These Scalloped Yukon Gold and Sweet Potatoes are a rich, creamy, and beautifully layered side dish that feels special enough for a holiday table but comforting enough for a cozy family dinner. Thin slices of buttery Yukon Gold potatoes and naturally sweet orange sweet potatoes are arranged in alternating layers, then baked in a savory herb cream sauce with mozzarella and Boursin cheese. The result is a golden, bubbling potato gratin with tender slices, a creamy center, and a gorgeous presentation.

If you are looking for an impressive potato side dish for Thanksgiving, Christmas, Easter, Sunday dinner, or any meal where you want something a little extra, this recipe is a wonderful choice. It takes a little time to slice and arrange the potatoes, but the process is simple and the finished dish is absolutely worth it. The combination of Yukon Gold potatoes and sweet potatoes gives every bite a balance of savory, sweet, creamy, and herby flavors.

Scalloped Potatoes

Scalloped potatoes, also known as au gratin potatoes, are one of those classic side dishes that always feels warm, generous, and satisfying. Traditional versions are usually made with thinly sliced potatoes baked in a creamy sauce, often with cheese on top or between the layers. This version keeps that comforting foundation but adds sweet potatoes for color, flavor, and a beautiful layered look.

For these Scalloped Yukon Gold and Sweet Potatoes, the slices are arranged in an alternating pattern around the skillet. This creates a striking presentation that looks elegant without requiring complicated technique. Yukon Gold potatoes bring a naturally buttery texture, while sweet potatoes add gentle sweetness and a soft contrast. Together, they make a side dish that looks as good as it tastes.

The sauce is simple but flavorful. Whole milk, butter, garlic, fresh herbs, salt, and pepper create a savory base, while dried potato flakes help thicken the mixture. Mozzarella melts into the layers, and Boursin cheese on top adds a creamy, herb-forward finish. After baking, the potatoes become tender, the top turns golden, and most of the sauce is absorbed into the layers.

What You’ll Need for These Scalloped Potatoes

• 4 medium Yukon Gold potatoes (or russet)
• 4 medium sweet potatoes
• 2 cups whole milk
• 1/4 cup butter
• 2 garlic cloves, minced
• 1 Tablespoon minced fresh Italian parsley
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon minced fresh sage
• 1 Tablespoon minced fresh thyme
• 1 1/2 teaspoons fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup dried potato flakes*
• 1 1/4 cups grated mozzarella cheese
• 1 block Boursin cheese

What should I bake this in?

An oven-safe skillet is a great option for this recipe because you can prepare the sauce on the stovetop, build the layers in the same pan, and transfer everything directly to the oven. A round skillet also makes it easy to arrange the potato slices in a circular pattern, which gives the finished dish its signature look.

A lidded cast iron skillet works especially well because it can go from the stovetop to the oven and hold heat evenly. If your skillet does not have a lid, tightly covering the pan with foil during the first part of baking works too. This covered baking time helps the potatoes steam and soften before the dish is uncovered to brown on top.

You can also make the sauce in a regular skillet or saucepan, then transfer it to a baking dish. A round dish will help create the same spiral pattern, but a rectangular or oval baking dish will still work. The most important thing is to use a baking dish that gives the potatoes enough room to sit in even layers and allows the sauce to cover them well.

Save This Scalloped Yukon Gold and Sweet Potatoes Recipe

Yield: 8 servings

Scalloped Yukon Gold and Sweet Potatoes

These Scalloped Yukon Gold and Sweet Potatoes are creamy, cheesy, and beautifully layered. Made with fresh herbs, mozzarella, Boursin cheese, and thinly sliced potatoes, this side dish is perfect for holidays, dinner parties, or any meal that needs a comforting potato gratin.

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Ingredients

• 4 medium Yukon Gold potatoes (or russet)
• 4 medium sweet potatoes
• 2 cups whole milk
• 1/4 cup butter
• 2 garlic cloves, minced
• 1 Tablespoon minced fresh Italian parsley
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon minced fresh sage
• 1 Tablespoon minced fresh thyme
• 1 1/2 teaspoons fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup dried potato flakes*
• 1 1/4 cups grated mozzarella cheese
• 1 block Boursin cheese

Instructions

1. Working with one potato at a time, peel the potato and slice it into 1/8-inch-thick rounds. Place the slices in a bowl of water while you prepare the remaining potatoes.
2. In a large oven-safe skillet, combine the whole milk, butter, and minced garlic. Bring the mixture to a gentle simmer, then remove it from the heat. Stir in the parsley, rosemary, sage, thyme, sea salt, and black pepper.
3. Add the dried potato flakes and stir until the sauce is fully combined and begins to thicken. Reserve 2 cups of the sauce, leaving the rest in the skillet.
4. Drain the potatoes and pat them dry with kitchen towels. Arrange half of the slices over the sauce, alternating Yukon Gold potatoes and sweet potatoes as you work from the outside edge of the pan toward the center. Season with a little additional salt and pepper, then sprinkle with half of the mozzarella and spoon over half of the reserved sauce. Repeat with the remaining potatoes, seasoning, mozzarella, and sauce.
5. Crumble the block of Boursin cheese evenly over the top of the potatoes.
6. Preheat the oven to 400°F. Cover the skillet with a lid or tightly with foil. Bake for 30 minutes. Uncover and continue baking until the top is golden and most of the liquid has been absorbed, about 25 minutes more. Let the scalloped potatoes stand for 10 minutes before serving.

Notes

*Dried instant potato flakes are used as a thickener in this recipe. Flour or cornstarch may be used as a substitute.

For the cleanest layers, try to slice the potatoes as evenly as possible. Patting the potato slices dry before arranging them also helps the sauce bake into the dish without becoming watery.