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In the Kitchen

Holiday Scalloped Potato

Published online: Nov 02, 2023 Dining Jessica Hallam
Viewed 1110 time(s)

Thanksgiving is just around the corner. I’ve been looking forward to planning out our holiday meal all season long. Every year I like to switch up the side dishes and try new things. My family, on the other hand, is all about the classics. This Holiday Scalloped Potato recipe is a good combination of what we both want. The veggies are creamy on the inside and crispy on top, packed with fresh herbs, garlic and cheese. They are heavenly. I used a mixture of sweet potatoes, red potatoes, beets, and parsnips but you can just use potatoes if you prefer.


2 beets

1 long skinny sweet potato or yam

2 large parsnips

2 red potatoes 

1 tbsp. fresh thyme, chopped

1tbsp. fresh parsley, chopped

2 cloves garlic, minced

1 tbsp. melted butter

4 oz Gruyere cheese, shredded

4 oz shredded parmesan

1 c. heavy cream

Salt and pepper to taste


  1. Preheat oven to 400 degrees and grease a medium-sized casserole dish with the melted butter. 

  2. Wash and peel the sweet potatoes, parsnips and beets. Wash red potatoes.

  3. Using a mandolin, thinly slice the veggies. If you don’t have a mandolin, use a sharp knife and cut the veggies into thin even slices, keeping the vegetables separated by type.

  4. In a large bowl, combine all of the sweet potato slices. In a 4 c. liquid measuring cup, combine heavy cream, minced garlic, herbs, and large pinch of salt and pepper. Pour 2 tbsp. of cream over the potatoes and large pinch of each cheese. Stir to coat. Then place the potatoes standing on a bias into the casserole dish. Repeat with each kind of vegetable. 

  5. Pour remaining cream mixture over the whole casserole. Cover with tinfoil and bake for 30 minutes. Remove foil and top with the remaining cheese. Bake another 18-20 minutes. Remove from oven. Finish with a sprinkle of fresh thyme.


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