Cheese Scalloped Potatoes

Name: Cheese Scalloped Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 1 clove garlic, peeled and lightly smashed; 2 ½ to 3 pounds of baking or new potatoes, peeled and cut into ⅛-inch slices; 8 ounces Cabot White Oak, Alpine or Seriously Sharp Cheddar, grated (about 2 cups); 6 tablespoons Cabot Salted Butter, cut into ¼-inch pieces; 1½ cups of milk; Salt and pepper

Servings

8

Prep Time

20 minutes

Cook Time

35 minutes

Scalloped potatoes with cheese, or Pommes de Terre Dauphinoise, is perhaps one of the most famous and well-known French dishes, thanks partly to Julia Child and largely to the fact that they are just plain delicious. This classic French dish has gained such popularity that Americans have made their own versions. While some chefs and cooks use Swiss, Gruyere or other cheeses for this dish, using Cabot White Oak, Alpine or Seriously Sharp Cheddar makes all the difference in the world and would make Julia proud! These cheddar cheese potatoes are also very easy and quick to make and taste even better the next day, so you might want to make an extra pan or two! Share this cheese scalloped potatoes recipe with your family and friends on Facebook, Pinterest, Instagram, and Twitter.

To make eight servings, preheat your oven to 425°F. Prepare a 9 x 13-inch metal baking dish, or a 12-inch oven-safe, cast iron or metal skillet by rubbing the bottom and sides with smashed garlic. Then grease the dish with one or two pieces of Cabot Salted Butter.

Dry potato slices thoroughly and spread half of the slices in the bottom of the dish, slightly overlapping each slice. Lightly cover the potato slices with half of the Cabot White Oak, Alpine or Seriously Sharp Cheddar, half of the Cabot Salted Butter and sprinkle with salt and pepper. Add the remaining potato slices in the same manner as the first layer and cover with the remaining cheese and butter. Sprinkle with more salt and pepper and pour the milk into the side of the dish.

Bring to a simmer over low heat on the stove and then bake on the top rack of oven for 20 to 25 minutes. Carefully spoon off any extra liquid and bake for an additional 5 to 10 minutes or until the potatoes are tender and are a nice brown on top.

If you love cheesy potato dishes, be sure to try our Quick and Healthy Potato Casserole recipe next! As a co-operative of over New York and New England farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this cheese potatoes recipe after you’ve tried it by rating and reviewing it.

Ingredients

1 clove garlic, peeled and lightly smashed
2 ½ to 3 pounds of baking or new potatoes, peeled and cut into ⅛-inch slices
8 ounces Cabot White Oak, Alpine or Seriously Sharp Cheddar, grated (about 2 cups)
6 tablespoons Cabot Salted Butter, cut into ¼-inch pieces
1½ cups of milk
Salt and pepper

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Directions

PREHEAT oven to 425°F.
PREPARE a 9 x 13-inch metal baking dish or a 12-inch cast iron or oven-safe skillet by rubbing the bottom and sides with smashed garlic. Grease the dish with one or two pieces of Cabot Salted Butter.
DRY the potato slices thoroughly and then spread half of the slices in the bottom of the dish, slightly overlapping each slice. Lightly cover the potato slices with half of the shredded cheese, half of the butter, and sprinkle with salt and pepper. Add the remaining potato slices in the same manner as the first layer and cover with the remaining cheese and butter. Sprinkle with more salt and pepper and pour the milk into the side of the dish.
BRING the metal baking dish or skillet to a simmer over low heat on the stove. Once at a simmer switch to the top rack of preheated oven and bake for 20 to 25 minutes. Carefully spoon off any extra liquid and bake for an additional 5 to 10 minutes, or until the potatoes are tender and nice and brown on top.