Casseroles

Baked Scalloped Potatoes With Cheese

If you love potatoes and love cheese, then these baked scalloped potatoes with cheese will rock your world. They are so easy to make, and if you have leftovers, they are even better the next day. It’s true!

Baked Scalloped Potatoes With Cheese

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Here’s how I assembled the ‘taters and cheese:

Grate cheddar cheese and parmigiano reggiano cheese. Set aside. Wash and peel your potatoes. Slice them very, very thin. I did this by hand; no fancy equipment. I chopped some onion and sautéed it. To that pan I added some half and half, salt and garlic powder over low heat. I stirred in a little gluten-free flour (you can use regular all-purpose flour if you don’t need a gluten-free option) and brought to a simmer, and then removed from heat and set aside.(Specifics are in recipe down below.)

Baked Scalloped Potatoes With Cheese

I buttered a casserole dish (I love this one!) and added the sliced potatoes to it, slightly overlapping each potato. When the first layer of potatoes was completed, I sprinkled on the two cheeses and spooned some of the liquid mixture over that layer. I then repeated the process with the next layer of potatoes, using up the cheeses and liquid mixture. All that was left was to cover with foil and bake.


Baked Scalloped Potatoes With Cheese

For two large potatoes, I baked at 375° for 90 minutes. Your cooking time may vary, depending on how thinly you sliced your potatoes. I removed the foil for the last 30 minutes to get a little crisp on the top cheese layer. Once it’s done, serve it up and enjoy!

Depending on how thinly you sliced your potatoes,

Did I mention it’s even better the next day? Just reheat in the oven and enjoy it again!

Baked Scalloped Potatoes With Cheese

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Baked Scalloped Potatoes With Cheese
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 large potatoes
  • 1 cup cheddar cheese, grated
  • ½ cup parmigiano reggiano cheese, grated
  • 1 cup half and half or heavy cream
  • 1 small yellow or sweet onion, chopped (about ¼ cup onion)
  • 1 Tablespoon flour
  • ½ teaspoon garlic powder
  • ½ salt
Instructions
  1. Preheat oven to 375°.

  2. Butter a casserole dish, set aside.

  3. Wash and peel potatoes. Slice each potato very thin. Set aside.

  4. Chop small onion and saute´in a little butter.

  5. Add half and half (or cream), flour, garlic powder and salt to onion and heat to simmer. Remove from heat and set aside.

  6. In buttered a casserole dish, add first layer of sliced potatoes, slightly overlapping each potato.

  7. Sprinkled on the two cheeses and spoon some of the liquid mixture over the layer.

  8. Repeat the process with the next layer of potatoes, using up the cheeses and liquid mixture.

  9. Cover with foil and bake for approx. 90 minutes or until potatoes are tender.

Baked Scalloped Potatoes With Cheese

 

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DON’T FORGET TO PIN AND SHARE!
If you love potatoes and love cheese, then these baked scalloped potatoes with cheese will rock your world. They are so easy to make, and if you have leftovers, they are even better the next day. It's true!

If you love potatoes and love cheese, then these baked scalloped potatoes with cheese will rock your world. They are so easy to make, and if you have leftovers, they are even better the next day. It's true!

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Black Beans And Rice Mexican Lasagna

This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans And Rice Mexican Lasagna

Note: This post contains affiliate links for Amazon products.

I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.

Black Beans And Rice Lasagna

Here’s how I put it together:

In a medium pan, I combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), 1/2 package of frozen organic corn and 1 jar of organic salsa and heated just until the frozen corn began to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

Black Beans And Rice Mexican Lasagna

In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside.

Cream Cheese And Cheddar Cheese

Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:

  1. Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  2. First layer of corn tortillas
  3. Layer of black beans and rice mixture on top of first layer of corn tortillas
  4. Second layer of corn tortillas
  5. Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  6. Third layer of corn tortillas
  7. Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

Black Beans And Rice Mexican Lasagna

Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

Black Beans And Rice Mexican Lasagna

Serve with cilantro, salsa and chips and sour cream.

Black Beans And Rice Mexican Lasagna

Leftovers? Reheat and enjoy again!

Black Beans And Rice Lasagna

YOU MAY ALSO LIKE:
Skillet Chicken Fajitas
Chicken, Black Beans and Corn Quesadillas
Loaded Baked Potato Salad

Note: This post contains affiliate links for Amazon products.


Black Beans And Rice Mexican Lasagna
 
Prep time
Cook time
Total time
 
Black Beans And Rice Mexican Lasagna
Author:
Serves: 4-6 servings
Ingredients
  • 1 cup cooked brown rice
  • 1 can organic black beans, rinsed and drained
  • 1 can organic corn or ½ package organic frozen corn
  • 1 jar organic salsa
  • 1 package gluten-free corn tortillas
  • 1.5 cups grated cheddar cheese
  • 1 8oz brick of organic cream cheese, softened
  • ¼ cup chopped green onions
  • olive oil
  • salt, chili powder, taco seasoning (optional)
  • Garnishes:
  • Cilantro
  • Sour Cream
  • Chips and Salsa
Instructions
  1. In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

  2. In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.

  3. Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
  4. - Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  5. - First layer of corn tortillas
  6. - Layer of black beans and rice mixture on top of first layer of corn tortillas
  7. - Second layer of corn tortillas
  8. - Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  9. - Third layer of corn tortillas
  10. - Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

  11. Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

  12. Serve with cilantro, salsa and chips and sour cream.

DON’T FORGET TO PIN AND SHARE!
This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans and Rice Mexican Lasagna

 

1 Comment