If you type “scalloped potatoes vs. potatoes au gratin” into Google, you’re going to get a lot of opinionated people talking about the nuances of each. Scalloped potatoes are always cooked in cream while potatoes au gratin are often, but not always. Potatoes au gratin always have cheese while scalloped potatoes sometimes do.
Whether I should call this recipe scalloped or au gratin, these potatoes are four-letter-word good. Like ridiculous. Like heavenly. Like unreal. Like worth every moment and more of TLC.
The cheese and cream get in between each layer of thinly sliced potatoes. A touch of apple yields just a touch of sweetness. A touch of nutmeg adds just a touch of warm spice. The smokiness of the bacon and sharpness of shallots cut through the richness. Crispy and golden on the outside, decadent in the middle…it’s a masterpiece. You’ll feel like Leonardo da Vinci making the Mona Lisa.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 8 1/2-inch skillet (4 slices)
Prep time: 1 hour
Cook time: 1 hour and 10 minutes
Total time: 2 hours and 10 minutes (it’s worth it!!)
The Ingredients
3 large russet potatoes, peeled and cut into paper thin slices*
2 honeycrisp apples (or substitute granny smith apples), cut into quarters and then paper thin slices*
1 shallot, cut into paper thin slices
1 cup grated gruyère (less expensive substitutions include jarlsberg or emmental cheese!)
1/2-pound bacon, diced
3/4 cup heavy cream
2 tablespoons fresh Italian parsley, chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
Pinch of salt
*Depending on how you layer the potatoes and apples and the exact size of your pan, you may need a bit more or less of each ingredient than listed above! Also – you need paper thin slices of both, so using a mandolin is key!
The Steps
I use an 8 1/2-inch oven safe, nonstick skillet for this recipe, so I recommend using a skillet that size for accuracy! You can use a different size nonstick skillet but amount of ingredients and cooking times will vary.
Preheat oven to 350 degrees.
For bacon: Sauté diced bacon in a pan until just cooked. Drain and set aside.
For layering: In your oven safe, nonstick skillet, starting on the outside of the pan, layer potato slices so that they slightly overlap. Since the potato slices are ovals, I like to layer them vertically (long-side up) so the potatoes stick out the top of the pan a bit. The natural juices of the potato should allow the slices to easily stick to the pan and each other!
Place an apple slice between every third slice of potato. The ratio of potato-to-apple should be roughly 3:1.
Continue layering potatoes and apples this way until you reach the middle of the pan. It will take a while, but it’s worth it!
TIP: watch the video below for step-by-step help!
For cream mixture: In a bowl, mix together 1/2 cup cheese, heavy cream, nutmeg, salt and pepper.
Drizzle mixture throughout the skillet.
To bake: Bake at 350 degrees for 25 minutes.
At 30 minutes, sprinkle remaining 1/2 cup cheese, bacon, and thinly sliced shallots on top.
Bake for an additional 35-45 minutes.
To serve: Garnish with chopped parsley. Let stand for 10 minutes before slicing.
If you don’t finish the potatoes that-day, leave the potatoes in the skillet, cover with foil and refrigerate. Heat in the oven at 400 degrees for 10-15 minutes until hot!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
