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Easy to make, these scalloped potatoes with cheddar are creamy, cheesy, and full of wonderful flavors. Very tender and loaded with Cheddar Cheese.
What are scalloped potatoes?
Scalloped potatoes are my go-to dish for any holiday gathering.
I just made them for Thanksgiving 2 weeks ago, I made them yesterday, just because my husband requested and I’m going to make them again for Christmas. The recipe requires minimal effort and just a few staple ingredients.
This amazing side dish goes well with any meat for the holidays.
It could also work as an easy weeknight dinner, if you are not up to cooking meat. You can also bring these to a potluck.
They taste just as good at room temperature or cold, but they also reheat easily in the oven.
I usually make my scalloped potatoes with yellow potatoes and milk instead of heavy cream. Salt, pepper and a little bit of thyme are the perfect seasonings in this dish.
I also used chicken stock, which brought some extra flavor and helped maintain the potatoes perfectly cooked and tender.
What is the difference between scalloped potatoes and Au Gratin?
To be honest, I feel guilty for using both terms interchangeably! Apparently scalloped potatoes and potato au gratin are two different dishes, that share the same concept, but differ slightly.
Potato gratin calls for slightly thinner potato slices and it is generally a creamier dish, with lots of cheese, a little more sauce and sometimes crumb topping.
Since I’m a huge cheese lover, my scalloped potatoes are usually very cheesy.
Regardless of what you are going to call this dish, it will definitely taste super delicious, I promise!
What ingredients do you need to make scalloped potatoes?
- potatoes (I used Yukon gold)
- butter
- shallot (or onion)
- garlic
- chicken or vegetable stock
- flour (or cornstarch)
- salt
- pepper
- milk or half & half
- thyme
- cheese
How to make cheesy scalloped potatoes?
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Preheat oven to 400F.
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Grease a 9×9 inch baking dish and set aside. A rectangular baking dish could be used.
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In a medium skillet melt butter over medium heat. Add shallot and cook for 3-4 minutes, stirring frequently. Be careful not to burn it. Add garlic and cook for 1 minute.
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In a small bowl mix together whole wheat flour and 2-3 tbsp chicken stock. Add the mixture to the cooked shallot. Cook for 1-2 minutes, stirring frequently. Add the remaining stock, milk, salt, pepper and thyme. Bring to a boil and cook for 2 more minutes, or until it thickens a little, stirring frequently. Remove from heat.
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Arrange 1/2 of the potatoes covering the bottom of the baking dish. Pour 1/2 of the sauce over them. Sprinkle 1/2 cup of cheddar cheese. Arrange the remaining potatoes on top. Pour the rest of the sauce. Sprinkle the rest of the cheese.
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Cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake for 25-30 minutes until bubbly and the potatoes are cooked through. Garnish with some fresh thyme. Serve.
With the holiday craziness, casseroles like this are my favorite. There is just a little cooking involved to prepare the sauce and assemble the dish. All you need to do afterward it bake it covered for 30 minutes and then uncovered for 25-30 more minutes.
What kind of cheese to use for scalloped potatoes?
To make these Scalloped Potatoes With Cheddar, you need good quality cheese. I like to use sharp cheddar, but mild or white cheddar work as well. I’ve made these with Gruyere cheese and they tasted awesome.
What are the best potatoes to use to make scalloped potatoes?
I’d say starchier potatoes work better in this recipe, but while Russet potatoes have a lot of starch, they are not my favorite ot use in recipes.
For these cheesy scalloped potatoes with cheddar I usually use Yukon Gold potatoes, because they make the sauce creamy, but still hold their shape well.
I soak them in cold water for a few minutes, after I slice them.
How thick should you slice potatoes for this scalloped potatoes recipe?
Since we are not pre-cooking (par boiling) the potatoes, before we assemble the dish and bake it, I prefer to slice the potatoes thin. Thin meaning, between 1/4 and 1/8 inch thick, I usually go for 1/8-inch. I just use a sharp knife for slicing, but you can use a mandolin slicer, I’m not a huge fan of these.
These Scalloped Potatoes With Cheddar are perfect for any holiday or weekend gathering. The perfect side dish for roasted (grilled) meat.
What to serve these scalloped potatoes with cheddar with?
These potatoes go well with steak, chicken or fish. You can serve them with vegetarian meals as well.
Here are some meat dishes that you can pair with these scalloped potatoes:
Scalloped Potatoes With Cheddar
Video
Ingredients
- 2 pounds potatoes, (I used yellow), peeled, washed and sliced into 1/8 inch rounds
- 1 cup grated cheddar cheese, (I used Kraft Natural Cheese Sharp Cheddar)
- 2 tbsp butter
- 1 shallot, , chopped
- 2 garlic cloves, , pressed
- 2 tbsp whole wheat flour
- 1/2 cup chicken or vegetable stock
- 1 1/4 cups milk, (2%)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme and more for garnishing
Instructions
- Preheat oven to 400F.
- Grease a 9×9 inch baking dish and set aside.
- In a medium skillet melt butter over medium heat. Add shallot and cook for 3-4 minutes, stirring frequently. Be careful not to burn it. Add garlic and cook for 1 minute.
- In a small bowl mix together whole wheat flour and 2-3 tbsp chicken stock. Add the mixture to the cooked shallot. Cook for 1-2 minutes, stirring frequently. Add the remaining stock, milk, salt, pepper and thyme. Bring to a boil and cook for 2 more minutes, or until it thickens a little, stirring frequently. Remove from heat.
- Arrange 1/2 of the potatoes covering the bottom of the baking dish. Pour 1/2 of the sauce over them. Sprinkle 1/2 cup of cheddar cheese. Arrange the remaining potatoes on top. Pour the rest of the sauce. Sprinkle the rest of the cheese.
- Cover with aluminum foil. Bake for 30 minutes. Remove the foil and bake for 25-30 minutes until bubbly and the potatoes are cooked through. Garnish with some fresh thyme. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this great recipe. Has a wonderful balance of flavors and is not hard to make. We used a half of an onion instead of a shallot, cracker-barrel sharp yellow cheddar cheese, and baked in a 9X13 pan. Went great with our Christmas ham. Will definitely make again!
We added some chopped parsley and ham. My husband loved it!
Great! Glad you liked these!