This recipe screams “holiday”. I think it’s the perfect thing to bring to a family feast, a potluck or any holiday lunch or dinner. I think scalloped potatoes is such a classic dish that I personally love to make around this time of year. It’s such a comforting, warm and impressive side dish. It looks beautiful, it tastes even better…but the best part about it is that it’s not too difficult to make. It brings that “slaved over this all day” kind of feel but all you need is an hour and a half and this dish is complete.

If you don’t have the best knife skills or just want to make this recipe easier and faster, I recommend purchasing a mandolin. It’s a tool that will thinly slice your potatoes. You can find them pretty much everywhere, probably even in your go-to grocery store. I’ve also seen them at Publix here in Atlanta.

I layered my potatoes and zucchini in a circular pie dish, but you may also layer them in a square or rectangle dish as well. Either way you do it, it will work.

Need to feed more than 5-6 people? Double the recipe and make two!

This recipe truly puts a smile on my face. It embodies fall in every way possible. It starts with garlic, shallot, butter and cream. Then you stir in a handful of gruyere and fresh thyme. I love thyme. In the winter, I find a way to add it into whatever I’m cooking. You can also use fresh rosemary chopped up. Or both! My favorite part that I think makes all the difference? Once it’s out of the oven I sprinkle on a buttery toasted cracker crumb. It brings another layer of texture to the dish that I think takes it over the top, in the best way possible!

Serve with:




Prep time: 30 minutes

Cook time: 1 hour

Total time: 1 hour + 30 minutes

Serves: 5-6


  • 6 Yukon gold potatoes, peeled
  • 1 large yellow zucchini

For the sauce:

  • 2 tbsp butter, salted
  • 1 shallot, small dice
  • 4 large cloves garlic, minced
  • 1 cup half + half
  • 1/2 cup heavy cream
  • 1/2 tsp kosher salt, more or less to taste
  • 1/4 tsp freshly ground black pepper
  • 3 sprigs thyme, leaves only (discard stems)
  • 1 tsp dried parsley
  • 2 cups Gruyere cheese, grated

For cracker crumble:

  • 1/2 sleeve ritz crackers, finely crumbled
  • 2 tbsp butter, salted
  • 1 sprig thyme, leaves only (discard stems)
  • Pinch of kosher salt
  • 2 tbsp pecorino romano, grated


For potatoes + zucchini:

  1. Preheat the oven to 400 degrees F.
  2. Peel your potatoes and thinly slice (or use a mandolin) to cut the potatoes about 1/8 inch thick.
  3. Slice your zucchini about a 1/6 inch thick.
  4. Layer the zucchini in a baking dish (or pie dish like I did). Alternate from potato to zucchini while layering. (You can look at my Instagram highlight for more videos of how it should look).
  5. Once layered, sprinkle lightly with kosher salt.

For the sauce:

  1. Heat a pan to medium and add in the butter and shallot. Cook till tender, about 3 minutes. Add in the garlic and cook till aromatic, about 1 minute.
  2. Add in the half + half, heavy cream, pepper, thyme and parsley. Bring to a soft boil.
  3. Add in 1.5 cups of the gruyere cheese and turn the heat down to low. Continue to mix till the cheese is melted. Once melted, remove from the heat and season with salt.

For assembly:

  1. Pour the cream sauce evenly over the potatoes and zucchini.
  2. Sprinkle the remaining 1/2 cup gruyere on top.
  3. Cover the dish with foil and place in the oven for 1 hour. (Depending on the dish you use, it might cook faster or slower. Check on it throughout cooking).
  4. Once an hour has passed, remove the foil and place back into the oven on a high broil for 3-5 minutes, or until the top is slightly golden. (This step can be omitted if you like).
  5. Remove from the oven and top with cracker crumble (recipe below).

For cracker crumble:

  1. Heat a pan to medium and add in the butter, crackers and thyme. Toast till the crackers turn a deep golden brown, about 2 minutes. Stir constantly so the crackers are evenly toasted. Add in a pinch of salt, to taste. Remove from heat and let cool for 5 minutes.
  2. Quickly toss in the pecorino Romano cheese and immediately sprinkle the crumble over the cooked potatoes and zucchini.
  3. Serve hot or keep warm by placing foil over the top of the dish.

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