Photos and recipe: Dave Sands
Roasted Garlic Scalloped Potatoes with Yuzu Hot Salt
Scalloped potatoes are the ultimate comfort side: thin slices of Yukon Gold baked in cream until they melt together under a golden, bubbly cheese crust. This version from Dave Sands takes it a step further with a whole bulb of roasted garlic mashed into the butter and cream, plus a finishing hit of Firecracker Farm Yuzu Hot Salt.
Why yuzu? Scalloped potatoes are rich by design, and rich dishes need something bright to keep every bite interesting. Yuzu Hot Salt brings a clean, citrusy brightness and a gentle warmth that cuts through the cream, cheese, and roasted garlic without turning the dish into a “spicy” side. Add some to the cream for depth, then finish with a few grinds at the table to keep that fresh citrus flavor front and center.
This is a natural fit for Thanksgiving, Christmas, Easter, or any Sunday roast. It feeds 6 to 8, reheats beautifully, and pairs with everything from prime rib to roast chicken.
Roasted Garlic Scalloped Potatoes
Ingredients:
- 3 lbs Yukon Gold potatoes
- 1 whole garlic bulb
- Olive oil, for roasting the garlic
- 4 tbsp unsalted butter, plus more for the baking dish
- 2 cups heavy cream
- ½ cup whole milk
- ½ tsp black pepper
- 1–2 tsp Firecracker Farm Yuzu Hot Salt, divided, to taste
- 1½ cups freshly grated Parmesan
- 1 cup shredded white cheddar
- 2 tbsp fresh chives, chopped
Directions:
- Roast the garlic. Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Reduce the oven temperature to 375°F.
- Slice the potatoes. While the garlic roasts, slice the Yukon Gold potatoes about ⅛ inch thick. A mandoline makes quick, even work of this.
- Make the roasted garlic cream. Melt the butter in a saucepan over medium-low heat. Squeeze the roasted garlic cloves into the butter and mash them smooth. Add the heavy cream, milk, black pepper, and 1 tsp Firecracker Farm Yuzu Hot Salt. Warm gently for 3–4 minutes. Do not let it boil.
- Layer the dish. Butter a 9-by-13-inch baking dish. Arrange a layer of potato slices, slightly overlapping, then pour some of the garlic cream over the top and sprinkle with Parmesan and white cheddar.
- Repeat the layers. Keep layering potatoes, cream, and cheese, finishing with the remaining cream and a generous top layer of cheese.
- Bake covered. Cover the dish with foil and bake at 375°F for 45 minutes.
- Bake uncovered. Remove the foil and bake another 20–30 minutes until the top is golden brown and bubbly and the potatoes are fork tender.
- Rest and finish. Let the potatoes rest for 15 minutes so the cream sets. Finish with a few more grinds of Firecracker Farm Yuzu Hot Salt to taste and plenty of fresh chopped chives.
Chef’s Tip
The Yuzu Hot Salt adds a beautiful citrus brightness to the rich roasted garlic, butter, and cheese. Season the cream with it during cooking, but save some for the very end. Adding it after the potatoes come out of the oven preserves its fresh yuzu flavor and gives every bite a bright, lightly spicy finish.
Tips for the Best Scalloped Potatoes
- Use Yukon Golds. Their waxy, buttery texture holds its shape in the cream while still turning tender. Russets work in a pinch but can get mealy.
- Slice evenly. Uniform ⅛-inch slices cook at the same rate so you never end up with crunchy potatoes next to mushy ones.
- Don’t boil the cream. Warming it gently keeps the dairy from breaking and lets the roasted garlic infuse.
- Let it rest. Fifteen minutes out of the oven lets the cream thicken and the layers set so the potatoes slice cleanly.
- Make ahead. Assemble the dish up to a day in advance, cover, and refrigerate. Add 10–15 minutes to the covered baking time if it goes in cold.
Frequently Asked Questions
What is yuzu salt? Yuzu salt is sea salt infused with yuzu, a Japanese citrus that tastes somewhere between a grapefruit, a mandarin, and a lime. Firecracker Farm Yuzu Hot Salt pairs that bright citrus with ultra-hot peppers for a seasoning that is both zesty and gently spicy.
Is this dish spicy? Not very. At 1 to 2 teaspoons in a 9-by-13 dish, the Yuzu Hot Salt reads as brightness and warmth rather than heat. If you want more kick, add extra grinds at the table.
What is the difference between scalloped potatoes and potatoes au gratin? Traditional scalloped potatoes are baked in cream without cheese, while au gratin potatoes include cheese between the layers and on top. This recipe uses both cream and cheese, so technically it is a hybrid, and it is better for it.
Can I make this ahead? Yes. Assemble the dish up to a day ahead, cover, and refrigerate. Bake as directed, adding 10–15 minutes to the covered time. Leftovers reheat well in a 350°F oven, covered, for about 20 minutes.
What should I serve with roasted garlic scalloped potatoes? They are a classic match for prime rib, glazed ham, roast chicken, or holiday turkey. For a full Firecracker Farm meal, try them alongside Tri-Tip with Chimichurri and Hot Salt or Char-Grilled Yuzu Chicken Thighs.
To Serve
Bring the dish to the table hot, scoop generously, and pass the Firecracker Farm Yuzu Hot Salt grinder so everyone can finish their own portion with a little extra citrus and heat.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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