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Parmesan and White Cheddar Scalloped Potatoes

parmesan and white cheddar scalloped potatoes

Scalloped potatoes are a classic comfort food.

They are easy to make, impressive to look at, and delicious as a side to any dinner!

parmesan and white cheddar scalloped potatoes

These Parmesan and White Cheddar Scalloped Potatoes are the perfect addition to your weeknight dinner/family get together/just about any meal!

parmesan and white cheddar scalloped potatoes

I’m a sucker for anything potato related (just see the tons of potato recipes on my site.) Add two cheeses, fresh garlic and onion? Well that’s pretty much heaven for me!

parmesan and white cheddar scalloped potatoes

Fresh herbs really add the extra flavor that this dish has, in this recipe I used both fresh thyme and parsley.

parmesan and white cheddar scalloped potatoes

I cooked mine at a higher temperature towards the end to add that extra crispy brown on top!

parmesan and white cheddar scalloped potatoes

These are surprisingly filling and the hubby and I just paired them with veggies for an easy vegetarian dinner!

Yield: 4-6 servings

Parmesan and White Cheddar Scalloped Potatoes

Parmesan and White Cheddar Scalloped Potatoes

parmesan and white cheddar scalloped potatoes

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2 cups diced onion
  • 5 garlic cloves, minced
  • 2.5 tablespoons butter (I used vegan butter since I had it on hand)
  • 2.5 tablespoons whole wheat flour
  • 1 cup vegetable broth
  • 1.5 cups of 2% milk
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded white cheddar cheese
  • 3/4 cup freshly grated parmesan cheese
  • 2 1/2 pounds russet potatoes, thinly sliced
  • fresh parsley, for topping (optional)

Instructions

  1. Slice potatoes into thin rounds and place in a bowl
  2. In a pan, melt butter over medium heat
  3. Add garlic and onion and sautee for about 5 minutes
  4. Add flour and stir together
  5. Add vegetable broth, milk, salt, pepper, rosemary, and thyme
  6. Stir the mixture on medium high heat until it starts to thicken slightly (around 5-7 minutes)
  7. Add the 3/4 cup of grated parmesan and stir until melted
  8. Grease a 13 X 9 dish with olive oil or cooking spray
  9. Place 1/2 of the potatoes in the dish (they should evenly cover the bottom of the dish)
  10. Cover potatoes with 1/2 of the sauce mixture
  11. Place 3/4 cup of white cheddar cheese on top
  12. Cover with remaining potatoes (another even layer)
  13. Top with remaining sauce and remaining 3/4 cup of cheddar cheese on top
  14. Cover with foil and bake at 375 for 35 minutes
  15. Remove foil and bake for another 15-25 minutes, or until potatoes are cooked through and the top starts to brown
  16. (optional) Crank up heat to 425 for the last few minutes for extra crispiness
  17. Top with fresh parsley

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 492Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 64mgSodium: 1000mgCarbohydrates: 56gFiber: 6gSugar: 8gProtein: 19g

Did you make this recipe?

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parmesan and white cheddar scalloped potatoes
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Jane Asher

Tuesday 27th of December 2016

Used leeks instead of onions and Gruyere instead of cheddar. My husband does not even like scalloped potatoes and he loved them! Thank you so much for sharing.

Joy Shull

Wednesday 28th of December 2016

So glad you enjoyed it Jane!

Nicole

Monday 27th of June 2016

Yum I'm making these right now :) I didn't see a temerature so I'm assuming 375°? initially then 425 at the end?

Joy

Monday 27th of June 2016

Yep, bake at 375 then crank up at the end if you want a little extra crisp. Hope you enjoy them!

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