Scalloped Potatoes With Cheddar
Easy to make, these scalloped potatoes with cheddar are creamy, cheesy, and full of wonderful flavors. Very tender and loaded with Kraft Natural Cheese.
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 of 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.
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.
To make these Scalloped Potatoes With Cheddar, you need good quality cheese. I like to use sharp cheddar.
They are available at the refrigerated/cheese aisle at Walmart. I like to have this cheese in the fridge for recipes like scalloped potatoes and Mac&Cheese. With great varieties, Kraft Natural Cheese is one of my favorite brands. Head over to your local Walmart to check it out.
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.
These Scalloped Potatoes With Cheddar are perfect for any holiday or weekend gathering. The perfect side dish for roasted (grilled) meat.
- 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
- Preheat oven to 400F.
- Grease a 9x9 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.
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