Two Potato Scallop is the perfect sweet and salty side dish.
Noooo!!!! It’s November 11th and we just got our first snow fall. Booo! (thumbs down!) The only thing that gives me comfort about fall being over and winter setting in for the the next 5 months is this Two Potato Scallop recipe. Ultimate comfort food my friends! … and of course cranking up the heat, drinking hot cocoa, and wearing two layers of socks helps too.
These are THE BEST scallop potatoes ever! Adding the yams (Yes, they are yams. The whole world seems to call them sweet potatoes… but they are yams.) really brings this dish to a whole new level! It’s sweet AND salty!!!! I am crazy about the hint of sweetness from the yams in combo with the regular potatoes. Plus, you’ve got way more vitamins in there now. Hello vitamin A! Oh and the crispy buttery panko topping– my husband said that made the dish. 
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Plus, check out the cool stripes! Okay, I’m an awful speller so I did just google “stripes” to make sure there should be an “e” there. Let me tell you, I’ve had way too many embarrassing spelling stories. Like in middle school when we had to fill out a sheet about a classmate and I wrote “rape” instead of “rap” when filling in the blank “(classmate’s name) likes to _____”. Yeah, that was a bad mistake. Oh and then in high school my friend was doodling in class and drew a picture that was making fun of me so I took it and where she drew herself I had an arrow pointing to her from the word “looser” instead of “loser”. Looks like I was the loser.
Well, back to these thin cut potatoes and yams. These will definitely be gobbled up at Thanksgiving. It’s a great alternative to the traditional yam/sweet potato casserole that’s filled and topped with loads of sugar and tastes like dessert (love that stuff). This is filled with cream instead! 🙂 haha! Oh how I love cream and butter. It makes the world go round.
And don’t just make these for Thanksgiving! Serve them throughout the year with ham, steak, chicken (rotisserie is awesome!), or even fish! I have already put these on my menu for Easter. They are going to be perfect with the ham. Seriously guys, this is like my new favorite food. I could did eat a whole plate of these for lunch.
Two Potato Scallop
Ingredients
- 3/4 teaspoon group nutmeg
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 1 pound 3 large potatoes, peeled and thinly sliced
- 1 pound 3 large yams, peeled and thinly sliced
- 1 1/2 cup heavy whipping cream
- 1/2 cup milk
- 3/4 cup panko crumbs
- 1/2 cup parmesan cheese shredded
- 3 tablespoons butter melted
Instructions
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Preheat oven to 350 degrees F and grease a 9x13 pan or 2 1/2 quart baking dish.
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In a small dish, mix nutmeg, salt, and pepper.
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Alternate layering each kind of potato, sprinkling the spice mixture onto each layer.
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Pour cream and milk on the potatoes. Smash the potatoes down if not covered in the cream.
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Cover the pan tightly with foil and bake for 1 hour and 15 minutes or until potatoes are tender.
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In a bowl, mix panko, parmesan and melted butter together until moistened. Sprinkle evenly over the top of the cooked potatoes and pop back in the oven to broil for 3-4 minutes or until golden.
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Let potatoes sit for 5-10 minutes before serving.
Recipe Source: adapted from Fresh Ideas with Leigh Ann via my moms collection of recipes 🙂
These look absolutely amazing!
Thanks Paige!
Can I just say, I don’t know how you got such stunning pictures of scalloped potatoes?! I’m totally in awe — what a genius idea! And they look beautiful!
Haha! Yeah, scalloped potatoes are tricky to photograph… which is why I took almost 200 pictures to make sure at least a few turned out. Thanks Ashley!
Oh man! This looks divine!!! And I totally remember those spelling mishaps! hahaha Spell check is the best invention ever!!
Oh man! You still even remember them Kate?! hahaha! Spell check is definitely a great invention, though I think I rely on it a little too much. 😉
Stunning dish Melanie! I love the combo of potatoes. Pinned.
Have an awesome day!
The combo is awesome! I love mixing sweet and salty. Thanks Melanie!
This looks SOOOO good! Pinned!
Gosh that’s beautiful…and your layers came out so perfectly…ahhh sigh…gonna have to wait for a cheat day 🙂
We would love these any time of year!! My family adores scalloped potatoes. I cannot wait to try this, Melanie! Thank you so much for linking it up with us at Foodie Fridays. I’ll be pinning it of course (because I NEED to try this!!) but I’m going to share it on my Facebook page as well! 🙂
My friend and I love this recipe! It has become a dish that we look forward to making and eating. Thank you for sharing it!
I’m so happy to hear that it’s one of you and your friend’s favorite. Thanks so much for following my blog Mallory! 🙂
I made these today to try out as a thanksgiving side…they are delicious, but the cream was really runny and didn’t absorb into the potatoes…what went wrong? I did let them sit for awhile after removing from the oven in hopes that it would set, but it never did. Any help would be appreciated because I would love to serve these on thanksgiving! Thank you!
I was so excited to make this tonight. Unfortunately, it turned out watery and mushy. I know it can vary by ovens but the amount of cream and milk leftover was excessive.
Hmmmm, I’ve made these multiple times with out it being watery. Did you use the correct amount of potatoes to soak up the liquid? Did you use heavy whipping cream? If you swapped it out for milk of half and half or altered the amounts then that would make it more liquidy.
Made these for a family dinner this weekend and they were a big hit. I slightly increased the salt and used evaporated milk instead of whole.
Anne, I’m happy to hear you love all loved them!
Can this be made the day before at all and refrigerated before baking?
Yes! Refrigerate after assembling and then the next day just bake as directed.