Main Page, Side Dishes

Scalloped Potatoes with Cheese

Sometimes I just want to do something different with potatoes.  I get tired of mashed or baked or french fried.  Same old, same old.  I was going through my old (really old) index-card box full of passed down family recipes and discovered this one for scalloped potatoes.  Hmmm…I normally am not a fan of scalloped potatoes but this looked good and if it makes you hungry as you read through the recipe then it must be good!



Scalloped Potatoes with Cheese

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delightfully easy side dish that will make your meal burst with flavor!


  • 2 pounds Russet potatoes, peeled, sliced thin
  • 2 pounds Yukon Gold potatoes, peeled, sliced thin
  • 1 small to medium onion, sliced thin
  • 1/4 cup butter
  • 3 cloves minced garlic
  • 1/4 cup flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 cup chicken broth
  • 2 cups milk
  • 2 cups grated sharp cheddar cheese (hold 1/2 cup for topping)
  • 1 cup grated white cheddar cheese (hold 1/4 cup for topping)


  1. preheat oven to 400 degrees. Spray a 9×13 inch casserole dish with non-stick cooking spray.
  2. In large skillet over medium heat melt the butter. Add garlic and saute for 1 minute; stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes while whisking. Add in the onion powder, paprika, parsley, salt and pepper. Slowly add in the chicken broth and milk; Whisk until smooth and simmer for 5 minutes. Turn the heat to low and add in 1/2 cup of the sharp cheddar and 1/4 cup of the white cheddar. Simmer for 3-5 minutes.
  3. Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish. Pour 1/2 of the cheese sauce over the potatoes. Layer the rest of the potatoes and the onions and pour the rest of the cheese sauce over all. Top with the remaining cheeses. Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 25-30 minutes or until it looks well browned on the top and you can hear it bubbling.

Note: I haven’t made these yet.  The photo is from the back of the recipe (maybe from a magazine?).  But I just wanted to share the recipe with you so if you beat me to making it, please share your comments here with me!  Let me know if and how you may have tweaked the recipe and maybe even a photo of your masterpiece!

Enjoy and Happy Cooking!

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