Blue Cheese and Cheddar Scalloped Potatoes
Indulge in the rich and creamy decadence of Blue Cheese and Cheddar Scalloped Potatoes, a crowd-pleasing side dish perfect for holidays, dinner parties, or any special occasion. Thinly sliced russet potatoes are layered with a velvety cheese sauce made from tangy blue cheese, sharp cheddar, and a touch of garlic and thyme for added depth. Baked to golden-bubbly perfection, this dish strikes the ultimate balance of creamy, cheesy, and savory flavors. Whether paired with a roasted main dish or served as a standalone comfort food, these scalloped potatoes are sure to steal the spotlight. Plus, they’re easy to prepare ahead of time, making them a stress-free addition to your menu.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Blue cheese, crumbled
- 2 cups Sharp cheddar cheese, shredded
- 2 cloves Garlic, minced
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Peel the potatoes and slice them into thin, uniform rounds (about 1/8-inch thick) using a mandoline slicer or a sharp knife. Set the sliced potatoes aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden and smooth.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture for 3-4 minutes, stirring frequently, until it thickens slightly.
Reduce the heat to low and stir in the blue cheese and 1 1/2 cups of shredded cheddar cheese. Stir until the cheeses are melted and the sauce is smooth.
Season the cheese sauce with salt, pepper, and thyme. Remove the saucepan from heat.
Drain the potatoes and pat them dry with a clean kitchen towel. Layer half of the potatoes in the prepared baking dish, overlapping slightly to create an even layer.
Pour half of the cheese sauce evenly over the potatoes to coat them. Add the remaining potato slices on top and pour the rest of the cheese sauce over them.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 512 mg | 39% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
