Best 4 White Cheddar Scalloped Potatoes Recipes

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

WHITE-CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
• Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
• Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.

WHITE CHEDDAR SCALLOPED POTATOES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook onion in butter 8 minutes, stirring frequently, until tender.
• In medium bowl, stir whipping cream, rosemary, salt and pepper with wire whisk until blended. In baking dish, arrange half of the potatoes. Top with half each of the onion and cheese. Layer with remaining potatoes, onion and cheese. Pour cream mixture evenly over potato mixture.
• Cover; bake 55 minutes. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before serving.

~ WHITE CHEDDAR SCALLOPED POTATOES ~ MY WAY

Steps:

• 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish or a little larger. In a large saucepan, melt butter over medium heat, when melted and bubbling, whisk in flour and cook for a few minutes, stirring constantly. Whisk in the milk and cream a little at a time - cooking and stirring until thickening. Stir in salt, pepper and nutmeg. Add one cup of the cheese, stirring until melted. Remove from heat. Peel, wash, then slice potatoes. Blot potatoes with a paper towel to remove any water. Toss potatoes with onion and garlic. Place half of the potato, onion mixture evenly into prepared dish. Pour half the milk mixture evenly over potatoes, repeat - ending with milk mixture. Sprinkle with remaining cheese and bake for 1 hr or until potatoes are tender. If becomes too brown, lightly cover with foil.
• 2. Let set for 15 minutes before serving.