This Truffle Scalloped Potatoes recipe combines three cheeses into a mouthwatering sauce, layered with thin slices of potatoes, and baked to perfection for a delicious side dish that will complement just about any entree.
Looking for a last minute Thanksgiving recipe that doesn’t take a lot of ingredients or time? These Truffle Scalloped Potatoes are not only mouthwatering, but also incredibly easy to make. The oven does most of the real work and you walk away like an Iron Chef.
When I first got married, my husband would rave about scalloped potatoes and how they’re so much better than mashed potatoes. And while it’s hard to go wrong with any kind of potatoes, I couldn’t help but question how you can possible score higher than mashed potatoes.
In case you don’t know what they are, Scalloped Potatoes are thinly sliced potatoes stacked in a baking dish, smothered in a cheese sauce, and baked to perfection. Usually, you’ll find recipes that top scalloped potatoes with chives or other herbs.
After learning that, I have to say, my husband was not wrong. These Truffle Scalloped Potatoes are the upgraded version of mashed potatoes that you didn’t know you needed. (But
if you still prefer a classic mashed potato, that’s okay too. You can check out my Instant Pot Rosemary Garlic Herb Mashed Potatoes recipe.)
I love to add truffle oil to the cheese sauce for an earthy, balanced flavor that really elevates this dish. If that sounds like your cup of tea, you’ll also like my Honey Truffle Grilled Cheese recipe. However, it is completely optional. So, feel free to omit the truffle if you’re not a fan of the flavor.
Classic potato dishes like this are great for big meals like Thanksgiving or a large dinner party because they pair well with so many entrees. Taking it to the next level with your spices or truffle oil is a great way to make it stand out and impress your guests.
Tips & Tricks for this Recipe
As always, I want to be able to make my recipes as easy as possible for you. Whether you’re a beginner in the kitchen or wanting to try something new, you can always find ways to get creative, save time, and make your life easier!
Here are my tips and tricks for this Truffle Scalloped Potatoes recipe:
Use a mandoline slicer or cut the potatoes really thin to really get the flavor and texture right for this recipe.
Soak the potato slices in water for at least 15 minutes. This helps remove excess starch so your potatoes will cook evenly.
Try soaking the potatoes while making the cheese sauce to save time!
You can swap out the milk or heavy whipping cream in this recipe for any type of milk to help make these scalloped potatoes dairy-free or vegan.
You can also substitute the all-purpose flour with gluten-free flour, or even almond flour.
1tspsalt and freshly ground black pepper *1 tsp each
2tspgarlic powder
2tsponion powder
Instructions
Grease a 10×7 baking dish with oil or butter. Preheat oven to 350°F
Peel and slice potatoes. Take the potatoes and place evenly into bottom of pan, layering as you go.
In a small sauce pan, heat up the butter and truffle oil, add the flour and whisk until you have no lumps. Next add the milk, salt + pepper, garlic + onion powder and parmesan cheese. Whisk everything and bring to low simmer, you will end up with a nice thick sauce.
Drizzle the sauce over the sliced potatoes, making sure everything is well covered. Sprinkle on the both the cheddar cheeses and cover the pan with foil and bake for 30-40 min until potatoes are fork tender. Enjoy!
Notes
You can swap out the milk or heavy whipping cream or any type of milk
Sub the all purpose flour with GF flour or even almond flour.
Garnish with chives or scallions for additional flavor.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
