Blue Cheese and Cheddar Scalloped Potatoes
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4.8
36 reviews
Excellent
Blue Cheese and Cheddar Scalloped Potatoes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 1 tablespoon butter
- 1 ¼ 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 ½ medium onion minced
- 2 2 cloves garlic minced
- 1 1 teaspoon dried thyme
- ½ ½ cup chicken broth
- ½ ½ cup heavy cream
- 1 1 bay leaf
- 1 1 cup grated sharp cheddar cheese
- ¼ ¼ cup crumbled blue cheese or more to taste
- salt and pepper
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Instructions
- 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.
Nutrition Information
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Serving
1 Serving
Calories
396kcal
(20%)
Carbohydrates
30g
(10%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
84mg
(28%)
Sodium
445mg
(19%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 84mg | 28% |
| Sodium | 445mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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