Easy White Cheddar Cheesy Scalloped Potatoes

Let me preface this blog post by saying that I created this recipe on accident in less than two hours...

My dad's side of the family is Irish, so we decided to get together for St. Patrick's Day and have a big family dinner to celebrate. I wanted to bring a new side dish, so I jumped on Pinterest and searched for "Irish recipes."

I came across a potato recipe called "Pan Haggerty" and almost died - my maiden name is Hagerty! I had to make it.

Well, from what I could tell, it was supposed to be the Irish version of scalloped potatoes.

However, the more I looked into it, the more I realized no one could agree on how it was made or what ingredients to use...

Some made it in a skillet on the stove without a sauce, some made a sauce and baked the potatoes in the oven; it just wasn't consistent.

I didn't realize any of this until the morning I was supposed to make the potatoes for family dinner, so I had to improvise.

Luckily, it turned out pretty good! With a few tweaks and some extra testing, these White Cheddar Cheesy Scalloped Potatoes are not only incredibly addicting, they're also a bit healthier than other recipes you'll find!

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Ingredients for easy cheesy scalloped potatoes

• Yukon gold potatoes: less starchy than Russet potatoes and ideal for casseroles, these potatoes hold their shape after baking even with a heavy cheese sauce smothered on top.
• Aromatics: minced garlic (of course) paired with sliced shallots gives the best boost of flavor to these incredible scalloped potatoes.
• Flour and butter: the base (roux) for the savory cheese sauce
• Fresh herbs: it's worth the effort, I promise! Sprigs of rosemary and thyme get mixed into the sauce and sprinkled on top and these cheesy scalloped potatoes aren't the same without them.
• Almond milk: I use unsweetened vanilla to keep the calories, sugar, and fat to a minimum without sacrificing the creaminess the cheese sauce needs.
• Sharp white cheddar: a step up from the traditional cheddar cheese. A must for this dish!
• Nutritional yeast: a nutrient dense substitute for parmesan cheese packed with all the B vitamins and plant-based protein. It might not be "cheese" but you'd never notice!

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How to make healthier cheesy scalloped potatoes

I'll admit, this isn't the fastest recipe on the blog, but it's well worth the time and effort. It's easier than you think too!

First, slice the potatoes as thin as possible. I usually do it by hand, but you can also use a mandoline like this one to save you some time.

After slicing the potatoes, soak them in cold water to keep them from browning and help remove some of the starch.

Meanwhile, make the cheese sauce. Saute the shallots, garlic, and fresh herbs in melted butter until translucent and fragrant.

Sprinkle the flour over the mixture and toss to coat, then stir in the almond milk in batches. Whisk the roux continuously between each batch of milk to combine the sauce and allow it to thicken.

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Once you've added all the milk, allow the sauce to come to a gentle boil. Stir frequently to avoid scalding.

Finally, add in the nutritional yeast, salt, and pepper. Stir to combine, then turn down the heat to low and allow the sauce to thicken.

Grease the bottom of your casserole dish (this is the one I have!) with cooking spray. Add the sliced potatoes in an even layer around the pan, like the first picture above.

Sprinkle 1/2 cup of shredded cheese on top, then repeat until all the potatoes and cheese are finished.

‍Note: my pan gets four layers, but if you're using a rectangle, it might only be three.

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Pour the cheese sauce over the top layer of potatoes and cheese, spreading evenly to cover all the potatoes.

Cover with foil and bake at 425°F for 1 hour, then remove the foil and broil until the cheese is bubbly and slightly browned on top.

Et voila! The yummiest, cheesiest, and healthy-ish Cheesy Scalloped Potatoes you've ever had - all from scratch!

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Frequently asked questions

Can I prepare scalloped potatoes ahead of time?

The most preparation I would do is slicing the potatoes and soaking them in cold water. The cheese sauce is best fresh, and the entire dish is best right out of the oven. If you're looking to save some work, invest in a mandoline like this one so slicing the potatoes doesn't take as much time.

What pan should I use to bake scalloped potatoes?

I used this 11" Staub oval baking dish and the cheese sauce filled the pan to the very top. If you're choosing between an 8x10" dish and a 9x13" dish, I would choose the 9x13" to ensure your pan doesn't overflow and all the potatoes are cooked thoroughly.

Can I make scalloped potatoes gluten free or dairy free?

Totally! The only gluten in this dish is the flour for the roux, so you can either use a 1:1 gluten-free all-purpose flour or half as much cornstarch. For dairy-free diets, use your favorite vegan butter and shredded "cheddar cheese."

How long can I keep scalloped potatoes after baking?

Up to 72 hours in an airtight container in the fridge. I do not recommend freezing them.

What to serve with scalloped potatoes?

I recommend my Citrus Quinoa Stuffed Peppers, this 30-minute Balsamic Steak and Veggie Skillet, my sheet pan Chicken Cordon Bleu, or this savory Philly Cheesesteak Skillet.

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Whether you're celebrating a special occasion or just craving an indulgent side dish, I know you'll love these Easy White Cheddar Cheesy Scalloped Potatoes. They're the perfect companion to any hearty main dish and, well, they're cheesy potatoes. You can't really go wrong with cheesy potatoes.

After you try this recipe, be sure to leave a star rating and review below so other readers know how you liked it, then tag me on Instagram so I can see your dish! Enjoy!