Truffle Scalloped Potatoes

“Truffle Scalloped Potatoes are perfect for celebrations! So easy to make and full of flavor from truffle oil and truffle salt, these are worthy of any occasion.”

scalloped potatoes

Truffle scalloped potatoes are good. I know because I just had some for breakfast. And I had some for dinner last night. And some for dinner three nights before that. With all that time with homemade scalloped potatoes you would think I could get a good photo of them, but the light of winter just doesn’t want to cooperate.

I made these good scalloped potatoes homemade to serve to friends who had lots to celebrate. One daughter just became engaged, the other just got into college and my friend was having a birthday. But we are saving the birthday for another day; after all, kids come first! I didn’t want to be in the kitchen and missing out on the celebration so a simple, do ahead meal was on my agenda. And that meal included scalloped potatoes. (But you knew that didn’t you?)

And wine. Lots of good wine that kept us busy from 7 until midnight. I love nights like that. Which, of course, is another reason to make scalloped potatoes. Since you make them ahead, you don’t have to worry about leaving out an ingredient, which is something to consider when you plan on drinking a lot of wine. All you have to do is cut these into squares and no one minds if the squares are crooked. Ahem!


Scalloped Potatoes

I don’t make scalloped potatoes very often but there are times they come in quite handy. They can be made ahead and reheated, but they stay warm for a long time if you cover them with foil. Which makes these scalloped and truffle potatoes a perfect dish for your Thanksgiving table. I know one has to contend with those who want the mashed variety. And the sweet variety; but honestly make this easy for yourself. Make these so you can drink the wine. AND smell the roses.

Lots of scalloped potato recipes call for heating milk. Some skinny recipes call for using chicken broth. Some call for parboiling the potatoes. Mine calls for none of this. Other than peeling and slicing the potatoes, this one is pretty easy. I use a mandoline of the cheap variety. I love it and it works well. Mine is made by Kyocera and is plastic with a ceramic blade that is easily changed to four different thicknesses with no need to set up.

So let’s get to it, shall we? This recipe does call for creme fraiche which is generally found at Trader Joe’s and other groceries unless a restaurant comes and buys out their stock. Don’t ask me how I know. In which case creme fraiche is really easy to make. Just take 2 cups of heavy cream and stir in 2 T buttermilk. Let sit overnight covered. In the morning you should have a delightfully thick mixture that tastes better than sour cream.

Oh. Lots of little notes for this recipe. You can leave out all the truffle stuff, but since this was a celebration, I went for it. Now that didn’t include buying a truffle, which would be lots of fun, but I did use truffle oil, truffle cheese and truffle salt. If I’d wanted I could have also placed a layer of sauteed mushrooms in the middle, but I don’t believe in overload. Now who am I kidding?! And last but not least, this is where I buy my truffle salt.


Scalloped Potatoes

Truffle Scalloped Potatoes (adapted from What’s Cooking America?)
8-10 servings
Prep time: about 20-30 minutes
8 oz English cheddar Italian truffle cheese, grated
2 1/2 lbs peeled, Yellow Finn potatoes, sliced into 1/8″ slices
1 onion, sliced as above
Truffle salt and pepper
1 1/2 c creme fraiche
3 T truffle oil
1 T fresh thyme
Grease a 10 x 7 or a 13 x 9 baking dish with oil or butter. Preheat oven to 400.
Peel and slice potatoes and onion. Take 1/2 of potatoes and place evenly into bottom of pan. Sprinkle with truffle salt and pepper and some fresh thyme. Top with 1/2 of the creme fraiche. Spread it on. Top with 1/2 of the truffle cheese. Drizzle with 1 T of truffle oil. Top with sliced onion.

Now take the rest of the potatoes and place evenly on top of the onion. Sprinkle with truffle salt and pepper and thyme. Top with the rest of the creme fraiche. Top with the rest of the truffle cheese. Drizzle with 1 T of truffle oil.

Place pan in oven for 30 minutes uncovered. Then reduce temperature to 350 for 30 more minutes. If potatoes start to brown too much, cover with foil. Check potatoes for doneness by sticking a knife into them. If knife inserts easily then potatoes should be cooked through. Drizzle with last tablespoon of truffle oil before serving and a little more truffle salt. If you keep this covered and are worried that the mixture needs more moisture, pour on a little extra heavy cream. It will easily be absorbed by the potatoes.

Now have a glass of wine and celebrate!

Other November Dishes:
Pumpkin Brown Sugar Muffins
Mushroom Lover’s Pastry
Smoky Pumpkin Hummus
Hot Brown Sandwich
Tamale Stuffing with Chorizo
Frozen Cranberry Salad
Fresh Cranberry and Apple Salad
Tequila Cranberry Sauce
Waldorf Salad
Brown Sugar Spice Cake with Caramel Glaze
Gingerbread Pear Upside Down Skillet Cake
Whipped Cream Biscuits
Maple Glazed Challah Rolls

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Truffle Scalloped Potatoes are perfect for celebrations! So easy to make and full of flavor from truffle oil and truffle salt, these are worthy of any occasion

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  • Anna and Liz Recipes
    November 23, 2014 at 4:00 pm

    Great Idea Abbe! We love ANYTHING with Truffles in it! Love this one.

  • Carol at Wild Goose Tea
    November 22, 2014 at 10:56 pm

    I love potatoes and this is an out of sight mouth watering way to prepare them. And yeah I could easily eat them meal after meal. It's been a while since I have made scalloped potatoes in any version. I better correct that. I love long dinner parties with lots of wine and good food and conversation. In fact I am going to one tonight. I am really looking forward to it. I have to leave in a few minutes and buy some wine.

  • Winnie
    November 22, 2014 at 9:35 pm

    It looks fantastic, and we always love potatoes and cheese

  • Maureen | Orgasmic Chef
    November 22, 2014 at 6:28 am

    For breakfast? You're my kind of woman! I love the comfort of scalloped potatoes. I purr like a kitten at the first bite. Even if it's for breakfast.

  • Juliana
    November 22, 2014 at 1:20 am

    This scalloped potato look delicious, and it will sure make a great side dish…I love the creamy layer in between the potatoes…and yes, the truffle oil adds a nice kick to it…
    Thanks for sharing the recipe Abbe…enjoy your weekend 🙂

    • Abbe Odenwalder
      November 22, 2014 at 3:02 am

      Thanks Juliana! Next time I'll ad the mushrooms and maybe some more cheese but these are pretty, pretty good!

  • SavoringTime in the Kitchen
    November 21, 2014 at 8:42 pm

    I love a good make-ahead recipe when I'm entertaining family or friends. These sound so delicious and I would definitely go for the truffle oil!

    • Abbe Odenwalder
      November 22, 2014 at 3:01 am

      I'm a huge fan of truffle oil an find it in Middle Eastern groceries for a lot less than other places. I don't know why, but it is worth going for that! And other things! This was a great dish! Thanks.

  • Two Healthy Kitchens
    November 21, 2014 at 7:44 pm

    Mmmmmm … how do you make scalloped potatoes even better?!?!? Truffle cheese AND truffle oil! Yum! Perfect for dinner … or (ahem, breakfast – I'm with ya on that) … or celebrating! Just plain perfect! Pinned! 😀 ~Shelley

    • Abbe Odenwalder
      November 22, 2014 at 2:59 am

      Thanks Shelley! Your pins are the best! But not better than these potatoes!

  • Choc Chip Uru @ Go Bake Yourself
    November 21, 2014 at 7:31 pm

    Wow, I could eat these potatoes all day long, they look absolutely delicious! 😀
    So glad to be reading your blog again!

    Choc Chip Uru

    • Abbe Odenwalder
      November 22, 2014 at 2:59 am

      Almost as good as eating chocolate chips! Thanks Uru!

  • Sharon D
    November 21, 2014 at 11:38 am

    Ooo…this looks super yum! If I make this, I guess I won't have to cook for a couple of days since it keeps well. Welcome back, Abbe! I have certainly missed reading your posts ((hugs))

    • Abbe Odenwalder
      November 22, 2014 at 2:31 am

      They do keep well, Sharon! I've missed you, too!

  • Karen (Back Road Journal)
    November 21, 2014 at 11:12 am

    Your truffled scalloped potatoes would go great with a Christmas ham.

    • Abbe Odenwalder
      November 22, 2014 at 2:31 am

      You are so right Karen. Probably more traditional that way, too. thanks for commenting!

  • Bam's Kitchen
    November 20, 2014 at 8:45 am

    I would like a slice for breakfast, lunch and for dinner. I am in need of some major comfort food and that has to be potatoes and cream and well a dash of truffle oil take this dish over the top. I know everyone is getting plummeted with winter storms and lighting is poor. We, in HK suffer from a bad haze and equally poor lighting. It is almost like it causes the lighting to be diffused or overly bright.

    • Abbe Odenwalder
      November 22, 2014 at 2:30 am

      I'm not used to this time change, Bam. I think winter makes us all want food for comfort. What are HK's comfort foods?

  • Biz
    November 20, 2014 at 4:45 am

    That looks so good! I am so behind in blog reading – my husband is back in the hospital, and since I took off so much time over the summer when he want to Mayo, I have no time left for the end of the year – so I've been going to the hospital before and after work these last 10 days and I am . .. tired. And I miss my kitchen. I'll dream about your potatoes tonight though! Hugs!

    • Abbe Odenwalder
      November 22, 2014 at 2:29 am

      Biz, you have a lot on your plate right now and if I could put these potatoes on their, I would. Take care my friend and you are in my thoughts and prayers. Stay well. It is important to keep your strength up.

  • Angie Schneider
    November 20, 2014 at 4:17 am

    It looks so yum and comforting!

    • Abbe Odenwalder
      November 22, 2014 at 2:27 am

      Thanks, Angie. I think most potato dishes are comforting. Don't you?

  • Cheri Savory Spoon
    November 20, 2014 at 3:09 am

    Hi Abbe, I am a potato fiend, love these scalloped potatoes!

    • Abbe Odenwalder
      November 22, 2014 at 2:27 am

      I am a potato fiend, too! I think I could live on them! Thanks, Cheri.

  • Kitchen Riffs
    November 20, 2014 at 1:34 am

    Yum! I love scalloped potatoes. Never made them with truffles, though. Where've I been all my life? This looks super — a great accompaniment for wine. 😉

    • Abbe Odenwalder
      November 22, 2014 at 2:26 am

      Well, I don't find to many things that don't go well with wine! But, I must admit; they are good!

  • Zoe
    November 20, 2014 at 12:22 am

    Hi Abbe,

    Your truffled scalloped potatoes looks so irresistibly good!!! I wish that there is something everyday for me to celebrate 😀

    Btw, I have a giveaway for 4 lucky winners at Please join in and I hope that you can be one of the winners 😀


    • Abbe Odenwalder
      November 22, 2014 at 2:25 am

      Celebrate anything, Zoe. Life is short! Good to see you around!

  • Liz Berg
    November 19, 2014 at 10:34 pm

    Oh, I'd love to have your truffled scalloped potatoes for Thanksgiving! Bill would not even notice the kind of truffles you've included, though I know I'd be thrilled with a layer of mushrooms in the middle, too. Saving this for Christmas as I'd be in deep trouble if I didn't make a massive batch of mashed potatoes to accompany our turkey.

    • Abbe Odenwalder
      November 22, 2014 at 2:24 am

      I know the mashed potato dilemma! But these are worth saving for! Have a good Thanksgiving, Liz!