Cheesy Scalloped Potatoes with Caramelized Shallots Recipe

This recipe for cheesy scalloped potatoes started as a quest for comfort that could hold its own at a special dinner. I love how the layers of thin potatoes soak up a rich, cheesy sauce, but I always felt something was missing.

Adding caramelized shallots gives this classic a surprising depth, balancing richness with a hint of sweetness. It’s the kind of dish that gets better each time I make it, revealing new flavors.

Why I return to this recipe again and again

The slow caramelization of shallots transforms this dish into more than just comfort food. It’s a balance of richness and sweetness that feels indulgent without being heavy. Every time I make it, I learn a little more about layering flavors.

Plus, it always impresses, even if I’m just serving a simple weeknight dinner, especially alongside something bright like Lemon Herb Chicken Breasts or a lighter bite such as Mini Quiche Bites.

How Each Ingredient Adds Flavor

• Potatoes: Starchy, creamy when cooked, they form the foundation. Use Russets for best texture.
• Gruyère cheese: Melts smoothly, adding a nutty, savory depth. Feel free to swap with Comté or aged cheddar.
• Shallots: Sweet, mellow, and aromatic – caramelized they become the secret umami layer.
• Heavy cream: Rich and silky, it binds everything together. Substitute with whole milk + a bit of butter if needed.
• Butter: For sautéing shallots and buttering the dish. Use unsalted for control over saltiness.
• Dijon mustard: Adds a subtle tang and helps emulsify the sauce. Skip if you prefer a milder flavor.

Tools of the trade for perfect scalloped potatoes

1. Mandoline slicer: Ensures even, thin potato slices for uniform cooking.
2. Large skillet: Caramelizes shallots evenly and develops flavor.
3. Baking dish: Holds layered potatoes and sauce, transfers easily from stove to oven.
4. Aluminum foil: Prevents over-browning during baking.

Cheesy Scalloped Potatoes with Caramelized Shallots

This dish features layers of thinly sliced potatoes baked in a rich, cheesy sauce, with caramelized shallots adding depth and sweetness. The potatoes become tender and creamy, topped with a golden, bubbly crust that invites you to dig in. It’s a comforting yet elegant side that transforms simple ingredients into a flavorful masterpiece.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Comfort Food

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 4 large Russet potatoes peeled and thinly sliced
• 2 large shallots sliced thin
• 1 cup heavy cream or whole milk + butter as substitute
• 1 1/2 cups Gruyère cheese grated
• 2 tablespoons unsalted butter for sautéing shallots
• 1 teaspoon Dijon mustard
• a pinch nutmeg optional, for flavor

Equipment

• Mandoline slicer
• Large skillet
• Baking Dish
• Aluminum foil

Method

 

1. Preheat your oven to 180°C (350°F) and butter your baking dish well to prevent sticking.
   
2. Use a mandoline slicer to cut the potatoes into thin, even slices about 2mm thick—this helps them cook uniformly and look beautiful.
   
3. In a large skillet, melt the butter over medium heat and add the sliced shallots. Cook gently, stirring occasionally, until they turn golden and fragrant, about 10 minutes.
   
4. In a mixing bowl, whisk together the heavy cream, grated Gruyère, Dijon mustard, a pinch of nutmeg, and a little salt and pepper to taste. Mix until smooth and creamy.
   
5. Layer a few slices of potato in the prepared baking dish, overlapping slightly to create a uniform layer. Spoon some caramelized shallots over the potatoes, spreading evenly.
   
6. Repeat layering potatoes and shallots until all ingredients are used, finishing with a layer of potatoes on top.
   
7. Pour the cheese and cream mixture evenly over the layered potatoes, ensuring all slices are coated and the sauce seeps through the layers.
8. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes, until the potatoes are tender and bubbling.
9. Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly.
10. Take the dish out of the oven and let it rest for 10 minutes—this helps the sauce set and makes serving easier.
11. Slice and serve the cheesy scalloped potatoes hot, with the layers of tender potatoes, caramelized shallots, and cheesy sauce creating a luscious final presentation.

Cooking checkpoints to keep you on track

• Potatoes are sliced evenly to ensure uniform cooking.
• Shallots are deeply caramelized, not burnt, for complex flavor.
• Cream mixture is smooth and silky before baking.
• Golden brown edges indicate perfect doneness.

How to Avoid Scalloped Potato Mistakes

• Slices are uneven or too thick.? Use a sharp knife or mandoline for even slices to prevent uneven cooking.
• Shallots are burnt or undercooked.? Cook shallots slowly over medium heat until golden, not burnt, for deep sweetness.
• Dish is over-torched.? Check oven temperature with an oven thermometer to avoid over-browning.
• Potatoes are dry or unevenly cooked.? Cover the dish properly to avoid drying out or uneven baking.

Easy Twists You Can Try

• Classic Scalloped Potatoes – Skip the shallots and Dijon for a traditional, ultra-creamy version that focuses purely on potatoes and cheese.
• Caramelized Onion Upgrade – Swap shallots for slow-cooked onions to create a deeper, sweeter flavor profile.
• Cheddar & Parmesan Mix – Replace Gruyère with sharp cheddar and add a sprinkle of Parmesan on top for a stronger, more robust cheesy crust.
• Herb-Infused Version – Add fresh thyme, rosemary, or chives between the layers for a subtle herbal lift.
• Garlic Cream Variation – Add minced garlic or roasted garlic to the cream mixture for a warmer, aromatic twist.
• Bacon & Shallot Combo – Stir crisp bacon pieces into the shallots for a smoky, savory variation that doubles as a hearty side dish.

These scalloped potatoes are a testament to patience and good ingredients. The caramelized shallots add a hidden layer of sweetness that elevates the dish beyond basic comfort food.

Enjoy them with a simple green salad or alongside roasted meats. Feel free to tweak the cheeses or add a dash of hot sauce for extra personality.

Anjali Arora

Hi, I’m Anjali Arora the curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.