Cream Cheese Scalloped Potatoes

Cheesy, creamy scalloped potato recipe

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings servings

Calories 290kcal

Preheat oven to 350 F. Grease a 1 ½ quart casserole dish; set aside.
In a medium saucepan over medium-low heat, melt butter.
3 tablespoons butter
Stir in flour, and cook for 1 minute.
3 tablespoons all-purpose flour
Add milk, and whisk to combine.
1 ½ cups milk
Stir in mustard, salt, pepper, and thyme.
1 teaspoon ground mustard, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme
Cook until milk thickens, stirring occasionally. It will be the consistency of a cream soup.
Reduce heat to low, and stir in cheese.
1 ½ cups sharp cheddar cheese
Place half of the sliced potatoes in prepared casserole dish.
5 medium baking potatoes
Pour 2/3 cup of cheese sauce over potatoes.
Repeat layer with remaining potatoes.
Dot cream cheese over potatoes.
4 ounces cream cheese
Cover cream cheese and potatoes with remaining cheese sauce.
Cover and bake for about 60 minutes.

Butter: I use salted butter in this recipe.
Milk: You can use any milk, from skim to whole milk, in this recipe. Whole milk will make for a richer dish.
Mustard: The dry mustard adds some extra flavor to the sauce. You can reduce or omit the mustard if you prefer.
Thyme: The thyme can be omitted if you prefer.
Cheddar cheese: I like to use sharp cheddar, but you could use white cheddar or another type of shredded cheese instead of the sharp cheddar.
Cream cheese: You can use regular or reduced-fat cream cheese. I don't recommend using fat-free cream cheese.
Nutrition values are estimates.