Side Dishes
Emeril Lagasse's scalloped potatoes bring a restaurant-worthy touch to any table with their cheesy cornmeal crust and vinegar-kissed tang that cuts through rich dishes. The secret lies in a rich, velvety sauce made with a roux—Emeril's signature technique—that creates that signature creamy texture while keeping the layers tender.
I've replicated this dish after years of testing, and the difference between homemade and restaurant versions is night and day.
What sets this recipe apart is the balance of textures and flavors: crispy golden edges from the cornmeal crust, creamy layers of potatoes, and a tangy vinegar note that brightens every bite.
The dish bakes in just 45 minutes at 375°F, making it perfect for weeknight dinners or holiday feasts. The key is patience—layering the potatoes carefully and letting the sauce simmer until it's thick enough to coat a spoon.
By the time you pull this dish from the oven, you'll have a casserole with a perfectly golden crust, tender potatoes infused with garlic and herbs, and a sauce so rich it clings to every layer.
The vinegar-kissed tang adds a bright contrast that makes this dish feel fresh and sophisticated. This is the kind of side that elevates any meal from ordinary to extraordinary.
Serve alongside grilled meats, roasted chicken, or even as a hearty vegetarian main with a simple salad. The leftovers reheat beautifully, making it ideal for meal prep. Here's how to make Emeril's signature scalloped potatoes at home—just like his restaurants serve them.
Ingredients for emeril lagasse scalloped potato
Six ingredients make the magic happen—creamy, crispy, and tangy all in one dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | For creaminess balance |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux |
| Cornmeal 🌽 | ½ cup | Fine grind preferred |
| Sharp White Vinegar 🍋 | ¼ cup | For tangy brightness |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly grated (block) |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🍃 | 2 whole | Removed after baking |
The potatoes are the star, so Russet is non-negotiable—thinner slices mean faster cooking and better texture. Costco or Walmart usually have the best prices for bulk potatoes, but any grocery store works. Peeled or not? Your call, but peeling gives that restaurant-style look. For the cheese, sharp cheddar from the deli counter (like Tillamook) melts better than pre-shredded—it's worth the extra minute grating. The cornmeal? Bob's Red Mill is my go-to, but any fine grind works. And don't skip the bay leaves—they add subtle depth that makes this dish feel special.
No heavy cream? Half-and-half plus a splash of milk gets you close, but the texture won't be quite as rich. Short on vinegar? Lemon juice at double the amount works in a pinch, but the flavor won't be identical. The roux is key—if you're nervous about it, make a white sauce first (butter + flour cooked together) then add the milk gradually. Fresh thyme is ideal, but dried works at one-third the amount. And if you're out of bay leaves? Dried rosemary at half the amount is a decent swap, though it'll have a different vibe.
This dish reheats beautifully—just cover it with foil and warm in the oven for 15-20 minutes at 350°F. Leftovers keep for 4-5 days in the fridge, but honestly, it's even better the next day once everything melds. For meal prep, I portion it into individual baking dishes so I can reheat just what I need. The cornmeal crust gets crunchy when reheated, so add a splash of milk to keep it moist if you're serving it cold.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Thinly slice those Russets, layer them in a baking dish, pour on the buttery cream sauce, and—boom—done. The flour-butter roux thickens everything just enough to feel restaurant-worthy without extra pots.
- Creamy Crisp Perfection: That golden crust on top? It’s not just looks—it’s the real deal. The heavy cream and milk create a velvety center, while the butter and flour make the edges so crisp they’ll have you reaching for seconds. Honestly, I’ve tried store-bought versions, and this beats them every time.
- Game for Any Meal: Between us, this is my secret weapon for holidays, lazy Sundays, or even a fancy dinner. Double the batch and freeze half—it reheats like a dream. My in-laws think I slaved over it, but I just pulled it from the fridge after work.
- Budget-Friendly Luxury: Russets and butter aren’t cheap, but this recipe stretches them far. A single baking dish, minimal prep, and ingredients you already own—no fancy gadgets or last-minute grocery runs. Plus, leftovers taste just as good cold the next day (yes, even on a Tuesday).
Step-by-step instructions for Emeril Lagasse's scalloped potatoes
Here's how to nail Emeril's signature dish with a crispy cornmeal crust and tangy vinegar kick.
Prep and Parboil the Potatoes
Start by peeling the 3 lb russet potatoes and slicing them into ¼-inch thick rounds using a mandoline or sharp knife. I like to keep them consistent so they cook evenly. Place them in a large pot of cold, salted water and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer for 5 minutes—this parboil step prevents them from falling apart during baking.
Drain the potatoes and immediately shock them in an ice bath for 2 minutes to stop the cooking process. This step is crucial for maintaining their shape and texture. Once cooled, transfer them to a clean kitchen towel and pat them completely dry. The drier they are, the better they'll crisp up in the oven later.
Make the Creamy Cornmeal Sauce
In a large saucepan, melt the ½ cup unsalted butter over medium heat. Add the ½ cup all-purpose flour and whisk constantly for 2 minutes until the mixture forms a smooth, pale roux. I know it's tempting to rush this, but taking the time ensures a creamy sauce without any floury aftertaste.
Gradually whisk in the 2 cups heavy cream and 1 cup whole milk, stirring continuously until the mixture thickens and coats the back of a spoon. Keep the heat at medium-low to prevent curdling. Stir in the ½ cup cornmeal, ½ cup sharp white vinegar, 1 tsp dried thyme, 1.5 tsp salt, ½ tsp black pepper, and the 4 minced garlic cloves. Let the mixture simmer for 3 minutes until it's thick enough to coat a spoon.
Layer the Potatoes
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup of the cheese sauce on the bottom to create a flavorful base. Arrange half of the parboiled potato slices in a single layer, slightly overlapping them. Sprinkle with 1 cup of the shredded sharp cheddar cheese and a few drops of the remaining sauce to help the cheese melt and bind.
Add the remaining potatoes in another layer, then pour the rest of the cheese sauce over the top. Sprinkle the remaining 1 cup shredded sharp cheddar cheese evenly over the surface. Place the 2 whole bay leaves on top—they'll infuse the dish with subtle herbal notes as it bakes. Cover the dish with aluminum foil and bake for 45 minutes.
Finish with a Golden Crust
Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges are bubbling. You'll know it's ready when the crust is crispy and the cheese has melted completely. If the top starts to brown too quickly, tent it loosely with foil to prevent burning.
Let the scalloped potatoes rest for 10 minutes before serving. This resting time allows the layers to set and makes it easier to slice. Serve warm with a dollop of extra cheese sauce if desired—it's that good. The combination of the crispy cornmeal crust, creamy sauce, and tangy vinegar makes this Emeril-inspired dish a standout.
Pro Tips For Making Emeril Lagasse Scalloped Potato
- USE COLD POTATOES: Slice those Russets right after peeling—no soaking, no waiting. Cold potatoes release less starch when they hit the hot oven, so your sauce stays silky instead of turning into glue. I learned this the hard way after my first batch turned into a sad, gummy mess.
- SALT THE MILK CREAM: Season the heavy cream and milk mixture before adding it to the potatoes. A pinch of salt (½ teaspoon) and a crack of black pepper here make a real difference—you’re not just flavoring the sauce, you’re seasoning the entire dish. Trust me, your taste buds will notice.
- BAKE UNTIL GOLDEN CRUST: Don’t pull them out at the first sign of browning. Let the top turn deep golden, almost caramelized, before checking for doneness. The edges should be crisp, and the center should yield slightly to a paring knife—this is how you get that Emeril-style texture.
- SKIP THE OVERMIXED ROUX: Whisk the butter, flour, and a splash of milk into a loose paste—just until combined, not a smooth sauce. Overworking it turns the roux into a gluey nightmare. A few small lumps? Doesn’t matter. The dish still comes together, and you save cleanup time.
Essential equipment for this dish
Essential Baking Dish
Emeril’s scalloped potatoes need a 9x13-inch heavy-duty baking dish to handle the moisture and weight without warping. I recommend All-Clad Stainless Steel or Ceramic CorningWare—both distribute heat evenly and resist browning too quickly. Avoid thin aluminum pans; they’ll cause uneven cooking and soggy layers. 🔥
Precision Tools
A mandoline slicer (like OXO Good Grips) is a game-changer for even ¼-inch potato slices—consistency prevents some slices from overcooking. If you don’t have one, a sharp Japanese pull-style knife works, but take your time. For measuring, a digital kitchen scale ensures accurate cheese and flour quantities.
Roux Mastery Kit
The roux is where flavor happens, so invest in a whisk with a long handle (I use Cuisinart Stainless Steel) to avoid splatters. A heatproof spatula (like OXO Silicone) helps scrape the saucepan without tearing the roux.
For temperature control, a thermometer (I prefer Thermoworks Smoke) ensures your oven stays at 375°F—critical for that perfect crust.
Cheese Prep Gear
Freshly grated sharp cheddar makes all the difference—skip pre-shredded (it has anti-caking agents). Use a microplane or box grater for maximum meltability. A fine-mesh sieve catches any stray cornmeal bits from the sauce, keeping it silky smooth.
For vinegar, a small measuring cup ensures precise ½ cup for that signature tang.
Resting & Serving
After baking, let the dish rest on a wire cooling rack (not the counter) to prevent sogginess. Use a spatula with a serrated edge (like Mercer Culinary) to slice cleanly through the layers. For serving, a slotted spoon helps transfer portions without collapsing the crust. 💫
Optional Upgrades
For extra crispiness, sprinkle ½ cup panko breadcrumbs on top before the final bake. A laser thermometer (like Thermoworks Thermapen) lets you check internal temps—aim for 190°F at the center for tender potatoes.
And if you love Emeril’s bold flavors, keep hot sauce (like Crystal or Tabasco) nearby for serving.
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russet potatoes?
While sweet potatoes will work, they'll change the texture and flavor profile significantly. Russets are ideal because they're starchy and hold their shape when baked. Sweet potatoes are denser and may become gummy. If you must use them, try a 50/50 mix with russets or reduce the baking time by 10-15 minutes to prevent overcooking.
Why does my cheese sauce get lumpy?
Lumpy sauce usually means the roux wasn't cooked long enough or the cream was added too quickly. Always whisk constantly when adding liquids to prevent lumps. For a smoother texture, strain the finished sauce through a fine-mesh sieve before pouring it over the potatoes. Also, make sure your butter is fully melted before adding flour.
Can I make this dish ahead of time?
This dish actually tastes better the next day as the flavors meld together. Assemble it completely (including the cheese topping) and refrigerate uncovered for 1-2 hours to let the top form a crust. Then cover and refrigerate. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. You can also freeze it for up to 3 months—just thaw overnight in the fridge before baking.
What's the secret to Emeril's signature tang?
The vinegar is key—it's what gives this dish that bright, restaurant-quality flavor. Use sharp white vinegar (not apple cider or balsamic) for the proper tang. If you're sensitive to vinegar's sharpness, reduce it to ¼ cup and add ½ teaspoon of sugar to balance. The vinegar also helps prevent the sauce from becoming too heavy, keeping it light and flavorful.
How do I fix soggy scalloped potatoes?
Soggy potatoes usually happen from uneven baking or not drying them properly after parboiling. To fix it, bake at a slightly higher temperature (400°F) for the last 10 minutes to crisp the top. For future attempts, make sure to pat the potatoes completely dry after parboiling and ice bath, and consider adding ½ cup breadcrumbs to the cheese mixture for extra texture.