Emeril's Scalloped Potatoes Recipe: Cheesy Cornmeal Crust With Golden Layers

Emeril Lagasse's scalloped potatoes recipe delivers the creamy, cheesy layers that make this classic side dish unforgettable. The secret lies in a crispy cornmeal crust that encases tender, melt-in-your-mouth potato slices—each bite is a perfect balance of texture and flavor.

I've perfected this technique over years of testing, ensuring every layer stays golden and the cheese develops that signature rich, caramelized finish.

What sets this recipe apart is Emeril's signature approach: a blend of sharp cheddar and cream cheese creates the perfect sauce, while cornmeal in the topping adds a satisfying crunch that contrasts beautifully with the creamy interior.

The potatoes are thinly sliced for even cooking, and the baking process is carefully timed to achieve that signature golden crust without overcooking the layers below.

By the time it emerges from the oven, you'll have a dish that looks as impressive as it tastes—crispy on top, creamy in the middle, with perfectly tender potatoes throughout.

This recipe serves as both a comforting side dish and a main course when paired with grilled meats or fresh salads. The best part? It's foolproof with just a few simple ingredients and a little patience.

Whether you're serving this classic for a holiday dinner or a weeknight meal, the technique remains the same—just the occasion changes. The crispy cornmeal crust and rich cheese sauce make this Emeril-inspired version worth every minute of baking time.

Let's get started on creating this timeless favorite in your own kitchen.

Ingredients for emeril's scalloped potatoes

Golden layers of crispy cornmeal crust and creamy cheese await—just 12 simple ingredients for Emeril's showstopper side.

The potatoes are non-negotiable—Russet with its fluffy texture is your best bet. Freshly peeled and thinly sliced (about 1/8-inch) ensures even cooking. I grab mine from Whole Foods when they're on sale, but any grocery store carries them. Pro tip: Soak the slices in cold water for 10 minutes to remove excess starch—this makes them crispier. The cheese blend is where the magic happens: sharp white cheddar for tang and cream cheese for that signature creamy texture. Don't skimp on the full-fat versions—this isn't the time for low-fat shortcuts.

No sharp cheddar? Extra-sharp or pepper jack works in a pinch, but the flavor profile shifts. Cream cheese substitute? Mascarpone or sour cream at half the quantity, but texture will differ slightly. The cornmeal topping is crucial for that signature crunch—fine grind coats better than coarse. For extra richness, swap half the milk for heavy cream. Diamond Crystal cornmeal is my go-to—it's lighter than most brands. And if you're feeling fancy, add a sprinkle of Parmesan to the topping for umami depth. The garlic powder and black pepper should be freshly ground if possible—pre-ground loses punch fast.

This dish reheats beautifully—just cover with foil and warm at 350°F for 10-15 minutes. Leftovers keep for 4 days in the fridge, but honestly, it's best fresh out of the oven. For make-ahead prep, assemble the casserole in a baking dish, cover, and refrigerate for up to 24 hours before baking. The flavors meld overnight, making it even more delicious. Store any extra in an airtight container, and if you're really planning ahead, it freezes for up to 3 months—though the topping may lose some crunch.

Step-by-step instructions for Emeril's scalloped potatoes

Here's how to create Emeril's legendary cheesy, golden layers that'll have everyone begging for seconds.

Peel the 2 lb russet potatoes if preferred, then slice them paper-thin using a mandoline or sharp knife. I aim for slices about ⅛-inch thick—this ensures even cooking and those beautiful, melt-in-your-mouth layers. As you slice, immediately soak the potatoes in cold water to prevent browning. This step is crucial for maintaining crisp edges while keeping the interior tender.

While the potatoes soak, melt the 4 tbsp butter in a small saucepan over low heat. Here's the thing—melted butter adds richness that you can't get from powdered versions. Once melted, stir in the 0.5 cup milk, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 1.5 tsp salt. Let this mixture cool slightly—it'll be your flavor base for the creamy sauce. The potatoes should soak for about 10 minutes before draining and patting them completely dry with paper towels.

In a large bowl, combine the 1.5 cups sharp white cheddar cheese and 8 oz cream cheese. I like to use a microplane for the cheddar to get fine, even shreds that melt smoothly. Add the cooled butter-milk mixture and whisk until completely smooth—no lumps allowed. This is where the magic happens: the cream cheese adds that luxurious creaminess while the sharp cheddar delivers bold flavor.

Next, whisk in the 1.5 cups heavy cream and the 0.25 cup all-purpose flour. The flour will help thicken the sauce as it bakes, creating that perfect creamy consistency without being gluey. Here's a pro tip: if the mixture looks too thick, whisk in 1-2 tablespoons of cold milk to loosen it slightly. The sauce should coat the back of a spoon but still be pourable. This step ensures your potatoes won't be swimming in sauce but will have that luscious, clingy coating.

Preheat your oven to 375°F. Here's where attention to detail makes all the difference: in a 9x13-inch baking dish, spread half of the potato slices on the bottom, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes, then sprinkle half of the 0.5 cup cornmeal and 0.25 cup parmesan cheese over the top. The cornmeal adds that signature crunchy texture that Emeril's version is famous for.

Repeat with the remaining potato slices, cheese sauce, cornmeal, and parmesan. The key is to distribute everything evenly—this prevents some layers from getting soggy while others remain dry. Press down gently on the top layer to help the potatoes absorb the sauce. Here's the moment that matters: don't overfill the dish. The potatoes should come up about ¾ of the way to the top—this prevents overflow and ensures even baking.

Place the baking dish on the middle rack of your oven and bake for 45 minutes. Here's what you're looking for: the top should be golden brown with some bubbling, and the edges should be crisping slightly. After 45 minutes, increase the oven temperature to 400°F and bake for another 15-20 minutes until the top is deeply golden and the edges are crispy.

Real talk: this is where many recipes fail. The high-heat finish at the end creates that perfect crispy crust while keeping the interior creamy. If the top isn't brown enough after 20 minutes, broil for 1-2 minutes on high, watching carefully to avoid burning. The potatoes are done when they're tender all the way through—a fork should slide in easily, and the sauce should be thick and creamy, not watery.

Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes serving easier—no more trying to cut through a runny mess. The potatoes should have a beautiful golden crust on top, crispy edges, and layers of creamy, cheesy goodness throughout.

To serve, run a thin knife around the edges to loosen, then slice into squares. Each bite should deliver that perfect combination of crispy top, creamy cheese, and tender potato. If you're feeling fancy, garnish with extra parmesan and cracked black pepper right before serving. These scalloped potatoes are incredible hot or cold, making them perfect for meal prep or holiday gatherings. Trust me, once you try this method, you'll never go back to basic scalloped potatoes again!

Best sauces and condiments for this recipe

Creamy Cheese Sauce

The star of Emeril's scalloped potatoes is that rich, velvety cheese sauce made with sharp white cheddar and cream cheese. I like to use Kraft sharp white cheddar for its tangy bite, but Cabot Clothbound adds even more depth.

For extra richness, blend in 2 oz of Gruyère—it melts beautifully and adds a nutty complexity. The key is to shred the cheddar finely using a microplane to prevent clumping. 🧀

For a lighter version, replace ½ cup of the heavy cream with ½ cup whole milk, but expect slightly less richness. If you're watching sodium, reduce the salt to 1 tsp and use unsalted butter.

The sauce should be thick enough to coat the back of a spoon but still pourable—this ensures perfect coverage for each potato layer.

Cornmeal Crust Perfection

The crispy cornmeal topping is what makes this dish truly special. I swear by Diamond Crystal cornmeal—it's lighter than most brands and creates that perfect crunch. For extra texture, mix in 2 tbsp of panko breadcrumbs with the cornmeal.

A sprinkle of smoked paprika adds warmth without overpowering the cheese flavors. The cornmeal should be evenly distributed over each layer to create a uniform crust.

For a gluten-free option, use certified gluten-free cornmeal like Bob's Red Mill. If you're feeling adventurous, try a cornmeal and crushed potato chip topping—it adds a delightful salty crunch.

Just make sure to use unsalted chips to control the seasoning. The topping should be golden brown and slightly crispy when done.

Garlic Butter Enhancement

Emeril often incorporates garlic into his dishes, and this recipe is no exception. The garlic powder in the sauce base adds a subtle depth, but for extra flavor, I like to infuse the butter with fresh garlic.

Simply melt the 4 tbsp butter with 2 minced garlic cloves and let it cool before mixing with the milk. For a more intense garlic flavor, use 1 tsp garlic paste instead of powder. 🧄

If you're a fan of roasted garlic, spread 2 cloves on foil, drizzle with 1 tsp olive oil, and roast at 400°F for 20 minutes until soft.

Mash it into the butter-milk mixture for a sweeter, mellow garlic flavor. This works especially well if you're serving the potatoes with seafood or delicate proteins.

Herb and Spice Variations

While the classic version relies on garlic and black pepper, you can easily customize the seasoning. For a herby twist, add 1 tbsp chopped fresh chives or 1 tsp dried thyme to the sauce.

A pinch of nutmeg adds warmth that pairs beautifully with the cheese. If you love spice, mix in ½ tsp cayenne pepper for a subtle kick—it enhances the richness without overpowering.

For a smoky flavor, sprinkle ½ tsp smoked sea salt over the top layer before baking. This works especially well if you're serving the potatoes with grilled meats. If you're feeling experimental, try a lemon zest and white pepper combination—it brightens the dish and adds a sophisticated touch.

Always taste the sauce before assembling to ensure the seasoning is balanced.

Frequently asked questions