Cheddar Cheese Scalloped Potatoes

This potato recipe packs in creamy cheesey goodness and will absolutely torture you with its wonderful scent when it’s cooking. When it comes out the oven, we have a very hard time letting it cool the appropriate ten minutes before we dig in.

Keep in mind that this dish needs to cook a long time (hour and a half) and unless you have two ovens may not work with a turkey. But it is even better the next day so could be made a day ahead of time!
Would be a great side dish for meatloaf.

*Tips for making Augratin Potatoes

Cheddar Cheese Scalloped Potatoes


  • 2 1/2 cups heavy cream (NOT ultra pasteurized for best results)
  • 3/4 cup finely chopped shallots or onions
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 2 teaspoons celtic sea salt
  • 3/4 teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
  • 2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)


  1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
  2. Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend.
  3. Place half of potatoes in prepared baking dish, overlapping slightly.
  4. Sprinkle with 3/4 cup cheese.
  5. Top with second layer of potatoes.
  6. Pour cream mixture over potatoes in dish.
  7. Sprinkle with remaining cheese.
  8. Cover gratin with foil and bake 1 hour.
  9. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer.
  10. Let gratin cool 10 minutes before serving.


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