PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Sliced red potatoes are smothered in a rich white cheddar sauce and baked with a crispy buttery topping. A perfect holiday side dish that everyone will love.
By Annie Holmes
If there is one food I absolutely could not live without it is potatoes . If I were stranded on a deserted island and could only take three things, you better believe potatoes would be one of them. I’ll take them anyway I can get them, mashed, baked, smashed or in soup. You name it, I’ll eat it!
Scalloped potatoes actually don’t make an appearance at our house much. It’s not that we don’t love them, it’s just in terms of potato dishes this is one of the more time consuming dishes. It isn’t hard to make, but it involves slicing your potatoes very thin, layering, making the creamy cheese sauce, layering some more and then baking. It is a labor of love, but totally worth it! 
This particular version uses sliced red potatoes, thinly sliced onions and garlic and a creamy white cheddar sauce that we make from scratch! Pair all of that with a crispy buttery topping and you have the ultimate side dish!
Click on the image above for more potato dishes perfect for the holidays and beyond. Plus, check out the video below to learn how to make the mouthwatering Danish potatoes.
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Cheddar Red Scalloped Potatoes
- Total Time: 60 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Creamy cheddar sauce blankets thinly sliced red potatoes, baked to perfection with a crispy breadcrumb topping. A comforting side for any occasion.
Ingredients
- 1 lbs (454 g) small red potatoes
- 1 small onion
- 1 clove garlic
- 2 tbsp butter
- 2 tbsp gluten free flour
- 1.25 cups (296 ml) milk
- 1 cup (237 ml) shredded sharp white cheddar
- 0.25 cups (59 ml) shredded parmesan
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp Italian seasoning
- 2 tbsp melted butter
- 0.5 cups (118 ml) gluten free bread crumbs
- 0.5 tsp Italian seasoning
Instructions
- Preheat oven to 400°F (204°C).
- In a small saucepan, melt butter over medium heat and blend in flour; let the mixture brown for about 2 minutes, stirring continuously. Slowly pour in milk and whisk as the mixture thickens. Add cheddar, parmesan, and seasonings. Continue to stir the mixture as it thickens.
- Place half of the sliced potatoes, sliced onion, and minced garlic in a lightly greased large cast iron skillet or one-quart casserole dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with the second layer of potatoes and cheese sauce.
- In a small bowl, combine melted butter, bread crumbs, and Italian seasoning; sprinkle over the scalloped potatoes.
- Bake for 40 minutes.
Notes
- For extra creamy sauce, use whole milk instead of reduced-fat milk.
- To prevent soggy potatoes, ensure the potatoes are thinly sliced and well-drained before layering.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
Can I use regular flour instead of gluten-free flour?
Yes, all-purpose flour works fine in the same quantity. The gluten-free version was developed for dietary restrictions and does not require any other changes to the recipe.
How thin should I slice the potatoes for scalloped potatoes?
Aim for about 1/8 inch thick, using a mandoline if you have one. Uniform slices ensure even cooking and prevent some pieces from being underdone while others are soft.
Why do I need to make a roux for scalloped potatoes?
The roux (butter cooked with flour) thickens the milk into a sauce that binds the layers and keeps the finished dish creamy rather than watery.
Can I make scalloped potatoes ahead of time?
Yes. Assemble and refrigerate unbaked for up to 24 hours, then bake when ready. Fully baked scalloped potatoes reheat well covered in foil at 350°F (177°C) for 20-25 minutes.
What cheese can I substitute for white cheddar?
Regular sharp cheddar, Gruyere, or fontina all melt well and pair nicely with potatoes. Avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy.
how much butter for the topping please? Its says ?2 in the amount.
Thanks for letting us know! It should read 2 Tablespoons. Cheers!