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Scallion and Ricotta Potato Gratin with Parmesan

Prep 25 min Cook 60 min Difficulty 3/5

Creamy scallion and ricotta potato gratin with Parmesan and melty cheddar; easy to assemble and bake for weeknights or holiday sides.

Why this recipe works

A scallion and ricotta potato gratin with Parmesan—creamy, cheesy, and easy enough for weeknights or holiday sides. Suits home cooks who want a rich potato bake that balances tangy ricotta with sharp Parmesan and melty sliced cheeses.

Search intent: recipe for scallion ricotta potato gratin
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Key takeaways

Layer thinly sliced potatoes with a ricotta-sour cream-parmesan custard for creamy texture.
Bake covered then uncovered so potatoes steam then brown; rest 10 minutes before serving.
Use cheddar and pepper jack for melty richness; scallion greens add fresh finish.

Recipe guide

A scallion and ricotta potato gratin with Parmesan—creamy, cheesy, and easy enough for weeknights or holiday sides. Suits home cooks who want a rich potato bake that balances tangy ricotta with sharp Parmesan and melty sliced cheeses.

A creamy, cheesy potato gratin that’s simple to assemble and reliably crowd-pleasing.

  • Layer thinly sliced potatoes with a ricotta-sour cream-parmesan custard for creamy texture.
  • Bake covered then uncovered so potatoes steam then brown; rest 10 minutes before serving.
  • Use cheddar and pepper jack for melty richness; scallion greens add fresh finish.

Ingredients — condensed list

Ingredients (yields about 8 servings): Idaho potatoes (thinly sliced, about 3–4 lb total), 4 stalks scallions (reserve greens for garnish), 1 small yellow onion (thinly sliced), 2 cloves garlic (minced), 1 cup ricotta, 1/2 cup sour cream, 1/2 cup half-and-half, 1 can cream of chicken soup, 1 cup shredded Parmesan (divided), 4 slices Double Cheddar, 4 slices Pepper Jack, salt and pepper, butter or oil to grease the dish.

Method — step-by-step

1) Preheat oven to 375°F (190°C). Grease a 9x13 or similar baking dish. 2) Mix ricotta, sour cream, half-and-half, cream of chicken soup, minced garlic and half the Parmesan; season. 3) Layer a thin coat of mixture, then a single layer of potato slices, some sliced onion and chopped scallions; spoon more mixture to coat. Repeat until used, finishing with the mixture on top. 4) Tear cheddar and pepper jack slices over top and sprinkle remaining Parmesan. Cover tightly with foil and bake 45 minutes. 5) Remove foil and bake 20–25 minutes more until tender and golden. Rest 10 minutes, garnish with scallion greens and serve.

Tips, timing, and substitutions

Keep slices uniformly thin (1/8-inch) for even cooking; a mandoline speeds this. If potatoes are large, overlap slightly but avoid stacking thickly. To reduce salt, use low-sodium soup and taste the ricotta mixture before seasoning. For a lighter version omit cheddar/pepper jack and stir extra Parmesan into the ricotta mix.

Ingredients

  • 1 bag Idaho potatoes
  • 4 stalks green onions (scallions)
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1 cup shredded Parmesan cheese
  • 2 cloves garlic
  • 1 small yellow onion
  • 4 slices Double Cheddar cheese
  • 4 slices Pepper Jack cheese
  • 1/2 cup half and half
  • 1 can cream of chicken soup

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Peel (optional) and thinly slice the potatoes about 1/8-inch thick.
  3. Thinly slice the yellow onion and chop the scallions, keeping some green tops for garnish.
  4. Mince the garlic cloves.
  5. In a bowl, mix ricotta, sour cream, half and half, cream of chicken soup, minced garlic, and half of the shredded Parmesan until smooth and creamy; season with salt and pepper to taste.
  6. Layer a thin coating of the ricotta mixture on the bottom of a greased baking dish.
  7. Arrange a single layer of potato slices over the mixture, sprinkle some sliced onion and chopped scallions, and spoon more ricotta mixture to cover the layer.
  8. Repeat layering potatoes, onions, scallions, and ricotta mixture until ingredients are used, finishing with the ricotta mixture on top.
  9. Tear the Double Cheddar and Pepper Jack slices and distribute them evenly over the top layer.
  10. Sprinkle the remaining shredded Parmesan over the cheeses.
  11. Cover the dish tightly with foil and bake for 45 minutes, then remove foil and bake an additional 20–25 minutes until potatoes are tender and top is golden and bubbly.
  12. Let rest 10 minutes before serving and garnish with reserved scallion greens.

FAQs

How long does the gratin keep and how do I reheat it? Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, about 20–30 minutes; add foil if top browns too fast.
Can I make this vegetarian or swap the canned soup? Replace cream of chicken soup with an equal amount of low-sodium chicken broth thickened with a tablespoon of flour or use plain cream of mushroom for a vegetarian option (omit broth-based swaps with vegetable stock).
Can I assemble ahead and bake later? Make through step of assembling, cover tightly, and refrigerate up to 24 hours; add 5–10 minutes to covered bake time when cooking from chilled.