White Cheddar Scalloped Potatoes

White Cheddar Scalloped Potatoes are creamy, cheesy and oh so easy to make. Why not make these instead of regular mashed potatoes?

Having a good scalloped potato recipe in your repertoire is a wonderful idea. I always thought scalloped potatoes were fancy and high maintenance. Nothing could be further than the truth.

The only thing really hard about this dish is cutting the potatoes uniformly. I like to use a mandolin, but be careful you dont want to cut anything. You can still make this if you dont have a mandolin, I just dont like to cut potatoes without one. Mine are not that uniform.

White Cheddar Scalloped Potatoes


1 medium onion chopped fine

1/4 cup butter

2 tablespoons olive oil

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon thyme

3 cups milk

1 can condensed mushroom soup (103/4 can)

1 cup sour cream

2 pounds russet potatoes sliced thin (I used a mandolin)

2 cups white cheddar cheese


Preheat your oven to 400 degrees.

In a large saute pan add onion, butter and olive oil. Saute until onions are translucent and soft. Stir in flour, salt, pepper and thyme. Gradually add the milk and bring to a boil. Add the soup and remove from the heat, Add the sour cream and stir to combine.

In a greased 13×9 inch pan layer half the potatoes along with half the white sauce and then cheese. Repeat layers. Cover and bake 30 minutes. Remove cover and Bake an additional 40-50 minutes.

Peace be with you,