Using both sweet potatoes and Yukon gold potatoes gives classic, comforting scalloped potatoes a delicious upgrade. Perfect for family gatherings and holiday dinners at any point in the year, this impressive potato side dish delivers creamy richness, robust savory flavor, and a delightful crunch with a herby panko-pecan topping. You can assemble the dish (minus the topping) ahead of time and refrigerate up to 12 hours before you’re ready to bake. 

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 35 mins
Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat your oven to 400°F. Lightly coat a 2- to 3-quart baking dish with cooking spray.

  • Peel potatoes and place them in a bowl of cold water. Using a mandoline, slice potatoes into 1/8-1/4 inch rounds. Return slices to cold water until ready to use.

  • Stir together heavy cream, flour, thyme, garlic, 1/4 cup of the butter, and 1 teaspoon of the salt in a medium sauce pan over medium. Bring just to a boil; remove from heat.

  • Combine pepper and remaining 1 teaspoon salt in a small bowl. Combine chopped parsley and rosemary in a second small bowl. 

  • Drain sliced potatoes, and pat dry. Place half of the potato slices evenly into prepared baking dish. Sprinkle with 1 tablespoon of the chopped herbs, half of the salt-pepper mixture, and half of the cheese. Repeat process with remaining half potato slices, 1 tablespoon of the herbs, remaining salt-pepper mixture and cheese. Pour cream mixture evenly over potatoes. Cover with aluminum foil, and bake in preheated oven 25 minutes.

  • Stir together panko, pecans, lemon zest, and remaining 1 tablespoon herbs and 1 tablespoon melted butter in a small bowl until combined well. Uncover potatoes; sprinkle evenly with panko mixture. Bake another 20 to 25 minutes, or until topping is golden and mixture is bubbling. Let stand 10 to 15 minutes before serving.