Creamy, cheesy, and irresistibly comforting, these White Cheddar Scalloped Potatoes are the ultimate side dish for holidays, Sunday dinners, and special gatherings. Thinly sliced potatoes are layered in a rich, velvety cream sauce and topped with sharp white cheddar cheese that melts into a golden, bubbly finish. Every bite is packed with savory flavor and the perfect balance of creamy texture and cheesy goodness.
This classic potato side dish pairs beautifully with baked ham, roast beef, chicken, pork chops, or even holiday turkey, making it a versatile addition to almost any meal. Whether you are hosting a festive dinner party or simply craving comfort food, these homemade scalloped potatoes are guaranteed to become a family favorite at the table.
Ingredients
6 large potatoes, peeled and cooked 24 hours ahead (You can use any potatoes. If using red potatoes, use 12 instead because they are generally smaller in size)
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, one cup at a time, while whisking to ensure there are no lumps. Whisk and stir until the mixture thickens.
Add 1/2 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 and let it settle. 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 for 10-15 minutes before serving this amazing side dish.
If you like this recipe, you may also like the following recipes:
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.