White Cheddar Scalloped Potatoes are a classic side dish that is perfect for Easter dinner. This side dish pairs well with ham, roast, chicken, pork and just about any other protein. The layers of potatoes, the creamy sauce and the cheesy topping satisfy every taste bud.
Ingredients
6 large potatoes, peeled and cooked 24 hours ahead (You can use any type of potatoes. If using red potatoes, use 12 instead because they are generally smaller sized)
4 Tbsp. butter
3 Tbsp. flour
2 tsp. flour
2-1/2 cups milk
1-1/2 cups white cheddar cheese, shredded
1-1/2 cups Gruyere cheese, shredded
1/4 cup chives, chopped
1 cup bacon bits (optional)
Salt and pepper to taste
Instructions
Place the potatoes in a baking dish 24 hours ahead and bake at 350 degrees for an hour or until fork tender.
Slice the potatoes as thin as possible. Spray a casserole dish with cooking spray.
Place the potato slices on the bottom of the casserole dish.
Top with a layer of onions. Set aside.
Melt the butter in a medium saucepan. When it starts to sizzle, add the Carbquick a tablespoon at a time until it is slightly browned.
Begin adding milk a cup at a time while whisking to make sure there are no lumps. Whisk and stir until the mixture thickens.
Add a half cup of each type of cheese and 1/4 cup of the chives. Stir until the cheese is melted.
Once the cheese is melted, season the mixture with salt and pepper. Pour the sauce over the potatoes.
Top with the remaining cheese and sprinkle with some additional chives, black pepper or bacon bits.
Place the dish on a baking sheet and bake at 350 degrees until the top is golden.
Allow cooling for 10-15 minutes before serving this amazing side dish.
White Cheddar Scalloped Potatoes
Equipment
- 1 knife
- 1 cheese grater
- 1 casserole dish
- Cooking Spray
- 1 small saucepan
- Measuring spoons
- measuring cup
Ingredients
- 6 large potatoes, peeled and cooked 24 hours ahead (you can use any type of potatoes. If using red potatoes, use 12 instead because they are generally smaller sized)
- 4 Tbsp. butter
- 3 Tbsp. Carbquik baking mix or flour + 2 tsp.
- 2 1/2 cups cups milk
- 1 1/2 cups white cheddar cheese, shredded
- 1 1/2 cups Gruyere cheese, shredded
- 1/4 cup chives, chopped
- 1 cup =bacon bits (optional)
- Salt and pepper to taste
- 1 whisk
Instructions
- Place the potatoes in a baking dish 24 hours ahead and bake at 350 degrees for an hour or until fork tender.
- Slice the potatoes as thin as possible. Spray a casserole dish with cooking spray.
- Place the potato slices on the bottom of the casserole dish.
- Top with a layer of onions. Set aside.
- Melt the butter in a medium saucepan. When it starts to sizzle, add the Carbquick a tablespoon at a time until it is slightly browned.
- Begin adding milk a cup at a time while whisking to make sure there are no lumps. Whisk and stir until the mixture thickens.
- Add a half cup of each type of cheese and 1/4 cup of the chives. Stir until the cheese is melted.
- Once the cheese is melted, season the mixture with salt and pepper. Pour the sauce over the potatoes.
- Top with the remaining cheese and sprinkle with some additional chives, black pepper or bacon bits.
- Place the dish on a baking sheet and bake at 350 degrees until the top is golden.
- Allow to cool 10-15 minutes before serving this amazing sidedish.
I’m using this recipe for the cheese sauce in my baked Mac and cheese.