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Give your holiday scalloped potatoes a creamy, tangy twist with Scalloped Potatoes with Goat Cheese. Thinly-sliced Yukon golds are layered with goat cheese and earthily flavored with garlic and rosemary, they’re easy to prepare and made without any heavy cream.

the best homemade scalloped potatoes lightened up without heavy cream

My love of sides (here’s looking at you Mashed Butternut Squash and Healthy Sweet Potato Casserole) led me to create this recipe for these creamy scalloped potatoes with goat cheese.

They have all the flavor and presentation of traditional Scalloped Potatoes, but with a slight deviation with the delightfully unexpected goat cheese addition.

Serve as a standalone side with any special dinner, or alongside your entire holiday spread.

Best Scalloped Potatoes recipe in a casserole dish and on plates

5 Star Review

“My new favorite side dish recipe! I’ll be dreaming about this until I make it again!”

— Jennifer —

How to Make Scalloped Potatoes with Goat Cheese

This recipe is easy because you don’t have to make a separate béchamel sauce, and the results are irresistibly velvety.

Plus did we mention GOAT CHEESE?!

Layers of heaven, here we come!


The Ingredients

TIP!

Slice the potatoes ultra-thin. Part of what makes these quick scalloped potatoes is how thinly the potatoes are sliced.

  • Goat Cheese. While you may have tried scalloped potatoes without cheese (hello Cheesy Scalloped Potatoes), the goat cheese adds the creamy decadence and mouthfeel that these potatoes demand, along with a subtle tang that makes the recipe taste far more interesting. (If you love goat cheese, serve these Fig Goat Cheese Appetizer Bites as an appetizer.)
  • Parmesan Cheese. Salty, cheesy, and wonderful when paired with the goat cheese…and just about everything else.
  • Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
  • Garlic and Rosemary. Two other big flavor boosters. They give the potatoes the much-needed freshness that other from-scratch scalloped potatoes recipes often lack.
the BEST scalloped potatoes on a white plate

The Directions

  1. Slice your potatoes.
thinly sliced potatoes in a bowl
  1. Place the potatoes in a large bowl and add olive oil and spices. Toss to coat.
a layer of thinly sliced yukon gold potatoes in a baking dish
  1. Spread a portion of the potato slices in the bottom of the casserole dish.
sprinkling goat cheese oven thinly sliced potatoes in a baking dish
  1. Scatter with goat cheese. Repeat the steps, making layers.
scalloped potatoes in a casserole dish ready to bake in the oven
  1. Pour milk over the top of the dish, then finish it off with Parmesan cheese.
bubbly healthy scalloped potatoes fresh from the oven ready to serve
  1. Baked scalloped potatoes covered at 400 degrees F for 30 minutes, then uncover and bake 15 minutes more, until bubbly and golden. Top with rosemary, and serve hot. ENJOY!

Storage Tips

  • To StorePlace cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
  • To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.
Easy Scalloped Potatoes with rosemary in a baking dish

What to Serve with Scalloped Potatoes with Goat Cheese

Your company will be oo-ing and ahh-ing with every bite of these cheesy, creamy gourmet twist on scalloped potatoes.

Frequently Asked Questions

Can I Use Other Types of Cheese Besides Goat Cheese?

While goat cheese is my recommendation, if you or someone in your family are opposed and not to be persuaded otherwise, dice cream cheese and dot it between the layers of potato slices instead.

Can Scalloped Potatoes with Goat Cheese Be Made Ahead of Time?

The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.

Can This Recipe Be Doubled?

Yes! This is a great side dish to make for a crowd. The scalloped potatoes would bake in a 3-quart casserole dish; adjust baking time as needed.

Scalloped Potatoes with Goat Cheese

4.80 from 5 votes
Scalloped potatoes are layered with creamy goat cheese, garlic, and rosemary, for an irresistible side dish and spin on scalloped potatoes.

Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes

Servings: 6 servings

Ingredients
  

  • 1 1/2 pounds small Yukon gold potatoes scrubbed with peels on*
  • 3 tablespoons extra virgin olive oil
  • 3 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces goat cheese
  • 1/4 cup whole milk
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh rosemary

Instructions
 

  • Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
  • With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
  • Spread 1/3 of the potato slices in the bottom of the prepared dish.
  • Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, the remaining goat cheese, and finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
  • Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese.
  • Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve ho

Video

Notes

  • *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
  • TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
  • TO MAKE FOR A CROWD: This recipe can be doubled and baked in a 3-quart casserole dish. You may need to adjust the baking time.
  • TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
  • TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
  • TO FREEZE: Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. 

Nutrition

Serving: 1of 6Calories: 244kcalCarbohydrates: 22gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 17mgPotassium: 520mgFiber: 3gSugar: 2gVitamin A: 322IUVitamin C: 23mgCalcium: 113mgIron: 1mg

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Here are more of my very favorite holiday side dish recipes with potatoes:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. These needed a lot longer than 30 minutes before removing the foil cover. I made a mistake and added the rosemary when I removed the foil instead of waiting till the end. Surprisingly, it worked. Overall, these potatoes were really yummy. Would do them again. Thank you Erin!5 stars

  2. I made this for the first time for Thanksgiving 2023. It was a hit! I doubled the recipe but it was gone before everyone could try it. Granted there were more than 30 people there but everyone thought it looked delicious and wanted to try it.5 stars