Scalloped Potatoes with Roasted Tomatoes are a dish that has become a staple in our family dinners, especially during the cooler months. There’s something incredibly comforting about the creamy, cheesy potatoes layered with the burst of sweet and tangy roasted tomatoes. It’s a symphony of textures and flavors that never fails to impress, whether we’re enjoying a quiet weeknight meal or hosting a festive gathering. The aroma alone, wafting from the oven, is enough to draw everyone to the kitchen, eager to indulge in this rustic yet elegant dish. Over the years, I’ve tweaked and perfected this recipe, and it’s now one of those dishes that I make without even needing to look at the instructions. It’s truly a testament to the magic of simple ingredients combined in a way that creates pure culinary delight.

Ingredients

This recipe is all about showcasing simple, high-quality ingredients that work together harmoniously. Let’s break down each component to ensure you have everything you need to create this delicious dish.

Potatoes: 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds are ideal for scalloped potatoes because of their creamy texture and ability to hold their shape during cooking. Their slightly waxy nature prevents them from becoming overly starchy and mushy, resulting in perfectly tender slices. If you can’t find Yukon Golds, Russets can be used, but you might need to rinse them after slicing to remove excess starch and prevent them from becoming gummy.
Tomatoes: 2 pounds ripe Roma tomatoes, halved lengthwise. Roma tomatoes, also known as plum tomatoes, are excellent for roasting because of their meatier texture and lower water content compared to other tomato varieties. This allows them to concentrate in flavor as they roast, becoming intensely sweet and slightly tangy. If Roma tomatoes aren’t available, you can use other firm, ripe tomatoes, but be mindful of the water content; you may need to roast them for a bit longer to achieve the desired concentration.
Heavy Cream: 2 cups heavy cream. Heavy cream is essential for creating the rich, decadent sauce that coats the potatoes. Its high fat content contributes to a luxurious texture and prevents the sauce from becoming thin or watery. For a slightly lighter option, you could use half-and-half, but the sauce won’t be as thick and creamy.
Milk: 1 cup whole milk. Whole milk adds moisture and balances the richness of the heavy cream. It helps to create a sauce that is creamy but not overly heavy. You can substitute with 2% milk if you prefer, but whole milk will provide a richer flavor and texture.
Garlic: 4 cloves garlic, minced. Fresh garlic is crucial for adding aromatic depth to both the potatoes and the roasted tomatoes. Mincing the garlic ensures that its flavor infuses throughout the dish. For a milder garlic flavor, you can roast whole garlic cloves alongside the tomatoes and then squeeze the roasted garlic into the sauce.
Onion: 1 medium yellow onion, thinly sliced. Yellow onion provides a subtle sweetness and savory base note to the scalloped potatoes. Thinly slicing the onion allows it to soften and meld seamlessly into the layers of potatoes. You can also use white or sweet onions depending on your preference.
Gruyère Cheese: 1 ½ cups Gruyère cheese, grated. Gruyère is a classic cheese for scalloped potatoes due to its nutty, slightly sweet flavor and excellent melting properties. It creates a beautiful golden-brown crust and adds a complex flavor dimension to the dish. If Gruyère is not available, you can substitute with other good melting cheeses like Swiss, Fontina, or a combination of cheddar and Parmesan.
Parmesan Cheese: ½ cup Parmesan cheese, grated. Parmesan adds a salty, umami-rich flavor that complements the Gruyère and enhances the overall cheesy character of the dish. It also contributes to a crispy topping when baked. Use freshly grated Parmesan for the best flavor.
Fresh Thyme: 2 tablespoons fresh thyme leaves, plus extra sprigs for garnish. Fresh thyme provides a fragrant, earthy aroma that pairs beautifully with potatoes, tomatoes, and cheese. The thyme leaves are incorporated into the potato layers and sauce, while sprigs can be used as a decorative and aromatic garnish. Dried thyme can be used in a pinch (about 2 teaspoons), but fresh thyme offers a brighter, more vibrant flavor.
Olive Oil: ¼ cup olive oil. Olive oil is used to roast the tomatoes, enhancing their flavor and preventing them from drying out. Use good quality extra virgin olive oil for the best taste.
Butter: 2 tablespoons unsalted butter, plus extra for greasing the dish. Butter is used to grease the baking dish, preventing the potatoes from sticking and adding a subtle richness to the bottom layer. It also contributes to the overall flavor and browning of the dish.
Salt: Kosher salt, to taste. Salt is essential for seasoning both the potatoes and tomatoes. Kosher salt is preferred for its clean taste and ease of use.
Black Pepper: Freshly ground black pepper, to taste. Freshly ground black pepper adds a pungent, aromatic spice that balances the richness of the dish.

Instructions

Creating Scalloped Potatoes with Roasted Tomatoes is a rewarding process. Follow these detailed instructions for a foolproof guide to culinary success.

Step 1: Prepare the Roasted Tomatoes

Preheat Oven and Prepare Tomatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Halve the Roma tomatoes lengthwise and arrange them cut-side up on the prepared baking sheet.
Season Tomatoes: Drizzle the tomatoes generously with olive oil. Season them liberally with kosher salt, freshly ground black pepper, and half of the minced garlic (2 cloves). Make sure each tomato half is nicely coated with oil and seasonings.
Roast Tomatoes: Roast the tomatoes in the preheated oven for 30-40 minutes, or until they are softened, slightly caramelized, and have released some of their juices. The roasting time may vary depending on the size and ripeness of your tomatoes. You want them to be tender and flavorful but not completely mushy. About halfway through roasting, check the tomatoes and if they are starting to brown too quickly, you can lower the oven temperature slightly to 375°F (190°C).
Set Aside: Once roasted, remove the tomatoes from the oven and set them aside to cool slightly. Keep the oven preheated for baking the scalloped potatoes.

Step 2: Prepare the Potatoes and Sauce

Prepare Potatoes and Onion: While the tomatoes are roasting, peel the Yukon Gold potatoes and thinly slice them to about 1/8 inch thickness. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife and steady hand will also work. Thinly slice the yellow onion as well.
Grease Baking Dish: Generously grease a 9×13 inch baking dish with butter. This will prevent the potatoes from sticking and make cleanup easier.
Make the Cream Sauce Base: In a large saucepan, combine the heavy cream, whole milk, remaining minced garlic (2 cloves), fresh thyme leaves, salt, and black pepper. Season generously with salt and pepper, remembering that the potatoes and tomatoes will need seasoning throughout the dish. It’s better to season in layers.
Simmer Sauce: Place the saucepan over medium heat and bring the cream mixture to a gentle simmer. Do not boil. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally, to allow the garlic and thyme to infuse into the cream. Simmering also slightly thickens the sauce.
Remove from Heat: Remove the cream sauce from the heat and set aside.

Step 3: Assemble the Scalloped Potatoes

Layer Potatoes and Onions: Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them. Sprinkle a layer of sliced onions over the potatoes. Season lightly with salt and pepper.
Add Cheese and Tomatoes: Sprinkle a layer of grated Gruyère cheese over the onions, followed by a layer of roasted tomato halves, cut-side up. Try to distribute the tomatoes evenly across the layer.
Repeat Layers: Repeat the layers of potatoes, onions, Gruyère cheese, and roasted tomatoes two more times, or until you have used up all the potatoes, onions, and most of the roasted tomatoes. Make sure the final layer is potatoes. Season each layer lightly with salt and pepper.
Pour Cream Sauce: Gently pour the warm cream sauce evenly over the layered potatoes, ensuring that the sauce reaches all parts of the dish. Use a spoon to help distribute the sauce if needed. The sauce should come up to almost the top layer of potatoes but not completely submerge them.
Top with Parmesan: Sprinkle the top of the scalloped potatoes evenly with grated Parmesan cheese. This will create a golden-brown, crispy crust during baking.
Add Remaining Tomatoes (Optional): If you have any roasted tomatoes leftover, you can arrange them decoratively on top of the Parmesan cheese for visual appeal and extra tomato flavor.

Step 4: Bake the Scalloped Potatoes

Bake Covered: Cover the baking dish tightly with aluminum foil. This will help the potatoes cook through evenly and prevent the top from browning too quickly.
Bake: Bake in the preheated oven for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork. The baking time may vary depending on the thickness of your potato slices and your oven.
Remove Foil and Brown: Remove the aluminum foil and continue to bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the cheese is melted and slightly crispy. Keep an eye on it to prevent burning. If the top is browning too quickly, you can loosely tent it with foil.
Rest Before Serving: Once baked, remove the scalloped potatoes from the oven and let them rest for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Garnish with fresh thyme sprigs before serving, if desired.

Nutrition Facts

(Approximate, per serving)

Servings: 8
Calories per serving: Approximately 450-550 calories

Note: Nutritional values can vary based on specific ingredients used, portion sizes, and brands. This is an estimate and should be used as a general guideline. For more precise nutritional information, you can use online nutritional calculators with the exact brands and quantities of ingredients you use. The primary contributors to the calorie count are the potatoes, heavy cream, and cheese. While this dish is indulgent, it also provides nutrients from potatoes (like vitamin C and potassium), tomatoes (vitamins C and A, and antioxidants like lycopene), and dairy (calcium and protein).

Preparation Time

Prep Time: 45 minutes (includes roasting tomatoes and slicing vegetables)
Cook Time: 1 hour 15 minutes (baking time)
Total Time: 2 hours

This dish does require a bit of time, primarily for roasting the tomatoes and baking the potatoes until tender. However, the hands-on time is manageable, and the delicious results are well worth the effort. Much of the time is hands-off baking time, allowing you to prepare other parts of your meal or relax while the oven works its magic.

How to Serve

Scalloped Potatoes with Roasted Tomatoes are incredibly versatile and can be served in various ways, making them perfect for different occasions.

As a Side Dish:

Alongside Roasted Meats: Pair with roasted chicken, beef tenderloin, pork loin, or lamb for a classic and comforting meal. The creamy potatoes and tangy tomatoes complement the richness of roasted meats beautifully.
With Grilled Fish or Seafood: Serve as a luxurious side dish with grilled salmon, halibut, or shrimp. The richness of the potatoes contrasts nicely with the lighter flavors of fish and seafood.
Vegetarian Main Course Accompaniment: Serve alongside vegetarian main courses like lentil loaf, stuffed bell peppers, or a hearty vegetable tart to add a creamy and cheesy element to the meal.
Holiday Dinners: A perfect addition to holiday feasts such as Thanksgiving, Christmas, or Easter. It’s a crowd-pleasing side that complements traditional holiday mains like turkey or ham.

As a Light Main Course (Vegetarian):

With a Salad: Serve a generous portion of scalloped potatoes with a fresh green salad or a bright, citrusy salad to balance the richness. Arugula salad with lemon vinaigrette or a mixed green salad with balsamic dressing would be excellent choices.
With Crusty Bread: Enjoy with a side of crusty bread for soaking up the delicious creamy sauce. Sourdough, baguette, or Italian bread would all work well.
Light Soup Starter: Pair with a light soup, such as a tomato soup (for a tomato theme!), a vegetable broth-based soup, or a French onion soup (for contrasting flavors and textures).

Serving Tips:

Garnish: Garnish with fresh thyme sprigs, chopped fresh parsley, or a sprinkle of red pepper flakes for visual appeal and added flavor.
Temperature: Serve warm, as scalloped potatoes are best enjoyed hot.
Reheating: Leftovers can be reheated in the oven or microwave. For oven reheating, cover with foil and bake at 350°F (175°C) until heated through. Microwave reheating is quicker but may slightly alter the texture.
Portion Size: As a side dish, a serving size of about ½ cup to ¾ cup per person is appropriate. As a light main course, a larger portion of 1 to 1 ½ cups per person would be suitable.

Additional Tips for Perfect Scalloped Potatoes

Uniform Potato Slices are Key: Ensuring your potato slices are uniformly thin (about 1/8 inch) is crucial for even cooking. Thick slices may take longer to cook through, while thin slices will cook quickly and evenly. Use a mandoline or a sharp knife and take your time to achieve consistent slices.
Don’t Rinse Potatoes (Unless Using Russets): For Yukon Gold potatoes, rinsing is generally not necessary as they have a lower starch content. However, if you are using Russet potatoes, rinsing them in cold water after slicing can help remove excess starch, preventing them from becoming gummy. If you rinse, make sure to pat them dry before layering.
Season in Layers: Seasoning each layer of potatoes, onions, and tomatoes is essential for well-flavored scalloped potatoes. Don’t just season the sauce; sprinkle salt and pepper between each layer to ensure every bite is flavorful. This layered seasoning makes a significant difference in the final taste.
Use Good Quality Cheese: The quality of cheese greatly impacts the flavor of scalloped potatoes. Opt for high-quality Gruyère and Parmesan cheese for the best taste and melting properties. Pre-shredded cheese often contains anti-caking agents that can affect melting, so grating your own cheese is recommended for optimal results.
Adjust Baking Time as Needed: Oven temperatures can vary, so monitor the scalloped potatoes during baking. If the top is browning too quickly before the potatoes are tender, reduce the oven temperature slightly or tent the dish loosely with foil. Conversely, if the potatoes are tender but the top isn’t golden brown enough, increase the oven temperature slightly for the last few minutes of baking or broil briefly (watching carefully to prevent burning).

FAQ Section

Q1: Can I make Scalloped Potatoes with Roasted Tomatoes ahead of time?

A: Yes, you can prepare the scalloped potatoes ahead of time, which makes them perfect for entertaining. You can assemble the dish completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When you are ready to bake, simply add about 15-20 minutes to the baking time, as the dish will be cold. You can also bake them completely and reheat them. Reheating instructions are mentioned in the “How to Serve” section. Keep in mind that the texture might be slightly softer after reheating, but the flavor will still be delicious.

Q2: Can I use different types of cheese for this recipe?

A: Absolutely! While Gruyère and Parmesan are classic choices for scalloped potatoes, you can definitely experiment with other cheeses. Good substitutes for Gruyère include Swiss, Fontina, Jarlsberg, or a mild white cheddar. For a sharper flavor, you can add a bit of sharp cheddar or Pecorino Romano in addition to or instead of Parmesan. A blend of different cheeses can also create a unique flavor profile. Just ensure that the cheeses you choose melt well.

Q3: Can I make this recipe dairy-free or vegan?

A: Making this recipe entirely dairy-free or vegan will require significant substitutions, but it is possible to create a similar dish. For a dairy-free version, you can replace the heavy cream and milk with full-fat coconut milk or cashew cream. For a vegan version, you would also need to replace the cheese. Vegan cheese shreds that melt well can be used, or you can create a cashew-based cheese sauce for a richer flavor. Nutritional yeast can also be added for a cheesy umami flavor. Experimenting with plant-based butter for greasing the dish and olive oil instead of butter in the sauce can also contribute to a vegan version.

Q4: What if I don’t have fresh thyme? Can I use dried thyme?

A: Yes, you can use dried thyme if you don’t have fresh thyme on hand. As a general rule, use about one-third the amount of dried herbs compared to fresh herbs, as dried herbs have a more concentrated flavor. So, if the recipe calls for 2 tablespoons of fresh thyme, you would use about 2 teaspoons of dried thyme. Add the dried thyme to the cream sauce during simmering to allow its flavor to infuse. While fresh thyme offers a brighter and more vibrant flavor, dried thyme will still provide a pleasant earthy note to the dish.

Q5: Can I add other vegetables to this recipe?

A: Yes, you can certainly add other vegetables to customize this recipe further. Some vegetables that would pair well with scalloped potatoes and roasted tomatoes include:

Spinach or Kale: Layer fresh spinach or kale between the potato layers for added greens and nutrients. Lightly sauté or wilt them beforehand if you prefer a softer texture.
Mushrooms: Sautéed mushrooms, such as cremini or shiitake, can add an earthy, umami flavor. Layer them with the onions and potatoes.
Asparagus: Roasted asparagus spears can be added on top of the potatoes during the last 15-20 minutes of baking for a fresh, green element.
Bell Peppers: Roasted bell peppers (red, yellow, or orange) can complement the roasted tomatoes and add sweetness and color. Roast them alongside the tomatoes or separately.

Feel free to experiment with your favorite vegetables to create your own unique version of Scalloped Potatoes with Roasted Tomatoes!