White Cheddar Scalloped Potatoes
These white cheddar scalloped potatoes are the perfect holiday side dish, but they’re also so easy that you can make them for a regular weeknight dinner. With tender potatoes baked with cream and topped with white cheddar cheese, what’s not to love?!
A good scalloped potatoes recipe is hard to find. It’s one of those side dishes that sound delicious but often go wrong. Undercooked potatoes, burnt cheese topping and a sad lack of flavor are some of the most common problems.
But this potato recipe fixes all of that!
And there’s no fussy cheese sauce to make, no mushroom soup, and no other strange ingredients.
Ingredients and Tools You’ll Need
A shallow dish makes sure that everything is covered in heavy whipping cream, so they cook through, and tightly covering with foil keeps the moisture in.
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- 1 tablespoon butter softened
- 1-1½ pounds potatoes (about 4 small potatoes) sliced ¼ inch thick – Russet potatoes are best, and you don’t have to peel them
- 1¼ cups heavy cream
- 1 tablespoon flour
- ¼ cup diced onion
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup white cheddar – freshly shredded
Equipment
- aluminum foil
- a shallow baking dish or casserole dish – it needs to be shallow enough for the cream to coat all the potatoes
How to Make White Cheddar Scalloped Potatoes
Prep. Start by buttering the baking dish, and be generous. This will add flavor to the finished dish. Preheat the oven to 350 and place the rack in the center of the oven.
Make cream mixture. Combine the cream, flour, salt, and pepper.
Assemble. Work in layers to make sure that each bite has great flavor. Put a layer of potatoes down, one layer thick, and sprinkle some of the onions on top. Keep going until all the potatoes and onions are used up. Then, pour the cream mixture on top.
Bake. Cover it tightly with foil and bake for 45-55 minutes until the potatoes are tender. Then carefully sprinkle the cheese on top and bake for about ten minutes more. If you’d like it browned more, try the broiler, just be careful!
Serve. Let the dish sit for about five minutes before you serve.
Serving and Storing White Cheddar Scalloped Potatoes
Make It Your Own
While this dish is simple, there are a few ways to change the recipe.
- Swap the white cheddar for gruyère or your favorite cheese
- Add 2 cloves of minced garlic to the cream mixture
- Mix in 1 teaspoon of fresh thyme leaves or ½ teaspoon dried herbs like rosemary or sage.
Questions and Troubleshooting
The cheese will bake nicely under the oven, but for a truly crispy top, sprinkle buttered panko breadcrumbs on top and broil for 1-2 minutes.
Russet or Yukon potatoes are our favorite, but any will work.
You didn’t use the correct baking dish. It really needs to be wide and shallow, like a quiche dish. They won’t cook through properly if you pile them too high in a deep dish.
Related Recipes
Printable Recipe
White Cheddar Scalloped Potatoes
Equipment
- Aluminum foil
Ingredients
- 1 tablespoon butter softened
- 1-1½ pounds potatoes (about 4 small potatoes) sliced ¼ inch thick
- 1¼ cups heavy cream
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup diced onion
- 1 cup white cheddar
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Instructions
- Prep. Preheat oven to 350 with the rack in the center. Prepare a shallow casserole dish by rubbing it with the butter.
- Make cream mixture. Combine the heavy cream, flour, salt, and pepper in a mixing bowl or large liquid measuring cup.
- Assemble. Place the potato slices in the casserole dish, one layer deep. Sprinkle ¼ of the diced onions on top. Repeat the layers until all the onions and potatoes have been used. Pour the cream mixture on top.
- Bake. Cover the dish tightly with aluminum foil and bake for 45-55 minutes, until the potatoes are tender when pierced with a fork. Remove the foil. Carefully sprinkle the cheese on top and return to the oven until the cheese is melted, about 10 minutes.
- Serve. Remove and allow to stand 5 minutes before serving.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
These are soooo good, Katie!! 😊☺️ I give it FIVE ⭐️⭐️⭐️⭐️⭐️ despite my phone not letting click more than 4.
thank you erin! i do’t know what is wrong with those stars!
I gave the scallop potatoes a five without yet cooking it yet (reason- every recipe you share, I’ve tried several, each were absolutely so delicious!) I am so excited to finally try a scallop potato recipe that works!! I appreciate how you are so down to earth with your comments and “eternally bossy” for your suggestions you affirmatively give to your recipes are accurate. I figured that out when making a mistake about not using brown rice for your cheesy.chicken crock pot casserole and switched it out it to white rice…flop!.A winner when I made again & “followed the recipe.”
For sure you know your cooking!!
Do you have an e-book to your recipes?
Karen you are so sweet! 💕 I don’t have an ebook yet, I’m sorry!