French Scalloped Potatoes Recipe With Goat Cheese

I’m convinced that scalloped potatoes reach their peak when you add tangy goat cheese to the mix. There’s something magical about how that creamy, slightly tart cheese melts into the layers of tender potatoes, creating pockets of pure comfort food bliss. While traditional versions stick to cheddar or gruyere, goat cheese brings an unexpected sophistication that’ll make your guests wonder what secret ingredient transforms this humble side dish into something restaurant-worthy.

Why You’ll Love these French Scalloped Potatoes with Goat Cheese

When you’re craving comfort food that feels both rustic and elegant, these French scalloped potatoes with goat cheese hit that sweet spot perfectly. I mean, who doesn’t love layers of tender potatoes swimming in creamy goodness?

The goat cheese brings this tangy sophistication that regular cheddar just can’t match. It’s like your favorite potato dish went to culinary school. The caramelized onions add sweetness, while those fresh chives give everything a bright pop.

You’ll get crispy golden edges with silky, melt-in-your-mouth centers. It’s fancy enough for dinner parties but comforting enough for Tuesday nights.

What Ingredients are in French Scalloped Potatoes with Goat Cheese?

This French scalloped potato recipe keeps things surprisingly simple, which honestly makes me love it even more.

You’re not hunting down exotic ingredients at three different specialty stores – most of this stuff is probably hanging out in your kitchen right now, just waiting to become something magical.

The ingredient list might look short, but don’t let that fool you. Each component plays a starring role in creating those impossibly creamy, golden layers that make scalloped potatoes the ultimate comfort food upgrade.

• 4 cups heavy cream
• 2 cups smooth goat cheese
• 1/2 cup chives, finely chopped
• 2 lbs Yukon Gold potatoes, finely sliced
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter, cubed
• Salt and pepper to taste

A Few Things Worth Knowing About These Ingredients

The Yukon Golds are absolutely non-negotiable here. They’ve got that perfect balance of starch and creaminess that holds up beautifully in the oven without turning into mush.

Russets will fall apart on you, and red potatoes stay too firm – trust me on this one.

When it comes to the goat cheese, go for the smooth, creamy kind that spreads easily.

Those crumbly, aged goat cheeses will give you a completely different texture, and not in a good way.

You want something that melts seamlessly into that cream.

Don’t skip the chives either. They’re not just there for looks – that mild onion flavor brightens up all that rich dairy and keeps things from feeling too heavy.

Fresh is definitely the way to go here, since dried chives taste like sad little green confetti.

How to Make these French Scalloped Potatoes with Goat Cheese

Making these French scalloped potatoes is honestly one of those cooking experiences that makes you feel like you’ve got your life together, even when you definitely don’t. The timing works out perfectly, and there’s something deeply satisfying about building those layers.

Getting Your Cream Mixture Ready

Start by mixing together the 2 cups of smooth goat cheese with the 4 cups of heavy cream in a bowl. This part can feel a bit weird at first – the goat cheese doesn’t want to cooperate immediately, but keep stirring and it’ll smooth out.

Season the mixture with salt and pepper, then fold in the 1/2 cup of finely chopped chives. Set this aside while you tackle the real work.

Prepping Those Potatoes

Preheat your oven to 350 degrees F, then get to work on those 2 pounds of Yukon Gold potatoes. You want them sliced into 1/8-inch thick pieces, which sounds precise but really just means “thin enough to cook through but thick enough not to turn into potato mush.”

A mandoline makes this job ridiculously easy, but a sharp knife and some patience work just fine too. Once they’re sliced, rinse them in cold water and let them hang out there while you deal with the onions. This keeps them from turning brown and removes some of the surface starch.

Caramelizing the Onions

Take those 2 large onions, slice them thin, and get them into a large skillet with the 2 tablespoons of olive oil and 2 minced garlic cloves. Cook them for about 10 minutes until they’re soft and golden.

Season with salt and pepper. The house will start smelling incredible right about now, and you’ll remember why onions and garlic are basically the foundation of good cooking.

Building the Layers

This is where things get fun. Drain those potatoes and pat them dry – wet potatoes make for watery casseroles, and nobody wants that.

In your ovenproof dish, start layering the potato slices in neat, overlapping rows. Cover with some of those caramelized onions, then spread about 1/4 of your goat cheese mixture over the top.

Keep building these layers, seasoning each one with salt and pepper as you go. You’ll probably get three good layers out of everything, and you want to finish with the goat cheese mixture on top. Pour any remaining cream mixture over the whole thing, then dot the surface with the 2 tablespoons of cubed butter.

The Final Stretch

Slide the whole thing into the oven for about an hour, until the top is golden brown and the potatoes feel tender when you poke them with a knife.

The smell alone will have people wandering into the kitchen asking when dinner’s ready, which is always a good sign.

French Scalloped Potatoes with Goat Cheese Substitutions and Variations

Look, I get it – not everyone has goat cheese just hanging out in their fridge, and honestly, sometimes you want to switch things up anyway.

Cream cheese works beautifully here, giving you that same tangy richness. Just soften it first so it blends smoothly with the cream.

Ricotta’s another solid choice if you’re going for lighter vibes.

Want to get fancy? Try gruyere or sharp cheddar instead. They’ll melt into golden, bubbly perfection.

For the potatoes, russets work too, though they’ll be fluffier than yukon golds.

Add bacon bits, swap chives for thyme, or throw in some roasted garlic.

What to Serve with French Scalloped Potatoes with Goat Cheese

These creamy, tangy scalloped potatoes practically beg for a protein that can hold its own against all that rich goat cheese goodness.

I love pairing them with herb-crusted lamb or beef tenderloin – something with enough flavor punch to complement, not compete.

Roasted chicken works beautifully too, especially when you rub it with garlic and rosemary. The herbs echo what’s happening in those potato layers.

For lighter options, I’d go with pan-seared salmon or pork tenderloin. Both have that perfect balance of richness without overwhelming the dish’s delicate tangy notes.

Final Thoughts

While this recipe might seem like just another potato dish, it’s honestly become one of those recipes I turn to when I want to impress without completely losing my mind in the kitchen.

The goat cheese adds that sophisticated French twist without requiring fancy techniques or ingredients you can’t pronounce.

Sure, it takes an hour to bake, but most of that’s hands-off time. Perfect for when you need something that looks like you spent all day cooking but actually gives you time to panic about other things, like whether you have enough wine.

Recipe Card

Introduction: These elegant French-inspired scalloped potatoes combine creamy goat cheese with perfectly layered Yukon Gold potatoes and caramelized onions. Rich, sophisticated, and surprisingly simple to make, this dish transforms humble potatoes into a restaurant-quality side that’s perfect for special occasions or when you want to elevate your dinner game.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Serves: 8

Ingredients:

• 4 cups heavy cream
• 2 cups smooth goat cheese
• 1/2 cup chives, finely chopped
• 2 lbs Yukon Gold potatoes, finely sliced
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter, cubed
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together goat cheese and heavy cream until smooth. Season with salt and pepper, then stir in chopped chives. Set aside.
3. Using a mandoline or sharp knife, slice potatoes into 1/8-inch thick slices. Rinse and keep in cold water.
4. In a large skillet, heat olive oil and sauté onions with minced garlic for about 10 minutes until caramelized. Season with salt and pepper.
5. Drain potatoes and pat completely dry with paper towels.
6. In an ovenproof dish, layer half the potato slices in overlapping rows.
7. Cover with half the caramelized onions and 1/4 of the goat cheese mixture.
8. Repeat layering with remaining potatoes, onions, and another 1/4 of cheese mixture.
9. Top with remaining goat cheese mixture and pour any leftover cream over the top.
10. Dot surface with cubed butter and season final layer with salt and pepper.
11. Bake for 1 hour until golden brown and potatoes are tender when pierced with a knife.

Notes:

• A mandoline slicer guarantees uniform potato thickness for even cooking, but a sharp knife works if slicing carefully.
• Rinsing potatoes removes excess starch and prevents the dish from becoming gluey.
• Make sure potatoes are completely dry before layering to prevent watery results.
• Can be assembled up to 24 hours ahead and refrigerated; add 15 minutes to baking time if cooking from cold.
• Substitute cream cheese mixed with milk for goat cheese if preferred, though flavor will be milder.
• Let rest 10 minutes after baking for easier serving and better layer definition.
• Dish can be covered with foil if browning too quickly during baking.

Nutritional Information:

Frequently Asked Questions

Can I Make French Scalloped Potatoes With Goat Cheese Ahead of Time?

I’d recommend assembling the dish completely, then covering and refrigerating up to 24 hours before baking. You’ll likely need to add 15-20 extra minutes to the cooking time since it’s starting cold.

How Do I Store Leftover French Scalloped Potatoes With Goat Cheese?

I store leftover scalloped potatoes in the refrigerator for up to three days in a covered container. I reheat portions in the oven at 350°F until warmed through and bubbly.

Can I Freeze French Scalloped Potatoes With Goat Cheese?

I can freeze scalloped potatoes with goat cheese for up to three months. I’ll wrap them tightly in plastic wrap and foil. They’ll lose some texture when reheated but remain tasty.

Why Are My French Scalloped Potatoes With Goat Cheese Watery?

Your scalloped potatoes turn watery when you don’t properly drain the sliced potatoes or use too much cream. I recommend patting potatoes completely dry and reducing cream slightly for better consistency.

How Do I Reheat French Scalloped Potatoes With Goat Cheese?

I’ll reheat them in a 325°F oven for 20-25 minutes, covering with foil to prevent over-browning. I’ll check that they’re heated through before serving again.