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

Note: 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 (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

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Facebook Group Zesty Recipes



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

 

Save

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!

3 Comments

Blueberry Pineapple Protein Smoothie

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make. It’s also gluten-free and dairy-free.

Blueberry Pineapple Protein Smoothie

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

Actually, I make it all the time, thanks to frozen blueberries, which always live in my freezer. That said, freezing a batch of fresh blueberries to use in your smoothies and other recipes is always a good thing, so be sure and stock up when they’re in season!

I use my favorite high-powered blender to blend this smoothie. A high-powered blender works best because those frozen fruits need to be pulverized, otherwise, it’s not a “smoothie,” it’s a “chunky,” and no one wants that!

Blueberry Pineapple Protein Smoothie

As usual, I blend in stages. First I add the almond milk and protein powder and blend. This helps mix the dry and wet ingredients before adding the frozen bits. Otherwise, the powder tends to clump when mixed with the frozen fruits.

Finally, I add a spoonful of almond butter and the frozen blueberries, pineapple and banana bits. Give it a high-powered blend and it’s done!

Since I make smoothies daily, I keep an abundance of frozen fruits in my freezer. For fresh fruits that are in season and that I want to freeze, or like bananas that I peel and break in half, I use these silicone reusable ziplock bags. Money-saver and eco-friendly!

You may also enjoy this Fruit Smoothies Digital Recipe Card Bundle. Beautiful and colorful fruit smoothie recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Blueberry Pineapple Protein Smoothie

YOU MANY ALSO LIKE:
Gift Guide For The Smoothie Lover
Cherry Vanilla Protein Smoothie
Peaches and Cream Protein Smoothie

 

Blueberry Pineapple Protein Smoothie
 
Prep time
Cook time
Total time
 
Blueberry Pineapple Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup unsweetend almond milk
  • 1 scoop vanilla protein powder
  • 1 Tablespoon ground almond butter
  • ⅓ cup frozen blueberries
  • ½ frozen banana
  • 4 or 5 pieces frozen pineapple chunks
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk and protein powder and blend until combined.

  3. Add in ground almond butter, frozen blueberries, frozen banana and frozen pineapple chunks; blend well and serve immediately.

Don’t for get to pin and save for later!

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.

When blueberries are in season, this healthy Blueberry Pineapple Protein Smoothie is a favorite to make.

 

Blueberry Pineapple Protein Smoothie

Blueberry Pineapple Protein Smoothie

Blueberry Pineapple Protein Smoothie

 

0 comments

Pasta With Cannellini Beans And Asparagus

This pasta with cannellini beans and asparagus bowl comes together quickly and with little effort. The most difficult part is boiling the water. I bet you have most of the ingredients in your pantry already.

Pasta With Cannellini Beans And Asparagus

I used a gluten free penne pasta, but spirals or elbows would be great, too. I opened a jar of my favorite organic pasta sauce, opened a can of organic cannellini beans, raided the freezer for a bag of frozen organic asparagus and used some freshly grated parmigiano-reggiano cheese as a finishing touch.

Pasta With Cannellini Beans And Asparagus

Seriously. That easy. That fast.

Pasta With Cannellini Beans And Asparagus

Bonus points if you feel inclined to toast some garlic bread to go with it. 🙂

Pasta With Cannellini Beans And Asparagus

Pasta With Cannellini Beans And Asparagus
 
Prep time
Cook time
Total time
 
Pasta With Cannellini Beans And Asparagus
Author:
Serves: 2-4 servings
Ingredients
  • 1 box Penna pasta
  • 1 jar pasta sauce
  • 1 can cannellini beans
  • 1 bag frozen asparagus
  • Salt
  • Italian seasoning blend
  • Garnish: freshly grated parmigiano-reggiano cheese
Instructions
  1. Prepare pasta according to package directions. Make sure you salt your pasta water for optimal pasta taste.

  2. Drain and rinse cannellini beans. Set aside.

  3. Drain pasta, reserving a little pasta water and return both pasta and reserved water to pan.

  4. Add pasta sauce, cannellini beans and frozen asparagus to pasta. Sitr and heat through.

  5. Season to taste with salt, and/or Italian seasoning blend.

  6. Serve with garnish of freshly grated parmigiano-reggiano cheese.

 

0 comments