Blue Cheese and Cheddar Scalloped Potatoes
This recipe is perfect for blue cheese and cheddar scalloped potatoes if you want potatoes with a dutch-oven taste, without the hassle.
In a pinch, I nabbed this recipe off the internet and made them to go along with grilled chicken last Sunday.
I’m a HUGE fan of cheesy, creamy potatoes, but wanted a recipe that didn’t call for any condensed soups.
If you want to know what these potatoes tasted like, after taking two or three bites, my husband mumbled something like this, “Wow, these taste like they are right out of a dutch oven.” And that’s high praise considering my husband could subsist on dutch oven potatoes (and sweet and sour chicken) for the rest of his life.
The flavor and browning of the potatoes is helped along by a well-seasoned cast iron skillet. I have one hiding in the depths of my cupboards and am always so glad I keep hanging on to it when I use a recipe like this. (If you don’t have one, a) consider saving up for one and b) in the meantime, use an ovenproof skillet.)
The potatoes were perfectly tender without being soggy, the flavors of the garlic and onion were delicious and the cheese and cream bubbled and blended magnificently.
I threw in some blue cheese because I happen to have an ongoing love affair with blue cheese and it took these potatoes over the top. Seriously, Over The Top.
I tossed my grilled chicken to my 3-year old and dove in to the potatoes as my main course.
Blue Cheese and Cheddar Scalloped Potatoes
- 1 tablespoon butter
- 1 ¼ pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
- ½ medium onion, minced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ cup chicken broth
- ½ cup heavy cream
- 1 bay leaf
- 1 cup grated sharp cheddar cheese
- ¼ cup crumbled blue cheese, or more to taste
- Salt and pepper
- Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.
- Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.
- Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.
Recipe Source: adapted from Serious Eats
56 Comments on “Blue Cheese and Cheddar Scalloped Potatoes”
PS. Leftovers freeze well in individual proportions and thawed and fried in a pan makes the MOST delicious “hash browns” you’ve ever eaten!! With some bacon, eggs and toast it becomes an amazing breakfast!
Mel, just pullin up this recipe for our Sunday dinner and after having made it many, Many times in the past I had to tell you how much our family loves it! It is my GO TO scalloped recipe and just wanted to say Thank you from all of us Tanners!!!
Thanks so much, Pam!
Made this for Sunday dinner. The pan was clean after dinner. I have been on a blue cheese lately, and this was a wonderful way to use it. It gave just enough flavor without being overpowering. I’m thinking of making this for our church Christmas party, the only problem is that these are the only potatoes I will want, and my only cast iron isn’t huge. Me and my husband jokingly said I could stand in line at the buffet holding the pan, then place it on the table when I get there. haha. Still thinking about these the next day.
Holy moly. These are GOOD. I’m pretty sure I could eat the whole pan myself, but I had to share with my husband.
No way could I make this for company; I’d be sad to have such a small portion!
Though I didn’t add the blue cheese; don’t care for it. It’s still amazing without it!
Hi Mel–I want to make these for our Relief Society church dinner and so it needs to feed a large crowd. If I were to double the recipe and cook in a 9×13, would that work? Just increase the cooking time? I’ve never made these, so I’m not sure how well they already fill a 9×13.
Hi Lacy – I’m not sure how the quantity would fill a 9X13 either but I think it would probably be fine; and yes, I think keep an eye on the cooking time and increase as needed until the potatoes are tender. Good luck!
Do you think these would work with red potatoes?
I have only used red potatoes for this delicious recipe. Left most of the skins on and they turn out so soft and yummy! Thanks for this recipe, Mel!!
We tried these for the first time tonight. They were delicious. In fact, my husband said they are some of the best potatoes he’s ever had. Thanks, Mel!
Loved this recipe! Usually my husband adds some kind of condiment to whatever I cook regardless of whether it really needs it…for this recipe, the flavors stood all on their own! He loved it, without having to add anything, and even took the leftovers to work! I didn’t have enough white potatoes, so I threw in some sweet potatoes, and had to use 1% milk instead of heavy cream, which made it less creamy. But, it was delicious, and we ate it up!
Made these tonight! DELICIOUS! My husband loved them. I halved the recipe, (about 3 medium potatoes), used a Parmesan/Asiago/Romano blend instead or the bleu cheese, and I popped these into the oven at the 425 degrees for first 15 minutes (didn’t have a lid for my ovenproof skillet), sprinkled with cheese and baked another 10 minutes. Soooooo good, and I appreciate that they were gluten-free (no roux-based sauce). Thank you for this recipe!
I don’t have a cast-iron skillet (yet!), just assembled the ingredients as directed then baked in a 9 x 13 casserole dish. I did sub 1% milk for the cream but amped up the amount of cheddar to compensate. (I always add more cheese to everything, I can’t help myself.) Love this recipe! It was a huge hit. I had a solid blue cheese potato recipe before but this one will be my go-to from now on!
I’m planning on making these this weekend for camping – any tips for cooking them in the dutch oven for me?
Hi Linda – I’m not proficient at dutch oven cooking, I’m afraid, so you’ll have to experiment. I have a feeling they could be pretty darn delicious, though!
thank you for the quick response. tried the cheese sccalloped potatoes instead. AMAZING!!!
P.S. you have a beautiful family, and an awesome blog!
Eloise – I haven’t made that substitution but it’s worth a try. Good luck if you try it!
these look great! just wandering if i could use whole milk in stead of the cream?
This was delicious! I stumbled on your website by accident, and my husband (who does not like blue cheese at all) absolutely loved these potatoes, and your beef stroganoff, and your crispy chicken. I’m a fellow Midwest Girl and I think I just found my new favorite recipe site!
Liz – I’ve never tried that substitution so I’m not sure but it’s worth a try. Just check the taste for enough salt/flavor to compensate for the missing blue cheese.
Could you possibly sub the blue cheese for parmagianno?
Awesome recipe! I made this last night and it was seriously one of the best potato recipe I have ever made. If you like cheesy potatoes this is for you and it was VERY easy! Thanks Melanie.
Mindy – I love that you loved these because they are some of my favorite potatoes ever, also. Thanks for letting me know!
So I was way bummed because these potatoes just didn’t turn out for me. They weren’t really done all the way- still kind of crisp- and kind of runny still. I was really disappointed because they looked so good! Hmm. . . I wonder what I did wrong. Here’s one question I have- how are you supposed to know how many potatoes 1 1/4 lbs is?
Carlin – oh, I’m so bummed these potatoes didn’t work out for you but I’m still glad you let me know. I’m guessing the issue was probably the amount of potatoes you used because if cooked at the right temperature for the time called for, the potatoes should definitely be tender. I always weigh my potatoes if the recipe calls for an odd amount (other than say a 5 pound or 10 pound bag).
Liz – I’m breathing a sigh of relief that these potatoes worked out for you. Yippee! Thanks for letting me know.
Melanie, don’t worry about it. I shouldn’t have waited until the last minute to ask you that. They worked out just great in the 12 inch skillet. There was plenty of room for them. I loved the way they turned out. It was genius of you to add blue cheese to this recipe. I was glad I was one of the first people to get my food because the potatoes did not last long. I think they were the first pan gone. Thanks again for the delicious recipe! -Liz K.
Liz, I’m so sorry I didn’t respond before now. Did these end up working out? My guess would be they would work just fine in a 12 inch skillet – with a possible increase in cooking time. Let me know how they turned out.
Melanie, I am making these for a church party tonight. I was asked to bring “funeral potatoes” but I know these will be so much better. Do you think I could double recipe and cook them in a 12 in dutch oven skillet. Is that to many potatoes for that size of pan? I can’t wait to try these! -Liz K.
Jonelle – your opinion means a lot to me so I’m glad these potatoes were a hit. The entire meal sounds just about perfect! Thanks for letting me know.
Becky – I’m always glad when you like something I’ve raved about. Thanks for letting me know. And I love the tip on refrigerating them to bake another day.
Oh, I also wanted to mention that I was worried about the potatoes turning color as they waited for me to cook, after they cooked they looked fine. AND I made this for someone else for dinner, and after the skillet time, I saran wrapped them and put them in the fridge and baked the second night. It turned out great!
Mel-These were DIVINE!! There really are no words. They were sooo good. Mark sat there and raved and raved and raved! And it wasn’t even mexican!! He loved them! I made them with feta, which was soo good. Thanks so much!
Mel- These were DELICIOUS! I have never tastes a better scalloped potato. I did not have blue cheese or gorgonzola which is a mainstay, but nevertheless…divine! I paired this with steak marinated in your husbands marinade, and a green salad. Hands down a favorite meal!
Jessie – if you don’t have a cast iron skillet, it would work in any other ovenproof skillet. If you don’t have an ovenproof skillet, use a skillet up until the baking time, then scoop everything into a baking pan and bake it that way. Let me know if you try it!
Well it looks like I’m the first to say, I don’t have a cast iron skillet. Is there any way to modify this to make it without one?
Laura – I always look forward to reading the comment of the first person who tries a recipe and boy, am I relieved that this recipe worked out for you and you liked it! With steak – this recipe would be divine. Thanks for letting me know!
This was sooo good! I used your steak marinade on some ribeyes with this recipe. We all thought it was better than Outback, our usual fave. Thanks!
Mel, I had no idea you were so famous. Just think I was once the beneficiary of your first few recipes!! Wow! Leslie
Adding blue cheese to scalloped potatoes is a great idea!
Mmmm blue cheese and cheddar…I am drooling already!
Its always nice to give the ol cast iron some lovin!!! Love your potatoes
I love my cast iron skillet, I have 3 in different sizes. I am bookmarking these to make!
Oh my goodness these sound good. I’m making these tonight as I have blue cheese that needs to get used. I love my cast iron skillet. I usually only use my cast iron skillet for cooking and it is an item I could not go without in my house as I use it daily.
teresa – good luck, I hope you like them. That would be fun to meet some “blogging” friends but unfortunately I’m stuck in the depths of remote WI. I’m pretty sure you don’t live anywhere near there, right? 🙂
i’m pretty sure i’m going to make these tonight, yup, i think i have to.
your hubs and my hubs should meet. it sounds like they have a lot in common, food wise anyway!
That is so unique!
Arlene – I agree with JoAnn – I use my cast iron frypan on my ceramic stovetop all the time, just taking care not to “scrape” it across the surface. Good luck!
Rebecca – oops, way to leave out one of the most important ingredients! Sorry. I amended the recipe. 1/4 cup crumbled blue cheese (or more to taste).
so what do you have against condensed soups? just kidding–i’m the same way. cheese + potatoes = bliss. 🙂
Thank you sooo much for this recipe. I’ve recently dug out my cast iron pan and try to find any excuse to use it. I’ve got it seasoned just right after countless meals using bacon and sausage. I also have a ceramic stove top and it’s no problem at all.
I’ll be checking back also to find out how much blue cheese…
If I could live on just one food, it would be a toss up between cheese and bread. I recently bought a cast iron skillet–have been hesitant due to ceramic top stove–and it is heaven for recipes like this. I could eat those potatoes for B,L, and D.
oh man, i wish i didn’t sell my cast iron fry pan at my garage sale !!!!!!!!!!!!!!!!!!!!!!! waaaaaa ! this looks awesome 🙂
How much blue cheese? These look DELICIOUS!! Can’t wait to try them!