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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 CheeseNote: This post contains affiliate links for products on Amazon.

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 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 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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Gluten Free Cheesy Grits

Calling all southerners, cheese lovers, and grits lovers: behold; here’s the gluten free cheesy grits recipe that you’ve been craving. This is a fool-proof method of cooking grits – not the quick-cooking kind; no, no, no! This is the healthy alternative (gluten-free) and tasty alternative (you’ve got to season those grits, oh yes!) and kick it up with some additional inclusions. We’ll use cheese for this recipe, but there are other yummy additions if you’re not a cheese lover. (What?!)

Gluten Free Cheesy Grits

I have to say, these grits were amazing, especially paired with some organic scrambled eggs.

Gluten Free Cheesy Grits

Here’s what you need to create the perfect bowl of grits:

I recommend, wholeheartedly, Bob’s Red Mill Gluten Free Corn Grits. These have never let me down. Even if you’re not gluten free, give these a try – you’ll never know the difference. You’ll need some cheddar cheese, grated or cubed. You’ll need a dollop of milk, half and half, or even heavy cream; water, and seasoning. You’ll need salt and garlic powder. I also used Herbamare, which I’ve mentioned before on this site. Read more about it here.

Gluten Free Cheesy Grits

Here’s the fool-proof method: you’ll bring water to a boil, add the grits and reduce to a simmer and stir, stir, stir. This will take a while, so don’t get busy doing something else because you’ll need to mostly hang out at the stove and stir, season, taste, and repeat. It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.

I also cover the pot when not stirring, so grab a lid. This prevents the grits from occasionally popping out on your stove top or on you. They’re hot, so protect yourself!

Once the grits have cooked and become tender, I add a dollop of milk-based liquid. I happened to have heavy cream on hand, so I added a dollop (about a tablespoon or so) to the grits prior to adding the cheese. This made the grits very creamy!

Gluten Free Cheesy Grits

I added the cheese as the last step. Just stir until the cheese is melted and then remove from heat and let sit, covered, for 5 minutes before serving. (If you’re not a cheese lover, you could add crumbled bacon, or cubed ham.)

Gluten Free Cheesy Grits

For a true southern experience, serve with eggs. My favorite is scrambled eggs with grits. Southerners know the trick of actually combining the scrambled eggs and grits together and enjoying but I’ll let you try that on your own. 😉

Gluten Free Cheesy Grits

Gluten Free Cheesy Grits
 
Cook time
Total time
 
Gluten Free Cheesy Grits
Author:
Serves: 2 - 4 servings
Ingredients
  • 3 cups of water
  • ⅔ cup Bob's Red Mill Gluten Free Grits
  • 1 Tablespoon milk, half and half, or heavy cream
  • Salt
  • Garlic powder
  • Hebamare (optional)
  • ½ cup cheddar cheese, shredded or cubed
Instructions
  1. Bring water to boil. Add grits, stir and immediately reduce heat to a very low simmer.

  2. Add ½ tsp. salt; stir. Cover with lid to keep spatter contained. Check and *stir frequently.

  3. *It’s really crucial that you stir often. You don’t want the grits to cook too quickly, so a very slow simmer for 25-30 minutes is optimal. Seasoning is very important, and you’ll likely use more seasoning than you think is necessary. Taste often. Grits are a blank canvas that must be seasoned, otherwise you will not love your grits.

  4. When grits **soften, season to taste with salt, garlic powder and (optional) Herbamare.

  5. **If grits cook too quickly and begin to stick before softening, make sure your heat is turned very low, add a little more water, stir and check frequently.

  6. Before serving, add cheese and stir to melt completely.

  7. Remove from heat and let sit, covered, 5 minutes prior to serving.

 

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Organic Steamed Spinach With Balsamic Vinegar

This Organic Steamed Spinach With Balsamic Vinegar is simple and quick, which are two of my favorite words when cooking. Add in organic and healthy, and we’ve got a certified winner!

If you think you don’t like spinach, give this organic steamed spinach with balsamic vinegar recipe a try. The spinach is elevated by a splash of balsamic vinegar immediately before serving, which in my opinion, is necessary for optimal spinach consumption. 😉

Note: This post contains Amazon affiliate links.

Steamed Spinach With Balsamic Vinegar

Here’s what you’ll need:

Some organic spinach. Most grocery stores carry pre-packed and washed spinach. Here’s what I used, because it was quick and easy:

Organic SpinachBalsamic vinegar.

Balsamic Vinegar

Sea salt and/or a seasoning spice. I like to use Herbamare, an organic herb seasoning. If you haven’t tried it yet, grab a container – it will last you a long time because you don’t need much! Bonus: it’s gluten-free and contains no MSG.

Herbamare

A double boiler with steamer insert. I use this all the time. I steam all sorts of veggies in it. I’ve had mine forever, but here’s a set that’s very similar to mine.

Double Boiler and SteamerHere’s the hard (ahem!) part: Fill lower steamer pot about 1/4 full of water. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

Organic Steamed Spinach With Balsamic Vinegar

Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

Organic Steamed Spinach With Balsamic Vinegar

Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Steamed Spinach With Balsamic Vinegar

Steam some tonight and enjoy!

Note: This post contains Amazon affiliate links.

Organic Steamed Spinach With Balsamic Vinegar
 
Prep time
Cook time
Total time
 
Organic Steamed Spinach With Balsamic Vinegar
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Fill the lower pot of a double boiler/steamer about ¼ full of water.

  2. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid.

  3. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

  4. Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

    Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar

 

 

 

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