Best Cheese Scalloped Potatoes Recipes

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

SCALLOPED POTATOES WITH CHEESE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

SCALLOPED POTATOES AND HAM WITH CHEESE

Steps:

• Peel potatoes, I usually use about 6 for a 2 quart baking dish.
• Slice the ham.
• Make Basic White Sauce:Melt butter or margarine.Add flour and mix.Add chopped onions.Add milk and stir until mixture thickens.
• Add cheese to white sauce and stir until melted.
• In the meantime, slice potatoes.
• Place one layer of potatoes in a 2 quart baking dish.
• Top with ham slices.
• Add another layer of potatoes, another layer of ham slices and so on.
• Pour the cheese sauce over all.
• Cover and bake at 350 degrees Fahrenheit for one hour.
• Remove the cover and bake another 1/2 hour until cheese bubbles and top browns.

EASY CREAMY SCALLOPED POTATOES (CHEESE OPTIONAL)

Steps:

• Preheat oven to 350*. Spray a casserole dish with cooking spray. The size needed will depend on how large your potatoes are.
• Peel and slice potatoes 1/4" thick. Gently boil until almost cooked. Set aside to drain. Avoid breaking slices.
• In the same pot, melt butter on medium/high heat. Add onion and saute until tender but not brown. Sprinkle with flour and allow the flour to be absorbed by the hot butter. You may need to reduce the heat to avoid scorching.
• Slowly add the warm milk, stirring constantly until the mixture thickens. Add salt, pepper, and the 1/2 cup of cheese, if using. Remove from heat and stir until the cheese has melted.
• Pour a small amount of the sauce in the prepared casserole dish. Top with half of the potato slices. Add half of the remaining sauce, followed by the rest of the potatoes and then the last of the sauce. Sprinkle with the 1/4 cup cheese, if using, and sprinkle with chives.
• Bake for 30 minutes or until cheese has melted and is turning a golden brown.

SWISS CHEESE AND BACON SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-cup casserole dish.
• Combine onion, Swiss cheese, bacon, flour, salt, and pepper in a bowl.
• Spread 1/3 of the potatoes into the bottom of the prepared casserole dish and top with 1/3 of the cheese mixture. Repeat layering twice, ending with cheese mixture. Pour heated half-and-half over top layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until potatoes are tender, 25 to 30 minutes.

FOUR-CHEESE SCALLOPED POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
• Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
• Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
• Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

SCALLOPED POTATOES WITH HAM & CHEESE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first eight ingredients. Add potatoes, ham and cheese; toss to coat. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, 65-70 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.

SCALLOPED CHEESE POTATOES

Steps:

• In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.

EASY CHEESE WHIZ SCALLOPED POTATOES

Steps:

• Spray 9x13 pan with Pam.
• Peel, slice and arrange potatoes in pan.
• Slice onion on top and sprinkle with salt and pepper.
• Place butter on top and add milk.
• Bake at 350°F for 2 hours.
• Fifteen minutes before done, mix together mushroom soup and Cheez Whiz.
• Pour over potatoes and finish baking.
• Enjoy!

SCALLOPED POTATOES WITH FENNEL, MUSHROOMS AND GOAT CHEESE

Steps:

• Preheat oven to 375°F. Lightly oil 13 x 9 x 2-inch glass baking dish. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add mushrooms and fennel seeds and sauté until mushrooms are brown, about 10 minutes. Stir in garlic, then flour.
• Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes. Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute. Remove from heat.
• Mix potatoes, sliced fennel and mushroom mixture in large bowl. Transfer to prepared baking dish. Cover dish with foil. Bake until potatoes are almost tender, about 1 hour. Sprinkle with remaining goat cheese and 2 tablespoons Parmesan, then paprika. Bake uncovered until vegetables are very tender, about 30 minutes longer. Remove from oven; let stand 15 minutes. Top with reserved chopped fennel fronds.

CHEESE SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a 1-qt. baking dish coated with cooking spray, layer half of the potatoes, onion and half of the sauce. Top with remaining potatoes and sauce. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until potatoes are tender.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400.
• Butter a 9 X 13 glass baking dish.
• Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
• Bring to a simmer of medium high heat.
• Add half of the cheese; whisk until smooth.
• Chill remaining cheese.
• Add potatoes to pot; bring to simmer.
• Put potatoe mixture into the buttered baking dish and spread out evenly.
• Cover with foil and bake for 15 minutes.
• Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
• Dot potatoes with the remaining cheese.
• Bake until the cheese softens about 5 minutes.
• Let sit for 15 minutes before serving.

CHEESE SCALLOPED POTATOES AND CARROTS

Steps:

• 1. In large saucepan, bring water and salt to a boil.
• 2. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain.
• 3. Make cheese sauce by melting butter in small saucepan.
• 4. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
• 5. Remove from heat; stir in milk and blend well.
• 6. Bring mixture to boil over medium heat, stirring until thick and smooth.
• 7. Add 1 cup cheese; stir until melted.
• 8. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce.
• 9. Top with another layer of vegetables then the remaining cheese.
• 10. Bake, covered with foil, at 375 for 30 minutes.
• 11. Foil may be removed for last 10 minutes to brown top.

BACON & CHEESE SCALLOPED POTATOES

Steps:

• 1. Slice onions into rings
• 2. Rinse potatoes & drain then thinly slice.
• 3. In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, 1/2 tsp. black pepper, ground nutmeg, 1/2 tsp. parsley flakes, 1c. cheddar cheese & hot sauce. Bring to a boil & stir constantly for 2 minutes or until thick. Place lid on pot to keep warm.
• 4. In a 2 qt. glass baking dish, layer potatoes & onion rings alternately starting & ending with potatoes. Pour sauce over potatoes & onions. Add remaining spices & cheddar cheese. Bake at 350 for 65 minutes. Crumble bacon on top & enjoy.

THREE-CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• The sauce--in a saucepan, melt butter over medium heat; add onion and garlic; saute until tender.
• Stir in flour, salt, and pepper; add milk all at once.
• Cook/stir until thickened and bubbly; stir in ham; remove from heat.
• Put half the sliced potatoes in a greased 1 1/2 quart casserole dish; top with half the sauce.
• Sprinkle with smoked Gouda and cheddar cheese; add remaining potatoes and sauce.
• Cover dish with foil; bake 35 minutes; uncover and bake for 30-35 minutes or until potatoes are tender and golden; sprinkle with Parmesan; bake 5 minutes or until cheese is golden; let stand 15 minutes before serving.

COTTAGE CHEESE SCALLOPED POTATOES

Steps:

• 1. Melt butter; blend in flour and seasonings.
• 2. Gradually add milk and cottage cheese. Stir and cook until thick.
• 3. Combine potatoes and onion with sauce and cook until sauce comes to boil.
• 4. Turn into a greased baking dish and cover. Bake at 350 degrees F. until sauce returns to a boil - about 45 minutes. Uncover and continue baking until potatoes are tender - about 30 minutes.

THREE CHEESE GARLIC SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
• 2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over potatoes. Sprinkle one cup of Sharp cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Sharp cheddar cheese, then top with slices of provolone cheese. Season again with salt and pepper.
• 3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Allow to cool for about 15 minutes before serving.
• 4. NOTE: I put the freshly grated parmesan cheese on before putting it in the oven...I did this by mistake and realized I was supposed to add after the potatoes had cooked for a 1/2 hour..so I covered the casserole dish with a piece of foil that was loosely covering the dish as not to touch the cheese on top...I then baked potatoes for about an hour and then removed foil and allowed to bake until potatoes were tender and the cheese started to make a beautiful crust on top. It will look soupy at first..after it sets it thickens and makes a wonderful cheesy sauce for the potatoes. I also added a little more heavy cream than recipe calls for, like a 1/4 cup or so...use your judgement.

GRATIN SAVOYARD ( SCALLOPED POTATOES WITH MEAT STOCK AND CHEESE)

Steps:

• Preheat oven to 425-degrees.
• Slice potatoes 1/8-inch thick.
• Place in basin of cold water, and drain when ready to use.
• Rub the baking dish (10X2) with the cut garlic.
• Smear the inside of the dish with 1 Tablespoon of the butter.
• Drain the potatoes and dry them in a towel.
• Spread half of them in the bottom of the dish.
• Divide over them half the salt, pepper, cheese and butter.
• Arrange the remaining potatoes over the first layer and season them.
• Spread on the rest of the cheese and divide the butter over it.
• Pour on the boiling stock, and set in upper third of preheated oven.
• Bake for 40 minutes, or until potatoes are tender, stock has been absorbed, and top is nicely browned.
• Let sit at least 5-10 minutes before serving, as stock will still absorb slightly, and dish will thicken.
• Goes very well with roast beef, pork, lamb, steaks or chops.