Cheddar Scalloped Potatoes

square crop of scalloped potatoes on a white plate.

5 from 1 vote

Cheddar Scalloped Potatoes

Tender, creamy Cheddar Scalloped Potatoes are a welcome indulgence around the holidays. This easy to make recipe is much quicker than most, so that these potatoes can be made for weeknight dinners as well.

Course Side Dish

Cuisine American

Keyword au gratin, potatoes, scalloped

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 445kcal

Author Debi

Ingredients

2 pounds russet potatoes peeled and sliced ¼ inch thick
1¼ cups heavy cream
1 cup vegetable broth or chicken broth
1 teaspoon table salt
½ teaspoon pepper (I used white pepper)
8 ounces sharp cheddar cheese shredded (2 cups), divided

Instructions

Adjust oven rack to upper-middle position and heat oven to 425° F.
Bring potatoes, cream, broth, salt, and pepper to simmer in large saucepan over medium-high heat.
Reduce heat to medium, cover, and cook, stirring occasionally, until paring knife can be slipped in and out of potatoes with no resistance, about 8 minutes, adjusting heat as necessary to maintain gentle simmer. Off heat, gently stir in 1 cup shredded cheddar.
Transfer potato mixture to 13 by 9-inch baking dish, spread into even layer, and sprinkle with remaining 1 cup shredded cheddar. Bake until bubbling around edges and top is golden brown, about 20 minutes. Let cool for 15 minutes.

Notes

Any leftovers can be stored in an airtight container in the fridge for up to five days.

This dish also freezes well. Allow the leftovers to cool completely, and place in individual portions in airtight containers for up to a month in the freezer.

To make ahead, slice the potatoes and cook them in the cream mixture on the stove. Add and top with the cheddar cheese. Place them in the baking dish. Allow it to cool completely. Then cover tightly with a lid or aluminum foil. Place in the fridge for up to 3 days. When you're ready, bake as directed; the dish may take a little extra time to heat all the way through, so keep an eye on it.

Nutrition