Skip to main content

White Cheddar Scalloped Potatoes

I don't really have too much to say about the origins of this meal other than I love potatoes (or anything starchy for that matter) and cheese. I am always looking for new ways to cook my starches, add cheese and still satisfy both myself and my husband as we're both picky eaters. I think I decided to make these potatoes as a side dish to some simple pork chops because I saw a recipe card at the grocery store for Gruyere Potatoes Au Gratin and I kind of wanted to try them but I knew my husband wouldn't like the cheese. Well, I lost the recipe card so I just improvised and made White Cheddar Scalloped Potatoes instead, knowing that my husband would get on board with White Cheddar! This recipe is enough for 4 side servings. Anyone have any ideas on what to add to the other half of the potatoes to make a meal for this weekend?!

Anyway, I was really happy with how these turned out, as I've never made scalloped potatoes before.


Ingredients
- 2 large, peeled baking potatoes, cut in to thin slices (1/8th inch)
- 1 clove garlic, chopped
- 1/8 - 1/4 teaspoon fresh groung nutmeg
- 1 spring fresh thyme
- 1 1/4 cups cream
- 6 ounces (3/4 cup) White Cheddar Cheese, shredded
- 2 ounces (1/4 cup) Gruyere Cheese, shredded
- S&P to taste
- Butter

Directions
- Preheat oven to 375 degrees
- In a saucepan, heat cream, thyme, garlic and nutmeg
- Mix together two cheeses
- Meanwhile, butter a baking dish and layer 1/3 of the potatoes in an overlapping pattern
- Season with some S&P
- remove cream mixture and pour about 1/3 over the potatoes
- Top with 1/4 of cheese mixture
- Repeat each layer two more times
- Bake uncovered for 30-40 minutes
- Top with remaining 1/4 cheese mixture and bake until golden brown (about 5 minutes)

Comments

  1. I made scallopped potatoes last winter, they were yummy, I bet white cheddar would be AWESOME!

    ReplyDelete
  2. I have never made scalloped potatoes at home either, but your recipe looks so cheesy and delicious!
    ~Melissa
    http://madebymel.wordpress.com

    ReplyDelete
  3. YUM! They looks fantastic! Totally a comfort food of mine.!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my! But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?   Check !  Cookies?  Don't mind if I do !  Pumpkin?  Well of course !  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try! One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix