Spiralized Scalloped Potatoes Recipe

This Spiralized Scalloped Potatoes recipe transforms humble russets into a stunning holiday centerpiece. By baking vertical ribbons of potato in a rich sage béchamel, you get shatteringly crisp, ruffled edges that contrast perfectly with the melting, cheesy interior. It is an impressive yet easy side dish that is guaranteed to steal the show.

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Spiralized Scalloped Potatoes Ingredients

6 small Russet Potatoes (about 2 pounds): The high starch content ensures they become fluffy and soft, while the spiral cut creates maximum surface area for crisping.
The Cheese Blend:
- 1 1/4 cups shredded white Cheddar: For sharpness and depth.
- 1 1/4 cups shredded Monterey Jack: For superior meltability.
The Sage Béchamel:
- 2 cups half-and-half: Creates a rich sauce that isn’t as heavy as pure cream.
- 10 fresh sage leaves: Infuses the sauce with savory, pine-like holiday aromatics.
- 1 tbsp butter & 1 tbsp flour: To create the roux base.
- 1/4 tsp freshly grated nutmeg: A classic spice that complements creamy potato dishes.

How To Make Spiralized Scalloped Potatoes

Prep and Preheat: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish generously with room-temperature butter to prevent sticking.
Start the Roux: In a medium saucepan over medium heat, melt 1 tablespoon of butter. Sprinkle in the flour and stir constantly with a wooden spoon to form a paste. Cook for about 1 minute until the mixture begins to toast and smell nutty.
Infuse the Sauce: Add 4 of the fresh sage leaves to the roux and let them sizzle for a minute to release their oils. Whisk in the half-and-half, nutmeg, 2 teaspoons of salt, and several grinds of black pepper. Bring the mixture to a low simmer and cook for 4 to 5 minutes until slightly thickened. Remove and discard the sage leaves.
Layer the Base: Pour 1/2 cup of the infused sauce into the bottom of the prepared baking dish, spreading it to coat the surface. Sprinkle with 1/2 cup of the Cheddar and 1/2 cup of the Monterey Jack.
Spiralize the Potatoes: Trim the ends of the peeled russet potatoes. Using a spiral slicing machine with the plain blade, slice each potato into a long, continuous ribbon.
Arrange the “Ruffles”: Take one potato ribbon and let it coil back onto itself to form a neat pile. Tuck this spiral into a corner of the baking dish, ensuring the neat, ruffly edges are facing upwards (vertically). Repeat with the remaining potatoes, placing them side-by-side in 3 rows of 2, tucking the remaining fresh sage leaves between the potato piles for flavor and decoration.
Top and Bake: Pour the remaining sauce over the potatoes, getting into the crevices. Sprinkle with the remaining cheese. Cover the dish with foil, tenting it slightly so it doesn’t stick to the cheese. Bake for 1 hour.
Crisp and Serve: Remove the foil and bake for another 20 to 25 minutes until the top is deeply browned, bubbly, and the potato edges are crispy. Let the dish rest for 5 minutes before serving to allow the sauce to set.

Recipe Tips

Potato Choice: Stick to Russet potatoes. Waxy potatoes (like Yukon Gold) hold their shape too well and won’t absorb the cream sauce as effectively, leading to a watery gratin.
Tenting is Crucial: Because the cheese is on top for a long bake time, “tenting” the foil (arching it over the dish) prevents the cheese from melting onto the foil and peeling off when you uncover it.
Uniformity: Try to select potatoes that are roughly the same size and shape so your rows fit neatly into the 8×8 dish.
The Spiralizer Blade: Use the flat/ribbon blade, not the noodle blade. You want wide, paper-thin ribbons, not spaghetti strands.

What To Serve With Scalloped Potatoes

Prime Rib: The richness of the potatoes stands up perfectly to a holiday roast beef.
Glazed Ham: The salty-sweet ham pairs beautifully with the creamy, sage-infused potatoes.
Garlic Green Beans: A light, fibrous vegetable is needed to cut through the richness of the dairy.
Roast Chicken: A simple roast chicken allows the potatoes to be the star of the meal.

How To Store Scalloped Potatoes

Refrigerate: Cover the leftovers tightly or transfer to an airtight container. They will keep in the refrigerator for up to 3-4 days.
Reheat: To maintain the crispy edges, reheat in a 350°F oven for 15-20 minutes. Microwaving works but will make the crispy ruffles soggy.
Freeze: While you can freeze this, the cream sauce may separate slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Spiralized Scalloped Potatoes Nutrition Facts

Calories: 380 kcal
Fat: 22g
Carbohydrates: 35g
Protein: 12g
Calcium: 350mg

Nutrition information is estimated per serving.

FAQs

Can I make this without a spiralizer?

It is difficult to replicate this exact texture without one. However, you can use a mandrel or vegetable peeler to create very long, thin strips, then roll them up manually to create a similar “rose” effect.

Can I make this ahead of time?

Potatoes tend to oxidize (turn gray) if left raw. You can spiralize them and keep them in water, but they must be dried thoroughly before baking. The best approach is to bake the dish fully, let it cool, and then reheat it covered in the oven before serving.

Why is my sauce runny?

Russet potatoes release water as they cook. Letting the dish rest for at least 5-10 minutes after coming out of the oven is essential; the starch will re-absorb the liquid and thicken the sauce as it cools slightly.