Holiday Scalloped Potatoes

Holiday Scalloped Potatoes Recipe

Holiday Scalloped Potatoes Recipe

These Scalloped Potatoes are layered with yukon golds, sweet potatoes, and apple, and each layer has a savory cream sauce with hints of cinnamon and cloves, finished with extra sharp white cheddar!  This recipe is to die for, and it’s a perfect addition to your Christmas meal.  I plan on making this dish as one of my showcased sides for our Christmas feast!  We did a test run of this recipe last night for friends of ours, and I heard back from them today!  Apparently everyone is still salivating over last nights dinner!  This recipe was a hit, and it’s so simple and easy to make!  I hope you make plans to include this in your feast as you entertain friends and loved ones in your home this holiday season.

Holiday Scalloped Potatoes Recipe

Serves: 12-14

3 Apples, peeled with the core removed, and sliced thin, 1/8 inch

1 Large Sweet potato, peeled and sliced thin

4 large yukon golds, peeled and sliced thin

1 and 1/2 sticks of Butter

6 Tablespoons of flour

3 cups of Half and Half

3 cups extra sharp white cheddar

1 and 1/2 teaspoons of Kosher salt

1/4 teaspoon of cinnamon

1 tiny pinch of cloves

For this recipe, be sure to slice your potatoes, sweet potatoes and apples extra thin for quick baking without burning.   I like to use a mandoline slicer to achieve this.

  1.  In a saucepan on medium-high heat, melt butter and add flour.  Stir until mixture becomes bubbly.
  2. Then turn heat down to medium low, and add half and half.
  3. Add 1 teaspoon of salt to cream mixture.  Then also add cinnamon and cloves.  Heat mixture until it comes to a simmer.  Then remove from heat.
  4. Meanwhile, in the bottom of a greased casserole dish (9×13), pour a small amount of the cream sauce in the bottom.
  5. Then alternate by layering potatoes, sweet potatoes, and apples.
  6. After half of the potatoes and apples are layered, then sprinkle a light pinch of salt over the top, half of the remaining cream sauce, as well as 1/2 cup of the white cheddar.
  7. Then layer the rest of the potatoes and apples.  Finish with a light sprinkle of salt, the rest of the cream sauce, and top with the remainder of the white cheddar.
  8. Bake un-covered at 400 degrees for 50-60 minutes.  Then remove foil and bake another 20 minutes, until the potatoes are browned and bubbly.

*For this dish, I recommend using a mandoline to slice everything.  I used a mandolin to slice my potatoes, sweet potatoes and apples.  This really makes a difference in preparation of this dish.  It can save you a lot of time. Here is a great, affordable mandolin on Amazon that you can purchase (Click Here). This is almost the exact mandoline I own.  This is a great version because you can adjust the widths of the blade, and select what thickness you want to cut.  I like getting a really thin slice on my sweet potatoes and potatoes.   It makes your life so much easier!

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