White Cheddar Scalloped Potatoes are one of my favorite side dishes. They are made with sharp white cheddar cheese, yellow Yukon potatoes and chives, then baked to perfection. The potatoes are soft and the sauce is super creamy.
Growing up, scalloped potatoes were my absolute favorite side dish. They still are! Perhaps I am a bit biased though. I love just about anything “potato.”
For added flavor in this scalloped potato recipe, I added chopped chives. I love chives because they carry a soft and subtle onion flavor that isn’t as strong as a regular yellow onion. For this recipe, chives or scallions will work just fine. You can also add bacon bits or chopped ham if you wish.
Here are answers to some common questions you may have when making this recipe.
Why are my potatoes not getting soft?
The short answer is you probably aren’t allowing the potatoes to cook long enough, or there isn’t enough liquid to help the potatoes cook. If these two answers are not the case, it could be that your oven isn’t reaching the temperature required to cook the potatoes in this dish.
How do you make the scalloped potatoes not runny?
First, let me say, I came to this issue a few times when creating this recipe. From my experience, you want to cook this side dish uncovered. The heat will help the potatoes cook through but some of the liquid that gives off in this recipe will also evaporate.
Do I need to peel the potatoes for this recipe?
Not really, but I did for presentation purposes. You can absolutely leave the skin on if you are going for a more rustic look.
Looking for more delicious side dish ideas? Be sure to try Mashed Cauliflower Casserole with Cheese and Bacon or Cinnamon Maple Greek Yogurt Squash Casserole.
White Cheddar Scalloped Potatoes
- 30 minutes
- 40-50 minutes
- 1 hour 20 minutes
- 6-8 servings
5–6 medium Yukon Gold Potatoes, peeled and thinly sliced
3 tablespoon butter
3 tablespoon flour
1 1/2 cup whole milk
1/2 cup half and half
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/2 teaspoon salt
3 c. white cheddar cheese, freshly grated, divided
1/2 c. chives, chopped
- Preheat the oven to 375 and spray a 9X11 baking casserole dish with non-stick cooking spray. Set aside.
- In a medium saucepan on medium heat, melt the butter. Once the butter has melted and it begins to bubble, whisk in the flour. It will begin to look clumpy. Slowly add in the whole milk and stir. Add the half and half and stir. The milk sauce will thicken.
- Once the milk mixture begins to thicken add the garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir in spices. As the milk continues to steam, add ½ cup of the white cheddar cheese and stir until the cheese dissolves. Next, add the chopped chives and stir. Remove from heat.
- Add one layer of the potato slices to the baking dish and sprinkle with a little salt. Pour cheese sauce on top of the first layer of potatoes and sprinkle with an additional ½ cup of grated white cheddar cheese.
- Add another layer of thinly sliced potatoes on top of the milk mixture, sprinkle with a little sauce and pour the rest of the cheese mixture on top of the potatoes. Sprinkle the remaining cheese on top of the top layer of potatoes and also sprinkle with chopped chives. Bake the potatoes in the middle-low rack for 40-45 minutes, uncovered. Remove from the oven and allow the potatoes to cool. The potatoes should be fork-tender. Cover in aluminum foil until ready to serve.