Sage, Garlic Powder, Thyme, Salt, Black Pepper): They marry all the flavors, making the dish savory and comforting.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I adore about this Asiago and Nutmeg Scalloped Potatoes Recipe is how easy it is to tweak based on what you love or have on hand. Feel free to get creative with cheeses or adjust the seasoning to fit your taste buds. I always encourage you to make the recipe truly yours!

• Variation: I’ve swapped out Parmigiano-Reggiano for sharp cheddar when I wanted a bolder, tangier kick, and it still turned out fantastic.
• Dietary Modifications: For a lighter version, swapping half of the cream with whole milk works well without losing creaminess.
• Herbal Twist: Sometimes I add fresh rosemary leaves between the layers for an earthy aroma that really elevates the dish.
• Texture Switch-Up: Instead of fine breadcrumbs, try crushed panko for an even crunchier topping.

Step-by-Step: How I Make Asiago and Nutmeg Scalloped Potatoes Recipe

Step 1: Perfectly Slice Your Potatoes

Start by peeling your sweet potatoes and Idaho potatoes. I highly recommend using a mandolin slicer here—trust me, it’s a game changer for this recipe! Aim for slices about 1/8 inch thick or a little less so they cook up evenly and melt in your mouth. Just be careful when handling the mandolin; use a cut-resistant glove or the hand guard to keep your fingers safe.

Step 2: Prepare the Creamy Nutmeg Sauce

In a saucepan over medium heat, gently warm the heavy cream and milk. Add salt, black pepper, and that beautifully fragrant ground nutmeg. Bring the mixture to a boil, then promptly take it off the heat and let it rest for about 5 minutes — this allows the nutmeg to infuse the cream for rich, warm flavor without becoming overpowering.

Step 3: Mix the Cheese and Breadcrumb Topping

In a large bowl, combine freshly grated Asiago and Parmigiano-Reggiano with fine breadcrumbs and dried herbs — sage, garlic powder, and thyme. This mixture will add that gorgeous golden crust and a pop of herby savoriness on top of the creamy potatoes.

Step 4: Layer and Bake

Pour your cream mixture over the bowl of sliced potatoes and gently toss — get every slice coated! In your greased 9×13-inch baking dish, arrange half the potatoes. I like to do sweet potatoes on one side and Idaho potatoes on the other just for fun and visual appeal. Sprinkle half of the cheese and breadcrumb topping over the layers. Then add the rest of the potatoes, followed by the remaining topping. If you have any leftover liquid, pour it evenly over the top.

Bake at 400°F for 1 hour. Keep an eye on the breadcrumb topping—if it browns too quickly, tent the dish with foil to avoid burning. The potatoes should be tender when pierced with a fork. Let the dish rest for a few minutes before serving — this helps everything set perfectly.

How to Serve Asiago and Nutmeg Scalloped Potatoes Recipe

Garnishes

I love topping this dish with a sprinkle of freshly minced parsley or chives right before serving. It adds a fresh pop of color and a hint of brightness to cut through the richness. Sometimes, a few grinds of black pepper on top just before serving amps up the aroma and flavor even more.

Side Dishes

This scalloped potato dish pairs beautifully with roasted chicken, grilled steak, or even a simple green salad for a lighter meal. When I make it for holidays, I often serve alongside glazed carrots and sautéed green beans for a colorful, complementary spread.

Creative Ways to Present

For special occasions, I’ve layered the potatoes in small individual ramekins for a fancy, personalized side. It lets each guest enjoy their own perfectly crisp topping and creamy inside. Another fun twist: sprinkle toasted pine nuts on top for a hint of extra crunch and a nutty twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and trust me, you might!—store them in an airtight container in the fridge for up to 3 days. I find the flavors meld even more overnight, so it can taste even better the next day.

Freezing

I’ve frozen this dish a couple of times before a big family dinner. To do it, bake it just until the potatoes start to get tender but aren’t fully cooked, then cool completely and freeze in an airtight dish. When ready to serve, bake it covered until heated through and finish uncovered to crisp the topping.

Reheating

To reheat leftovers without losing the crisp topping, I like to warm them in the oven at 350°F for 15-20 minutes. You can cover loosely with foil to prevent over-browning, then remove the foil at the end to bring back that golden crunch.

FAQs

Final Thoughts

This Asiago and Nutmeg Scalloped Potatoes Recipe holds a special place in my kitchen because it’s simple to prep yet impressively flavorful and elegant. It’s perfect when you want a side that’s both comforting and refined—ideal for family dinners, holidays, or anytime you want to treat yourself and your loved ones. I encourage you to give it a go, tweak it to your liking, and make it your own classic. Trust me, once you try it, it’ll become a go-to recipe you’ll want to make over and over!

Print