Cream Cheese Scalloped Potatoes
User Reviews
5
Cream Cheese Scalloped Potatoes
Description
Cream Cheese Scalloped Potatoes features layers of thinly sliced baking potatoes baked in a creamy sauce made from butter, flour, milk, and sharp cheddar cheese. The addition of cubed cream cheese enriches the sauce, giving it a velvety texture and mild tang. Ground mustard and thyme add subtle depth to the flavor without overpowering the dish. The sauce thickens on the stovetop before being poured over the potatoes in a casserole dish. Baking it covered at 350°F for about 60 minutes results in tender, flavorful potatoes with a cheesy, smooth topping. This recipe uses common pantry ingredients and allows flexibility in milk and cheese choices to suit preferences.
The moist and creamy texture pairs nicely as a side dish with poultry or beef, or can be served on its own for a filling vegetarian option. The use of sharp cheddar provides a distinct cheese flavor that balances the richness from the cream cheese and butter. The baked thyme adds a faint herbal note throughout. Baking covered prevents the potatoes from drying, ensuring softness throughout.
Butter choice (salted or unsalted) can be adjusted as preferred. Milk fat content influences richness—whole milk yields a creamier sauce. Mustard powder and thyme are optional but contribute subtle flavor nuances that complement the mild potatoes and cheese. Substitutions such as white cheddar or reduced-fat cream cheese can be used for variety or dietary needs. Overall, this scalloped potato dish is a classic prepared with cream cheese, giving it a distinctive smooth and creamy finish.
Ingredients
- 5 baking potato peeled and thinly sliced, medium
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon thyme dried
- 1 ½ cups cheddar cheese shredded, sharp
- 4 ounces cream cheese cubed
Instructions
- Preheat oven to 350 F. Grease a 1 ½ quart casserole dish; set aside.
- In a medium saucepan over medium-low heat, melt butter.
- Stir in flour, and cook for 1 minute.
- Add milk, and whisk to combine.
- Stir in mustard, salt, pepper, and thyme.
- Cook until milk thickens, stirring occasionally. It will be the consistency of a cream soup.
- Reduce heat to low, and stir in cheese.
- Place half of the sliced potatoes in prepared casserole dish.
- Pour 2/3 cup of cheese sauce over potatoes.
- Repeat layer with remaining potatoes.
- Dot cream cheese over potatoes.
- Cover cream cheese and potatoes with remaining cheese sauce.
- Cover and bake for about 60 minutes.
Notes
- Use salted butter unless you wish to control saltiness separately.
- Milk can be skim or whole; whole milk creates a richer sauce.
- Dry mustard and thyme add subtle flavor but may be omitted if undesired.
- Sharp cheddar cheese offers a stronger flavor; white cheddar is an alternative.
- Regular or reduced-fat cream cheese works best; avoid fat-free cream cheese for texture.
- Nutrition values provided are estimates and may vary with ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 554mg | 23% |
| Potassium | 672mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 245mg | 25% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
